INGREDIENTS
2 small spaghetti squash
1 jar marinara (from Aldi’s)
1 tomato
1-2 tbsp bruschetta blend
bruschetta mix: 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder
dehydrated sweet peppers (red or green)
fresh spinach, or zucchini sliced thin
1 tbsp nutritional yeast
DIRECTIONS
Cut squash in half and clean out seeds. Place squash upside down in crockpot and cook on low 3-4 hours. Remove and let cool 15 minutes.
Scrape out squash with a fork into a cast iron skillet. Spread evenly.
Cut tomato, zucchini, or place spinach on top of squash. Sprinkle bruschetta blend and peppers over tomato. Pour marinara liberally and yeast over the entire area.
Cover and cook 30 min at 350*
Serve with a fresh salad and roll.
TIPS
You can also cook squash and add BBQ sauce and eat as a sandwich!