Spaghetti Squash & Greens Recipe & photography created by Sarah Burstein (@almondbuttuh).

Ingredients: Instructions: Serves 2 1. Preheat oven to 400 degrees. 2-3 links Wild Mushroom 2. Slice spaghetti squash in half. Gut squash Bilinski's Chicken Sausage, halves, drizzle with avocado oil, and roast face sliced down for 40 minutes. 1 handful of kale greens and spinach 3. While spaghetti squash cooks, sauté 1 spaghetti squash, halved mushrooms, Bilinski's chicken sausage, 1 cup mushrooms, diced chopped zucchini, and yellow squash on 1 zucchini, chopped medium heat until veggies soften and Bilinski's 1 cup yellow squash, diced begin to brown. Remove mixture from heat. 1 tsp avocado oil seeds, to taste 4. Once spaghetti squash is roasted, use a fork Nutritional yeast, to taste to shred the middle of the squash until it has the appearance of spaghetti.

Chunky Tomato Sauce: 5. To make sauce, sauté your onion and 3 garlic, crushed in avocado oil. Season with and pepper, 1/2 sweet red onion, chopped and cook over medium heat for about 5 1 tbsp avocado oil minutes (until the onion is translucent). 1 can of diced tomatoes (no salt) 6. Stir in diced tomatoes, red pepper flakes, 1 tsp Italian and Italian seasoning. Simmer this mixture Salt & pepper, to taste until it thickens. Before serving, mix in fresh Dash of red pepper flakes . Fresh basil 7. Assemble spaghetti squash over a bed of kale greens and spinach and layer on chicken & veggie mixture. Add tomato sauce and sprinkle hemp seeds and nutritional yeast as desired!

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