Spaghetti Squash

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Ingredients

2 smaller spaghetti squash, halved lengthwise and seeds removed
1 head of garlic
3 tbsp olive oil, divided
1 pkg veggie ground round, 340 g
1/2 cup cup white onion, finely chopped
1 tsp Dried Oregano
1 tsp dried basil
1/4 tsp dried parsley
1/4 tsp dried thyme
1/2 cup roasted red peppers, chopped
2 cup Marinara sauce
salt and pepper, to taste
1 pkg Cutting Board Italian 4 Cheeze Style Shreds, 200 g
fresh oregano and parsley, chopped, for garnish

Instructions

Preheat oven to 425°F. Line a baking tray with foil.

Trim the top off the garlic head and drizzle with 1 tsp of olive oil. Wrap garlic in foil and set on prepared baking tray.

Use 1 tbsp of olive oil and brush cut sides of each squash. Season with salt and pepper. Lay halves flesh-side down onto prepared baking tray. Cook squash until fork tender and edges are browned, roughly 30 minutes.

Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Add onion, veggie ground, oregano, basil, parsley and thyme. Cook until onions are tender, 5 minutes. Stir in marinara sauce and roasted red peppers, reduce heat and simmer until squash is ready.

Remove squash from the oven and gently turn over on the baking tray.

Remove roasted garlic from casings and stir into sauce. Fill each squash center with sauce and top with Daiya Italian shreds. Set oven to low heat broil and roast squash until tops are golden brown, 3-5 minutes.

Garnish with fresh herbs.

Tips for cooking with Daiya

45 min

Total Time

5 min

Prep Time

40 min

Cook Time

2-4

Servings