Ingredients
- 1 small to medium spaghetti squash (2-3 lbs)
- 2 Tbsp Clif Family Organic Extra Virgin Olive Oil
- 1 Tbsp salt + as needed
- 1-8 oz can crushed tomato sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried oregano
- 24 jarred grape leaves, drained and soaked in warm water
Instructions
- Roast the spaghetti squash: Preheat oven to 400 degrees F. Cut the squash in half lengthwise, scoop the seeds out with a spoon and brush the cut side with olive oil, season with salt and place cut side down on a parchment lined sheet tray. Bake for 35-40 minutes or until tender.
- Let the squash cool slightly and use a fork to shred. Squeeze out excess moisture in clean towel and transfer to a mixing bowl.
- Add crushed tomatoes, herbs and seasoning and mix thoroughly. Taste for seasoning and add additional salt as desired.
- Roll the dolmas: Lay grape leaves shiny side down, vein side up on a work surface. Place about 2 Tbsp of squash mixture near the stem end. Fold the sides in and roll tightly towards the tip.
- Arrange seam side down in a baking dish. Cover and bake at 350 degrees F until leaves are tender. About 30 minutes. Transfer to a platter and serve.
Pair With Clif Family Kit's Killer Cab
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