RECIPE
spaghetti squash
olive oil
salt and pepper
1-2 onions
1 c. mushrooms (or more)
2-3 handfuls of swiss chard or spinach
1/4-1/2 c. white wine
1 T. oregano
1/2 t. red pepper flakes
1- 1 1/2 c. red sauce
1 c. shredded parmesan and/or pecorino
Slice squash, scoop seeds, drizzle with olive oil, salt and pepper. Roast squash at 400 for 25 minutes or until tender. Sauté onions, mushrooms and chard in olive oil. Deglaze the pan with a dash of white wine. Season with salt, pepper, oregano and red pepper flakes. Mix squash and veggies in a baking dish. Add in red sauce and cover with cheese. Bake at 350 until cheese is melted (10-15 minutes.)