5 ounces (half of a bag) Cut ‘N Clean Euro Greens
1 tablespoon Olive Oil
½ Onion, diced
2 cloves Garlic, minced
½ Eggplant, diced
½ Yellow Bell Pepper, diced
28 ounces can Crushed Tomatoes
2 Spaghetti Squash
4 sprigs Thyme
4 sprigs Oregano
Salt and pepper to taste
GarNish with fresh basil and grated parmesan cheese
Preheat oven to 375 degrees F.
In a medium pot over high heat, add olive oil. When pot is hot, add onions and sauté until tender (about 1 minute). Add garlic, eggplant, yellow bell pepper and Cut ‘N Clean Euro Greens and sauté for a minute or two, stirring frequently. Add crushed tomatoes and simmer for about 5 minutes.
Cut two spaghetti squash lengthwise and remove seeds with a spoon. Spoon vegetable sauce into the middle of the spaghetti squash and top with a sprig of thyme and oregano. Season with salt and pepper and sprinkle a little grated parmesan cheese over the top.
Place in preheated oven and bake for 45-60 minutes until the squash is fork tender. Using a fork scrape out all ingredients into a mixing bowl, stir and place into serving bowls. GarNish with some fresh basil and grated parmesan cheese. Enjoy!
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto