Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Cut
Spaghetti Squash (1)
in half lengthwise, remove all seeds, and place on baking sheet face down. Bake for 40 minutes or until tender.
Step 3
Meanwhile, heat a large skillet over medium heat, add
Organic Butter (15 g)
,
Sweet Onions (140 g)
,
Red Bell Peppers (75 g)
, and
Garlic (2 cloves)
. Sauté for 4-5 minutes or until onion is translucent.
Step 4
Add
Fresh Baby Spinach (90 g)
and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.
Step 5
Once squash is cooked and cooled, use a fork to shred flesh into a large bowl. At this point, increase oven temperature to 400 degrees F (200 degrees C).
Step 6
Add
Free Range Egg (1)
,
Plain Greek Yogurt (140 g)
,
Crushed Red Pepper Flakes (2 g)
and half of
Seasoned Breadcrumbs (20 g)
and half of the
Parmesan Cheese (20 g)
to the spaghetti squash.
Step 7
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and stir to combine.
Step 8
Pour
Pasta Sauce (290 g)
into a 2 quart baking dish.
Step 9
Next, spoon spaghetti squash mixture over sauce and spread evenly. Then, layer sautéed veggies over squash, stirring just slightly to combine them with the squash.
Step 10
Add remaining
Pasta Sauce (290 g)
, spread evenly, then top with remaining
Seasoned Breadcrumbs (20 g)
,
Parmesan Cheese (20 g)
, and
Mozzarella Cheese (85 g)
.
Step 11
Bake at 400 degrees F (200 degrees C) for 20-25 minutes, or until lightly browned.
Step 12
Top with additional crushed red pepper flakes and Parmesan cheese, if desired, then serve!
