• 1 medium spaghetti squash
• 120g of Greek-style TVP Les Brutes, rehydrated in
• ½ cup of hot vegetable broth
• 1 red bell pepper, diced
• 1 small courgette, cut into half-moons
• ½ red onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 cup of tomato sauce (homemade or canned)
• ½ cup cherry tomatoes, halved
• 2 tablespoons of sliced ​​Kalamata olives
• 2 tablespoons of crumbled vegan or regular feta cheese
• 1 tablespoon chopped fresh parsley
• ½ tsp dried oregano
• Salt and pepper to taste

1. Preheat the oven.
Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and remove the seeds.
Place it cut-side down on a baking sheet lined with parchment paper.
Cook for 35-40 minutes until the meat is tender.

2. Prepare for the Working Holiday Visa.
Rehydrate the Greek-style TVP Les Brutes in hot broth for 10-15 minutes, then drain.

3. Cook the vegetables.
In a pan, heat the olive oil. Add the onion, garlic, bell pepper, and zucchini. Sauté for 5-7 minutes until tender but still crisp.

4. Add the sauce and the TVP.
Stir in the rehydrated TVP and tomato sauce. Simmer for 2-3 minutes to heat through and blend the flavors.
Add the cherry tomatoes and oregano.

5. Assemble the spaghetti squash.
Using a fork, scoop out the squash strands and gently mix them with the sauce, TVP and vegetables.
Scatter feta and olives over the top, then add fresh parsley before serving.