INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 spaghetti squash (about 3.5 pounds)
- kosher salt
- 2 slices whole wheat bread, torn into small pieces
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 cup vegetable stock
- 4 ounces GO VEGGIE Lactose Free Mozzarella Shreds
- 2 tablespoons GO VEGGIE Lactose Free Parmesan
- 2 cups baby spinach, torn
- 8 sundried tomatoes, cut into slices and soaked in hot water until plump
- salt and pepper, to taste
INSTRUCTIONS
- Slice the squash crosswise into 4 rounds and discard the seeds. Arrange on a baking sheet and sprinkle generously with kosher salt. Let sit 15 minutes; wipe away any moisture that the salt has drawn out.
- Roast the squash at 375ºF for 30 minutes, or until it can be easily pierced with a fork. Remove from the oven and let cool slightly; use a fork to pull the meat into spaghetti-like strands.
- Meanwhile, heat the oil in a large skillet over medium high heat. Add the bread and cook 5 minutes, or until browned and crisp. Stir in parsley; season with salt and pepper. Spread the breadcrumbs onto a kitchen towel to cool.
- Reduce heat to medium and return the empty skillet to the stove. Add the stock and bring to a simmer. Slowly whisk in the cheese, allowing it to melt completely. Remove Stir in the spinach and sundried tomatoes; allow the spinach to wilt. Season the sauce with salt and pepper. Add the cooked spaghetti squash and toss to coat.
- Top with the toasted breadcrumbs.
Recipe by: Healthy Delicious
NUTRITIONS INFORMATION
