By Farmer Diane Riehm
Extra Thoughts: Can switch out greens for zucchini and sausage for chicken. Add parsley and parmesan for garnish.
Food Prep: Cook protein prior to making your meal.
Ingredients:
1 large spaghetti squash
1 tbsp olive oil
Salt and pepper to like
1 Scallion or 1/2 red onion, chopped
1 bell pepper (any color) chopped
1 cup grape tomatoes, halved
2 cups collard greens, spinach, kale
2 cloves garlic, minced
1 tsp. lemon
1/2 tsp. Italian seasoning
2 1/2 cups cooked sausage
1 cup shredded mozzerella
1/4 cup grated parmesan
Directions:
1. Preheat oven to 400 degrees.
2. Cut squash into halves and drizzle with oil and salt/pepper.
3. Place cut sides down on baking sheet with 1″ of water in pan.
4. Roast for 1 hour until tender.
5. While cooking, make filling. In large skillet heat oil on medium temperature. Add onions, bell pepper until slightly softened (3-4 minutes). Add tomatoes, greens, garlic and lemon zest for another 3-4 minutes. Combine seasonings and stir.
6. Cook sausage into the vegetables, then remove all ingredients from heat.
3. Divide mixture between squash halves and stir into squash strands.
4. Top off the halves with mozzarella and serve.