by Elana Priesman
1 box of POM strained tomatoes
new Frontiers pizza seasoning to taste
Roast a halved spaghetti squash in a shallow pan of water open face down for 45minat 400-450 depending on your oven
Use a silpat or parchment paper for the rest and watch carefully because they will burn the thinner you slice them:
Roast thin sliced chopped eggplant
Roast thin sliced zucchinis and yellow squash
Roast think sliced red and yellow pepper
Sauté portabella mushrooms and garlic in water
Caramelize yellow onions in water too
Combine the roasted and chopped eggplant in the sauce and then toss in the other veggies on top of the spaghetti squash in a spacious baking dish
Warm in oven just before serving on 350 for about 10-15 min.
Garnish with fresh chopped spinach and a basil leaf
Oil free, salt free, and delicious!