Spaghetti Squash and Ricotta in Filo Pastry

1 small spaghetti squash, cooked (about 2 cups cooked)

½ cup ricotta cheese

1 large egg, lightly beaten

¼ cup Parmigiano Reggiano cheese

⅓ cup slivered sun-dried tomatoes

2 tablespoon chopped parsley

Salt and pepper, to taste

Optional

Add a bunch of spinach that has been cooked and squeezed

olives

nutmeg

dill

dhili flakes

feta

Preparation:

Mix ingredients together (except filo pastry).
Prepare filo pastry by cutting each sheet in half lengthwise and brushing with melted butter. Use 5-10 layers. Roll mixture into filo to form tubes. Press ends closed.
Bake at 350 degrees for 30 minutes or until filo pastry is golden brown.

Spoon mixture back into spaghetti squash skins and bake at 350 degrees for 30 minutes

Tried and true vegequarian recipes