It’s not often that we have leftover anything in our house.

I plan ahead.

I cook for two when there are two of us. Three when there are three. And four or five when we have guests (I’m not a huge entertainer). Don’t get me wrong. I LOVE to cook for others. It feeds my soul. I adore my time in the kitchen.

BUT, I’m such an OCD neat freak that having people over for dinner kinda’ freaks me out.

Anyway, on this rare occasion, I found myself with a bit of extra veggie goodness on the refrigerator shelf.

A little of this. A little of that.

And together, the this and that came into an amalgamation of very veggie vegan flavor fantasticism.

And, I was able to use my cutie pie 4″ springform pan.
What a bonus!

Baked Veggie Spaghetti Terrine

Makes 2-3 6″ terrines

2 cups baked spaghetti squash
1 Tbs. extra virgin olive oil
1 cup swiss chard, finely chopped
1/4 yellow onion, finely chopped
2 ribs celery, finely chopped
1 large carrot, shredded
1/4 tsp. Mediterranean sea salt blend (or sea salt, pepper, basil, thyme, etc.)
1/4 cup fresh parsley or cilantro for garnish

Preheat oven to 425 degrees. Heat the oil in smallish pan and sauté the chard, onion, celery, and carrot until the onion becomes translucent. Season with salt.
Grease the springform pan(s) and create a “smashed” layer of spaghetti squash. Layer with the veggie mixture and then create a final layer of squash.
Bake for about 15 minutes, until heated through.

Top with fresh herbs for garnish AND some fresh feta cheese, if desired.