spaghetti Squash & Pork Bake

• 1 medium spaghetti squash
• 1 lb. ground pork
• 1 small yellow onion, small dice
• 5 garlic cloves, minced
• 1 T Italian seasoning
• 2 T nutritional yeast
• 1-20oz jar Cucina Antica marinara
• 2 eggs, whisked
• 2 1/2 tsp sea salt
• 1/2 tsp black pepper

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1. Preheat the oven to 400 degrees. Slice the spaghetti squash in half and scoop out the seed.
2. Place the cut side of the squash down a parchment-lined sheet pan and bake for 35-40 minutes in the oven.
3. In a large sauté pan on medium heat, add the ground pork. Chop the pork up into small pieces and continue cooking until it's no longer pink.
4. Add the onion, garlic, salt, pepper, and Italian seasoning. Continue cooking for an additional 5 minutes.
5. Add the Cucina Antica marinara and the nutritional yeast. Stir into the pork mixture and turn the heat to low.
6. Using a fork, scrape the spaghetti squash strands from the skin. Place the strands into a casserole dish and pour the pork mixture over the top. Toss everything together thoroughly.
7. Pour the whisked eggs over the mixture and continue to toss until combined. Evenly distribute the mixture in the casserole dish.
8. Place in the oven and bake for 35-40 minutes. The casserole should be firm throughout and crispy along the edges when it is done.