4.3 from 57 votes
Stuffed Spaghetti Squash Lasagna Bowls
Easy and healthy spaghetti squash lasagna bowls made with vegan ricotta and topped with hemp parmesan.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 2
Calories: 318 kcal
Course:
Lunch
Cuisine:
American
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
- crumbled vegan ricotta cheese for topping
- 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!
Cup of Yum
Notes
- If you're not vegan or dairy-free, regular ricotta cheese will work great.
Nutrition Information
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%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 318
% 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.