Instructions

1. Roast the Spaghetti Squash:

1. Preheat your oven to 400°F (204°C).

2. Slice the squash in half lengthwise and scoop out the seeds (save them for roasting later if you like a snack!).

3. Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet.

4. Poke a few holes with a fork for good measure and roast for 40 minutes, until lightly golden and tender.

2. Make the Veggie-Packed Sauce:

1. Heat olive oil in a large skillet over medium-high heat.

2. Sauté the bell pepper, onion, and garlic for 3–4 minutes until fragrant and slightly soft.

3. Add spinach, diced tomatoes, garbanzo beans, and a generous pinch of Tuscan Evening. Reduce heat to low and let it simmer for 5 minutes to meld the flavors.

3. Assemble the Dish:

1. Once the squash is roasted, scrape out the inside with a fork until it looks like spaghetti strands.

2. Pour the veggie marinara over the squash strands. Mix gently to coat every strand with flavor.

3. Optional: Sprinkle a bit more Tuscan Evening on top for that extra herby kick.

Who knew healthy could taste this indulgent? Tuscan Evening brings all the herby goodness to make this plant-based meal a real crowd-pleaser. Don’t stop here—check out our other flavorful, slightly sassy recipes and spice up every meal with Flavor Expedition Co.!