SPAGHETTI SQUASH BAKE WITH RICOTTA AND VEGETABLES ENJOY DAN:

SPAGHETTI SQUASH BAKE WITH RICOTTA AND VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

3-4 pound spaghetti squash

2 teaspoons olive oil

1 (15 Oz) container of low fat Ricotta cheese

1 onion, finely chopped

1 bell pepper, finely sliced

8 crimini mushrooms, thinly sliced

3 garlic cloves, smashed

1 teaspoon EACH saffron threads, cumin, and sumac

1 (24 Oz) jar Marinara sauce

1/3-cup shredded Mozzarella cheese

DIRECTIONS: PREHEAT OVEN TO 375 DEGREES)

1.   Wash squash and pole several holes in the squash.

2.   Place on prepared baking dish and bake for 45-50 minutes.

3.   Remove from oven and let cool.

4.   Using a fork, scrape out the “spaghetti” like strands of the squash into a bowl.

5.   In a skillet add oil over medium-high heat when sizzling.

6.   Add onions, mushrooms, bell peppers, sauté for 4-5 minutes.

7.   Add garlic and sauté for 1 minute.

8.   Add saffron, cumin, and sumac and cook 1 minute more.

9.   Remove from heat and add Ricotta cheese and combine.

10.                Place the squash into an even layer in the bottom of a prepared casserole dish.

11.                Add Ricotta, vegetable mixture.

12.                Finish with Marinara sauce over the top.

13.                Bake for 30 minutes.

14.                Remove from oven and add Mozzarella cheese and bake 15 minutes longer.

15.                Let rest 10 minutes.

ENJOY DAN:                                                       HALLELUJAH!!