Spaghetti Squash Lasagna Boats
Ingredients
The squash
-
1
large
spaghetti squash
-
to drizzle
none
olive oil
The filling
-
1
cup
vegan meatloaf or cooked down veggie burgers, crumbled
-
⅓ to ½
cup
vegan ricotta cheese or tofu ricotta
-
¼
cup
vegan mozzarella shreds
-
2
cups
tomato sauce
-
to taste
none
salt & pepper
-
to garnish
none
fresh chopped parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits.
- Drizzle olive oil on the squash and place cut-side up on a lined baking sheet.
- Bake for 30 to 45 minutes until lightly browned and fork-tender.
- Remove from the oven and let cool slightly, then scrape the insides with a fork to create 'noodles'.
- In a bowl, mix the meatloaf, ricotta, and tomato sauce, seasoning with salt and pepper.
- Spoon some filling into the squash strands and mix, then fill each half with the remaining mixture and top with mozzarella.
- Bake for an additional 15 minutes until heated through and cheese begins to brown.
- Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
2 servings
Calories
551
Total fat
21g
Total carbohydrates
65g
Total protein
33g
Sodium
2307mg
Cholesterol
38mg
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