Spaghetti Squash Bake
- 1 very large spaghetti squash
- Dried oregano flakes
- Bunch of fresh basil, washed, De-stemmed and chopped
- 1 1/2 cups organic tomato sauce, jarred or homemade
- 1/2 cup nutritional yeast OR shredded organic cheese
- salt and pepper to taste
Cut the spaghetti squash in half, lengthwise. Place it flat-sides up on a baking tray. Drizzle with olive oil. Place the tray in a preheated oven on 180(c). Bake 50 minutes, then check if the squash is soft and edible. If the strands are still crunchy or don’t separate easily, let the squash bake 10 additional minutes or until strands easily pull apart from the shell. Remove from the oven, discard the seeds, and stir the strands with a fork to separate them in the shell. Stir in a little salt, pepper, and dried oregano and fresh basil. Then stir in 1/2 cup to 3/4 cup fresh tomato sauce per squash half, depending on how saucy you want it. Sprinkle the cheese or nutritional yeast over top. Place the pan back in the oven, and bake until the tomato sauce is fully heated and the cheese is melted.