Seriously one of the most delicious, easy, and cheapest organic meals ever!

Besides being delish, it was around $10 to feed the whole family!!!

What you’ll need…

2 cans of Amy’s Organic  vegan chili

1 organic spaghetti squash

Daiya pepper jack cheese

splash of olive oil

salt and pepper to taste

Directions…

Preheat oven to 400 degrees. Cut spaghetti squash in half longways. Scoop out seeds with spoon. Coat with olive oil and sprinkle with salt and pepper. Lie squash face down on baking pan (with outside skin up) and bake for 30-45min (my oven cooked well at 30min). Once cooked, take out, flip over, and add one can of chili per spaghetti squash half then top with cheese. Place back in oven for another 15 min or until cheese is melted. Take out again, then mix/scrape “squash noodles” into the chili (almost like tossing a salad).

Soooo flippin good. Another win for the kiddos too!!