Slice the spaghetti squash in half, lengthways and remove the seees.
Season and bake sliced side down
Fry the zucchini pieces and add seasoning and Marinara sauce
Using a fork, remove the cooked filling
Add the forked spaghetti squash to the zucchini marinara mixture.
Spoon the mixture into the spaghetti squash shells
Spon the keto vegan cheese sauce on top of the stuffing mixture.
Bake and serve
Cheese filled zucchini strips
Coated eggplant slices filled with spinach
Sugar free star fruit chips