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Lasagna – noodles + Spaghetti Squash= my new favorite comfort food.
It sure is dreary here in California, nothing but rain and wind for the last few weeks. Thinking of the glass half full, I’ve used this week to turn out my cold-weather favorites before Spring rolls in. Different soups and roasted vegetables have been on the menu lately as has this gem: baked spaghetti squash. Similar to baked spaghetti or lasagna, I combined the squash strands with my ricotta filling and topped it with crunchy herbed breadcrumbs. Easing into the seasons has never been so delicious!
1 large spaghetti squash
1 recipe DK’s Spaghetti Sauce
3/4 cup bread crumbs. (Store-bought or get crazy and make your own!)
1 bunch parsley
1 tbsp. garlic powder
1 bunch spinach leaves
1 clove garlic, thinly sliced
1 onion, thinly sliced into 1/2 moons
1 tsp. dried thyme
1 tsp. red pepper flakes
1 pound firm tofu, pressed
1/2 lemon, juiced
2 tsp olive oil
1 clove garlic (or more!), minced
1/4 cup nutritional yeast flakes
handful basil leaves, chopped
handful parsley, chopped
small handful chopped oregano , or 1 tsp dried oregano
salt, pepper to taste
Mash tofu with fork or potato masher until crumbled. Add remaining ingredients and mix completely to combine. Let sit while you prepare the rest of the ingredients.
Wash and chop the spinach and carrots. Bring a large pot of water to a boil, place the whole spaghetti squash in the boiling water for 10 minutes until skin softens. Remove from water, halve and place back in the water for an additional 10 or so minutes until the inside is fully cooked. (This to me is the easiest way to prepare it. I know you can also use a microwave to cook the squash but I don’t have timing info as I don’t own one!)
Remove the cooked squash and let cool while you prepare the filling. In a large skillet heat 2-3 tbsp. of vegetable broth or oil. I like using broth in place of oil, it works beautifully! You can also use 2 tbsp. vegetable broth and 1 tbsp. oil. Add the thinly sliced onions with 1/4 tsp. salt and cook for 10-15 minutes. Add the sliced carrots, sliced garlic and cook until tender. Add the spinach, thyme, red pepper flakes and cook an additional 5 minutes.
With a fork, remove the strands of squash. Keep the squash halves and place the strands in a large bowl. Add the cooked vegetables and 2-3 cups sauce. The mixture should be wet but not soupy. Depending on the size of your squash, you might need to add less/more. Place a large scoop (about 1/2 cup) of the filling in the bottom of one of the emptied shells. Layer a 1/4th of the ricotta filling ontop. Place another 1/2 cup of squash filling and another 1/4 of the ricotta filling. Do the same with the other squash half.
For the crunchy topping combine the bread crumbs, finely chopped parsley and garlic powder. Sprinkle the crumb topping on top and bake at 375 for 45-60 minutes until hot.
Serve with a glass of red wine because baby… it’s cold outside!
Serves 4. 520 calories, 16g fat, 15g fiber, 24g protein. High in manganese, niacin, vitamin A, vitamin C
I’m off to Phoenix for the weekend, see you with a new breakfast recipe next week!
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