Ingredients:

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1 medium spaghetti squash

Drizzle olive oil

3/4 cup yellow onion, diced (~1 small onion)

3 cloves garlic, minced

Pinch red chili flakes

1 cup fresh spinach, roughly chopped

1/4 cup sundried tomatoes

1/3 cup pitted Kalamata olives, halved

1/2 tsp dried oregano or savory

1 TBSP nutritional yeast

1/4 cup vegan parmesan (or sprinkle more nutritional yeast)

100g vegan feta (I love Violife Foods vegan feta) + more for topping

Salt and black pepper, to taste

Fresh parsley (to serve)

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Bake the squash:

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1) Preheat oven to 400°F/200°C. Cut the spaghetti squash in half, lengthwise. Scoop out the central pulp and seeds. Drizzle and rub with olive oil and place sliced side down onto a baking sheet. Bake for 30-35 minutes (larger squash may take longer). Pierce with fork to test doneness and then shred baked flesh with two forks (it should be soft and spaghetti-like, but not mush). Keep the skins - you'll need them for the broiling step!

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Prepare the filling:

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2) Drizzle more olive oil into a medium-large fry pan over medium-high heat. When hot, add diced yellow onion. Stir for 1-2 minutes, until fragrant, and then add the minced garlic and chili flakes. Stir for another minute.

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3) Add the spinach and wilt, followed by the shredded squash. Sprinkle with oregano, nutritional yeast, and salt/pepper. Mix well to incorporate while sautéing. 

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4) Add in sundried tomatoes and Kalamata olives. Mix well and then remove from heat.

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5) Crumble in half the vegan feta and the full amount of the vegan parmesan. Mix well to melt in and incorporate.

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Replace mixture and broil:

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6) Add the mixture into each half of the spaghetti squash skins and sprinkle remaining vegan feta on top. Broil for 4-6 minutes, until cheese begins to bubble and brown slightly. Sprinkle fresh parsley and additional feta, as desired, and enjoy!

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Makes 2 large servings.

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