Baked Veggie Spaghetti Terrine

Baked Veggie Spaghetti Terrine

2 cups baked spaghetti squash
1 Tbs. extra virgin olive oil
1 cup Swiss chard, finely chopped
1/4 yellow onion, finely chopped
2 ribs celery, finely chopped
1 large carrot, shredded
1/4 tsp. Mediterranean sea salt blend (or sea salt, pepper, basil, thyme, etc.)
1/4 cup fresh parsley or cilantro for garnish

 

Preheat oven to 425 degrees. 

 

Heat the oil in a smallish pan and sauté the chard, onion, celery, and carrot until the onion becomes translucent. 
Season with salt.

Grease the springform pan(s) and create a “smashed” layer of spaghetti squash. Layer with the veggie mixture and then create a final layer of squash.

Bake for about 15 minutes, until heated through.

 

Top with fresh herbs for garnish AND some fresh feta cheese, if desired.