by Alice J. Di Gioia, Ph. D. author of
30 Days of Easy Entrees for the Single Vegetarian
...the e-Cookbook with quick, delicious recipes

INGREDIENTS:

1 small Spaghetti Squash

2 x 1/3 cup prepared Marinara sauce

1 bunch flat leaf Parsley

1-2 tablespoons Parmesan Cheese

4-5 slices Muenster Cheese

1 tablespoon Buttery Spread (such as
vegan Smart Balance)

Garlic Powder to taste

12 inch glass pie plate

PREPARATION:

1. Preheat oven to 350 F.

2. Poke several holes in the spaghetti squash before placing on a microwave safe dish; microwave on High for 10-15 minutes, until slightly soft to the touch. Remove and let stand while you prepare the glass pie plate.

3. Spread 1/3 cup of prepared marinara sauce in the glass pie plate. Using kitchen shears, snip the parsley directly onto the sauce; cover as evenly as possible.

4. Cut the spaghetti squash in half lengthwise. (Be careful it's still hot!) Using a large spoon, scoop out the seeds and discard them. With a fork use long motions to scrape the flesh of 1/2 the squash to form spaghetti-like pieces. Gently cover the parsley in the glass pie plate with the spaghetti squash. Sprinkle with garlic powder.

5. Evenly pour 1/3 cup sauce over the spaghetti squash. Sprinkle 1-2 tablespoons grated Parmesan cheese over the sauce layer. Tear 4-5 medium basil leaves onto the Parmesan layer.
.
6. Cover all with Muenster cheese slices, trying not to overlap the slices.

7. Bake for 15 minutes. Let stand 5 minutes; cut and serve. Cover and refrigerate the remainder.

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