Preparation Time: 30 minutes
Cooking Time: 1 hour and 40 minutes
3 small (2 pounds each) spaghetti squash, halved lengthwise
3 tablespoons Full Circle Organic Extra Virgin Olive Oil, divided
1 small Full Circle Yellow Onion, halved, thinly sliced
1 Full Circle Organic Eggplant, cut into ¾-inch cubes
2 Full Circle Organic Zucchini, quartered lengthwise, sliced
1 teaspoon Full Circle Organic Italian Seasoning
1 teaspoon salt
1/4 teaspoon Full Circle Organic Black Pepper
1-1/2 cup Full Circle Organic Four Cheese Pasta Sauce
1 (8 oz.) package shredded mozzarella cheese
2 tablespoons Full Circle Fresh Basil Leaves
Preheat oven to 375 degrees. Line a large, rimmed baking sheet with foil; brush 2 teaspoons olive oil over foil. Scoop out seeds from spaghetti squash and place squash halves, cut side down on prepared baking sheet. Bake 45 to 60 minutes or until a fork inserts easily into squash.
Meanwhile, heat remaining oil in large skillet; add onion and sauté over medium heat until soft. Add eggplant and zucchini and continue cooking until tender; season with Italian seasoning, salt and pepper. Invert squash halves and fill each with an equal amount of sautéed vegetable and ¼ cup sauce. Combine cheese and basil; top each squash with 1/3 cup cheese. Bake 15 to 20 minutes or until cheese is melted and vegetables are heated through.
Yield: 6 servings