Roasted spaghetti squash with meat


  • 1 cup roasted spaghetti squash
  • 1 packet Ideal Protein Veggie Meatless Patty or Chili
  • ¼ cup celery
  • ¼ cup tomato, chopped
  • ¼ cup button mushrooms, diced
  • ¼ cup green bell pepper, diced
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 2 tbps apple cider vinegar
  • Green onion (garnish)
  • Salt and pepper (seasoning to taste)

Cut the spaghetti squash in half, season lightly with
salt and pepper, and roast in oven at 400°F for 30

Mix and cook the IP Veggie Meatless Patty according
to the package instructions. Crumble when cooled.
Set aside.

Remove squash from the oven and fork out 1 cup.
Water-sauté the squash in a pan for a few minutes
and remove from heat.

Apply a coat of cooking spray to your nonstick skillet.
Add celery, mushroom, bell pepper, garlic, and
tomatoes, use water-sauté method to cook the
veggies. Add apple cider vinegar and season with IP
salt, pepper, and garlic powder.

Add IP veggie meatless patty crumble and spaghetti
squash to skillet and mix to incorporate everything.
Drizzle the 1 tsp of olive oil and garnish with green
onion and serve. Enjoy!