1 Spaghetti squash
2 1/2 c. Vegetable broth
1 1/2 c. chopped tomatoes
2 c. marinara sauce
1/2 c. Mozzarella cheese (as topping)
Preheat oven to 350 degrees. Split spaghetti squash in half lengthwise and place it face up in a baking dish with 1/4 c. of water. Bake for approximately 40-45 minutes. Allow to cool, then use fork to "pull" out spaghetti-like strands into bowl.
Bring vegetable broth to a boil. Add amaranth. Reduce to simmer and cook for approximately 25 minutes.
Mix seasonings, olive oil, 1 1/2 c. cheese and tomatoes in bowl with spaghetti squash. Coat baking dish with cooking oil and begin to fill each wrap with mixture, rolling and stacking alongside each other. Top with 2 c. marinara sauce and remaining 1/2 c. cheese. Bake for approximately 30-40 minutes.