Ingredients

The following ingredients have 8 Servings
  • 1 spaghetti squash, cut in ½ length-wise
  • 1 cup spinach
  • 1 cup kale
  • ½ red onion, chopped
  • ½ green bell pepper, chopped
  • 1 cup broccoli
  • 1½ cup marinara sauce
  • ¼ cup fire-roasted diced tomatoes
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • One 7-ounce package of buffalo mozzarella
  • ¼ cup raw goat cheese, grated
  • fresh basil for topping

Instruction

  • Preheat the oven to 400 F.
  • On a baking sheet lined with parchment paper, place the squash face down and bake for 30–40 minutes, or until fork tender.
  • Reduce oven to 350 F.
  • Allow the spaghetti squash to cool and, using a fork, scrape the inside of the squash and place the strands in a bowl.
  • In a medium-size cast iron skillet, add the spaghetti squash and remaining ingredients, except for the cheeses and basil.
  • Using a wooden spatula, mix everything until well-combined.
  • Top with buffalo mozzarella and bake for 25–30 minutes.
  • Add the raw cheese and basil, serve and enjoy!