Vegetarian "Chicken" Parmesan with Roasted Spaghetti Squash

Roasted Spaghetti Squash, vegetarian "Chicken" patty, smoked provolone and roasted garlic marinara

1 spaghetti squash, cut in half and remove seeds. Rub cavity with olive oil, salt, pepper and chili flakes. Roast cut side down at 425 degrees for 35 minutes. Remove from oven, allow to cool enough to remove the tender "noodles" with a fork and mix with more olive oil, salt & pepper. I was going to add parmesan cheese to it, but I had none.

MorningStar Farms Chicken Patties are vegetarian and very good.  I put the patties on my baking pan with the squash after the squash roasted for 25 minutes.  The package says cook 9 minutes, flip and cook another 9 minutes.  I put the smoked provolone cheese slice on during the last 5 minutes.  The marinara is Muir Glen Garlic Roasted Garlic organic pasta sauce. I garnished with some basil flakes that my mother sent from her garden. Adding a vegetable side of asparagus, broccoli or boiled carrots would brighten up the dish.

According to My Fitness Pal, this dinner as plated, was 422 calories, 37g carbs, 8g fat, 16g protein and 11g sugar.  120 of the calories were for the olive oil.