Delicious Vegetarian Spaghetti Squash Bake - alive magazine

Name: Delicious Vegetarian Spaghetti Squash Bake - alive magazine
Ingredients: 2 medium spaghetti squash, each cut in half horizontally; 1 Tbsp (15 mL) extra-virgin olive oil, divided; 1 medium sweet onion, finely diced; 3 large garlic cloves, smashed and minced; 7 oz (198 g) pkg plain tempeh, crumbled; 2 large yellow or red bell peppers, seeded and finely diced; 8 in (20 cm) long unpeeled zucchini, finely diced; 1 Tbsp (15 mL) coconut aminos or nectar (see tip); 1 tsp (5 mL) smoked paprika; 1/4 tsp (1 mL) crushed red pepper flakes; Freshly ground black pepper, to taste; 3 cups (750 mL) lightly packed baby spinach leaves, chopped; 1/2 cup (125 mL) ricotta cheese; 3/4 cup (180 mL) shredded mozzarella, divided; 1/4 cup (60 mL) grated Parmesan

www.alive.com

This dish is a satisfying “bowl-in-one” supper. It’s low in calories, high in fibre, and a valuable source of vitamin C, manganese, and B6—all helpful…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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