Thursday, January 9, 2014

Spaghetti Squash Salsa Bake

Spaghetti squash (this recipe is rationed for approximately 4-5 cooked cups)
1/2 cup salsa
1 cup liquid egg white
2 T. extra virgin olive oil
1 T. nutritional yeast
3 t. oregano

Preheat oven to 375 degrees. Slice the squash in half and bake, open faced, for approximately 45 minutes. Let the squash cool before disposing of the seeds and using a fork to scrape out the insides. Mix the cooked squash and remaining ingredients in a bowl. Pour into casserole dish and bake for approximately 25-30 minutes.

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