INGREDIENTS

• 1 spaghetti squash
• 1 onion
• 1 tablespoon minced garlic
• 1 cup texturized vegetable protein (TVP)
• 1 cup low sodium tomato sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• ground black pepper, to taste
• 1 cup vegan cheese (we like VioLife cheddar shreds)

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Cut spaghetti squash in half length wise and remove seeds.
3. Bake for 35 minutes.
4. Meanwhile fry onion and garlic until golden brown.
5. Mix in the TVP.
6. Mix in the tomato sauce and spices.
7. Place half of the mixture in each spaghetti squash, cover with 1/2 cup vegan cheese, and broil for about 2 minutes.