Ingredients
1 medium spaghetti squash
1 lb ground pork
1 yellow onion, diced small
5 garlic cloves, minced
1 tbsp. Italian seasoning
2 tbsp. nutritional yeast
1 25 oz. jar Cucina Antica Garlic Marinara sauce
2 eggs, whisked
2 ½ tsp. sea salt
½ tsp. black pepper
Directions
Preheat the oven to 400 degrees. Slice the spaghetti squash in half and scoop out the seed. Place the cut side of the squash down on a parchment lined sheet pan and bake for 35-40 minutes in the oven.
In a large sauté pan, cook the ground pork over medium heat. Break the pork up into small pieces and cook until it's no longer pink. Add the onion, garlic, salt, pepper, and Italian seasoning. Cook for an additional 5 minutes.
Add Cucina Antica Garlic Marinara sauce and nutritional yeast. Stir into the pork mixture and reduce to low heat.
Using a fork, scrape the spaghetti squash strands from the skin. Place the strands into a casserole dish and pour the pork mixture over the top. Toss everything together thoroughly. Pour the whisked eggs over the mixture and continue to toss until combined. Evenly distribute the mixture in the casserole dish.
Place in the oven and bake for 35-40 minutes. The casserole should be firm throughout and crispy along the edges when it is done.
Nutrition
Calories 218,
Carbs 15 grams,
Fat 11 grams,
Protein 12 grams,
Sodium 976 milligrams,
Sugar 4 grams
