Vegan Italian Spaghetti Squash Bake

Health Highlights

Ingredients

1 squash	Spaghetti squash
1 tsp	Extra virgin olive oil
1 cup	Marinara pasta sauce
3 cup	Baby spinach (diced in strips)
1 tbsp	Flaxseeds (1 tablespoon ground flax seed + 3 tablespoons water))
3 clove(s)	Garlic (freshly crushed)
1/2 cup	Nutritional yeast
1/2 tsp	Cayenne pepper (ground)
1/4 tsp	Coarse salt
2 tbsp	Basil, fresh (diced in strips)

Cut the spaghetti squash in half. Scrape out all the seeds from the inside. Rub olive oil on the inside of the spaghetti squash. Bake face down at 350 degrees for approximately 45 - 50 minutes. Use a fork to scrape the inside of the squash out to use as "pasta".
Prepare the flax egg (1 tablespoon of ground flax seeds + 3 tablespoons of water). Combine cooked spaghetti squash and all other ingredients (including the flax egg) into a medium sized bowl and stir well. Put the mixture in an 8 x 8 glass or ceramic dish and bake at 375 for about 10 -15 minutes. Change oven setting to broil and bake for another 5 minutes or until the top becomes crispy. Garnish with fresh basil and serve hot from the oven. Enjoy!

Calories 291

Calories from fat 59

Calories from saturated fat 10.9

Total Fat 6.6 g

Saturated Fat 1.2 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.2 g

Monounsaturated Fat 2.5 g

Cholesterol 1.3 mg

Sodium 558 mg

Potassium 1384 mg

Total Carbohydrate 47 g

Dietary Fiber 11.8 g

Sugars 3.6 g

Protein 17.4 g

Vegetables

9.2