| 5 | 60 | 211 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 6 |
| 1 squash | Spaghetti squash |
| 1 dash | Salt and pepper (and oregano if desired - use sea salt) |
| 1 1/2 cup | Marinara pasta sauce (organic) |
| 1/2 cup | Nutritional yeast (or shredded cheese) |
| 1/2 cup | Bread crumbs, whole wheat (optional) |
1. Cut the spaghetti squash in half, lengthwise. Place it flat-sides up in a baking pan, Drizzle with olive oil if desired.
2. Place the pan on the center rack in a non-preheated oven, and set the oven to 460 F. Bake 50 minutes, then check for doneness. If the strands are still crunchy or don’t separate easily, let the squash bake 10 additional minutes or until strands easily pull apart from the shell.
3. Remove from the oven, discard the seeds, and stir the strands with a fork to separate them in the shell. Stir in a little salt, pepper, and dried oregano if desired. Then stir in 1/2 cup to 3/4 cup marinara sauce per squash half, depending on how saucy you want it.
4. Sprinkle the cheese-style shreds or nutritional yeast over top, then sprinkle on the breadcrumbs, if using. Place the pan back in the oven, and bake until the marinara sauce is fully heated and the cheese shreds (if using) are melted.
Squash
is a power-packed veggie, rich in vitamin A, vitamin C and Fiber!
| Grain | 0.3 |
| Vegetables | 5.7 |
