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Spaghetti Stuffed Pitas



Cut spaghetti squash in half length-wise. Carefully scrape out seeds, but do not cut into the body of the squash. Place half squash cut side down in a pot with 2 inches water, cover and boil for 20 minutes.

With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left. In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into a casserole dish, top with nutritional yeast, a little more garlic powder and splash some hot sauce on to taste.

Bake at 350 degrees for 20 minutes or until done. Stuff in toasted pita shells and serve warm.