This family-favorite dish is super simple, delicious, satisfying, and so good for you.  Enjoy it tonight and for left-overs tomorrow!

1-2 spaghetti squash
4 T Italian seasoning, divided
2 T garlic powder, divided
1 T pepper, divided
1 eggplant, cubed
5 carrots, diced
1-2 zucchini, diced
2 organic tomatoes, diced
2 cups greens, chopped, such as organic spinach and/or chard
2 cups cooked beans, such as garbanzo or black beans
1 c fresh organic herbs, such as basil, oregano, rosemary, and thyme
1/2 c nutritional yeast
2 jars organic spaghetti sauce

Preheat oven to 350 degrees. Cut each spaghetti squash in half, clean out the insides (saving the seeds for roasting), sprinkle each with Italian seasoning, pepper, and garlic powder, place them face down on a cookie sheet, and bake for about an hour, until shell is soft. Meanwhile, place remaining ingredients (Italian seasoning, garlic powder, pepper, eggplant, carrots, zucchini, tomatoes, greens, beans, fresh herbs, nutritional yeast, and spaghetti sauce) in a mixing bowl and mix well. Pour veggie/spaghetti sauce mixture into a greased baking dish and bake for about 30-45 minutes. When spaghetti squash is cooked, allow it to cool slightly, then scoop it out of shell. You can scoop out the spaghetti squash into baking dish and top with spaghetti sauce mixture or you can mix it all together, either way it is delicious! Enjoy!

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