Preheat oven to 375 degrees F (190 degrees C).
Cut Spaghetti Squash (1) in half lengthwise, remove all seeds, and place on baking sheet face down. Bake for 40 minutes or until tender.
Meanwhile, heat a large skillet over medium heat, add Organic Butter (1 tablespoon), Sweet Onion (1 cup), Red Bell Pepper (1/2 cup), and Garlic (2 clove). Sauté for 4-5 minutes or until onion is translucent.
Add Fresh Baby Spinach (3 cup) and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.
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).
Add Free Range Egg (1), Plain Greek Yogurt (1/2 cup), Crushed Red Pepper Flakes (1 teaspoon) and half of Seasoned Breadcrumbs (1/4 cup) and half of the Parmesan Cheese (1/4 cup) to the spaghetti squash.
Season with Salt and Pepper (to taste) and stir to combine.
Pour Pasta Sauce (1 cup) into a 2 quart baking dish.
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.
Add remaining Pasta Sauce (1 cup), spread evenly, then top with remaining Seasoned Breadcrumbs (1/4 cup), Parmesan Cheese (1/4 cup), and Mozzarella Cheese (3/4 cup).
Bake at 400 degrees F (200 degrees C) for 20-25 minutes, or until lightly browned.
Top with additional crushed red pepper flakes and Parmesan cheese, if desired, then serve!