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    2 spaghetti squash
    1 red pepper
    1 onion
    1 14.5 oz can fire roasted,
    diced tomatoes with garlic
    1/2 cup crumbled feta
    1/2 cup shredded
    mozzarella cheese


    Cut and scoop out the seeds from two spaghetti
    squashes . Season with olive oil, salt and pepper.
    Turn upside down on a parchment lined baking
    sheet and bake in the oven at 350 for one hour.
    In the meantime, sauté one onion and one red
    pepper until softened. Once your spaghetti
    squash comes out of the oven and is cool
    enough to handle shred the inside so that it’s
    like spaghetti into a large mixing bowl. Add
    your sautéed onions and peppers, one can of
    re roasted tomatoes, and 1/2 cup of crumbled
    feta cheese. Mix this well to combine and add
    back into your empty spaghetti squash shells.
    Top with shredded mozzarella cheese and bake
    in the oven for 15 -20 minutes until the cheese is
    melted and delicious. Enjoy!