Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Spaghetti Squash Marinara

Ruby Tuesday Restaurant Copycat Recipe

1 whole spaghetti squash
1 jar Classico Fire Roasted Marinara
2 zucchini

Preheat the oven to 375 degrees

Cut the spaghetti squash in half lengthwise. Cutting the squash in half is the hard part because this is a tough squash.  Once the squash is cut in half, scoop out the seeds. Note, this is a stringy squash so don’t get carried away scooping out strings. Place cut side down on parchment paper lined baking sheet. Bake for 1 hour.

While the squash bakes, slice the zucchini into think slices and steam. Make sure they are still bright green and have a little crisp left (don’t over cook them).

When the spaghetti squash is almost done, warm up the marinara.

At the end of the hour, remove the spaghetti squash from the oven, carefully turn each half over and scrape the stringy flesh from the sides. Remember this is going to be hot so be careful. Place a serving of the spaghetti squash on each place, top with some of the steamed zucchini and marinara.

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