Garlic Baked Spaghetti Squash with Crispy Quinoa

Serving: 1

• 1/2 cup cooked quinoa

• 1tsp Italian seasoning

• Salt and pepper

• 1 cup cooked spaghetti squash

• 1/4 cup shredded mozzarella

• 1tbsp grated Parmesan

• 1/3tsp fresh spinach chopped

• 1 yellow onion diced

• 1tsp minced garlic

• 1tbsp EVOO + 1tsp

• 1/2cup almond milk

• (Corn starch for thicker consistency)

For Quinoa:

1. Set oven to 400 degrees

2. Toss cooked quinoa with 1tsp EVOO and Italian seasoning. (Salt and pepper to taste)

3. 1 sprig fresh rosemary, thyme and oregano

4. 1/2 small zucchini diced

5. Line a cookie sheet with a nonstick baking mat and spread quinoa in a single layer

6. Bake for 15 minutes and then mix being sure to push the crispy pieces from the edges to the center

7. Put back in oven for another 5 minutes and then toss again

8. Set oven to broil (high) and continue to cook for a couple minutes until quinoa slightly browns

For the spaghetti squash:

1. Set oven to 375

2. Add 1tbsp EVOO to skillet and warm

3. Add diced onion and cook for 5 minutes until fairly translucent. Add fresh rosemary, thyme and oregano sprigs

4. Add minced garlic and mix for another 3 minutes

5. Turn heat to low and add almond milk, continue to mix for another couple minutes (if you want a thicker consistency, sprinkle in about 1/2tsp of corn starch and mix). Remove from heat and set aside. Remove and discard fresh herbs

6. Grease a small oven proof dish

7. Add cooked spaghetti squash to bowl and pour the onion/almond mixture over top. Add Parmesan cheese and mix until combined

8. Add mixture to greased oven proof dish and then top with diced zucchini and mozzarella

9. Put in oven for 20-30 minutes until cheese is melted and edges are bubbly

10. Top with crispy quinoa and enjoy!