Stuffed Spaghetti Squash Lasagna Bowls
User Reviews
4.3
Stuffed Spaghetti Squash Lasagna Bowls
Description
The spaghetti squash is halved, seeded, and roasted cut side down with oil and seasoning until tender and fork-pierceable. The strands are scraped out and combined with marinara sauce, vegan ricotta cheese, and baby greens like spinach or arugula. This mixture is spooned back into the squash shells, topped with additional crumbled ricotta, and broiled briefly to develop a light golden crust on top.
The result is a gluten-free, dairy-free take on lasagna flavors served in a convenient, portioned vegetable bowl. The texture combines the slightly crisp edges of the roasted squash with the creamy, herbed ricotta and savory tomato sauce. Sprinkling with hemp parmesan adds a subtle nutty topping. This dish works as a vegan main or side with robust flavors and healthy components.
The notes suggest that if you are not vegan, regular ricotta cheese can be substituted easily without altering the overall preparation.
Ingredients
- 1 spaghetti squash
- 1 cup marinara sauce
- 1/2 cup Vegan Ricotta Cheese I used Kite Hill
- 1/2 cup baby greens spinach or arugula work great
- Vegan Ricotta Cheese for topping, crumbled
- hemp parmesan for topping
Instructions
- Heat oven to 350°F. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a little olive oil, salt and pepper. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash. Let stand for 10 minutes, scrape the inside of the squash with a fork to remove the spaghetti-like strands.
- Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
- Increase oven to temperature to broil.
- Spoon spaghetti squash mixture into the bottom of each squash half. Top with a little crumbed ricotta cheese and broil for about 5-7 minutes or until ricotta gets a little golden.
- Remove from oven, sprinkle with a little hemp parmesan and enjoy!
Notes
- Regular ricotta cheese can be used as a substitute if not avoiding dairy.
- Ensure squash is cooked until easily pierced for optimal texture before scraping strands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1/2 squash w/o hemp parm | |
| Calories | 318kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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