- 1 large spaghetti squash
- 1 jar roasted red pepper drained and chopped
- 2 cups baby spinach or kale chopped
- 1 cup cooked chickpeas or pinto beans
- 1 to 1 1/2 cup homemade or bought marinara sauce/spaghetti sauce
- 1 teaspoon of each dried basil and dried oregano
- Shredded mozzarella cheese if desired
- 9 x 13 baking dish or 2 smaller ones (needs to fit the squash)
- 2 Medium bowls
- Large Cutting Knife
- Large spoon
1. Preheat oven to 400°. Cut squash lengthwise from stem to stem. Scoops out seeds with a large spoon. Place squash face down inside baking dish so that they lay flat. Fill dish with water about a 1/2 inch. Bake about 30-45 minutes or until squash is fork tender and cooked through.
2. In medium bowl mix red pepper, spinach, chickpeas. In another bowl add 1 or 1 1/2 cup marinara sauce depending on if you want extra sauce and dried herbs.
3. When squash is done remove from baking dish. Dump out whatever water is left in the pan. Return squash to the pan but flip them over so that they can be filled. Spread half of the marinara sauce inside both squash halves. Then divide the vegetable mixture between the two halves. Top with the remaining marinara sauce and bake another 15 minutes. Top with shredded mozzarella cheese if desired.
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