Mediterranean Squash Nest

Serves 4:

1 large spaghetti squash

3 tbs extra-virgin olive oil

1 cup sliced mushrooms (shiitake, baby bella.. etc)

1 cup grape or cherry tomatoes, halved

1 jar roasted red peppers, chopped

4 tsp balsamic vinegar

Fresh parsley to top

Grated vegan parmesan to top

Preheat oven to 425F.

1. Cut off squash ends (top and bottom) then slice the squash into 4 equal rounds. Scoop out the seeds and discard. Spread oil (about 2 tbs) over rounds with basting brush until fully covered. Place on baking sheet and sprinkle with salt and pepper.

2. Combine remaining oil, mushrooms, tomatoes and red peppers in a bowl and sprinkle with salt and pepper. Mix, then spread evenly around the squash.

3. Bake 30-40 mins until the squash is tender.

4. with a fork, shred the squash in the center of each ring. Divide mushrooms, tomatoes and peppers into each “nest” Drizzle with Balsamic then sprinkle grated parmesan and parsley over top.