Vegan Baked Spaghetti Squash, swapping out spaghetti squash for noodles, this nutrient packed dish is great for a crowd!
Ingredients
Spaghetti Squash:
a large spaghetti squash, about 3-4 pounds, cooked as above
2 cups of tomato sauce
Tofu Ricotta Filling:
1-14 oz package of tofu, drained and pressed for 20 minutes, and then crumbled, see here for
how to press tofu
2 tbsp
nutritional yeast
2 tbsp tahini
2 tbsp minced garlic
¼ cup minced red onion
1 tsp salt
½ tsp black pepper
1 cup fresh bell pepper, chopped small (color of choice)
¼ cup chopped banana peppers or other spicy pepper of choice-if you don't have these, can add some crushed red pepper, about ¼ tsp or omit
3 cups of greens (1 good sized bunch), de-stemmed, chopped, blanched/steamed (we used kale, swiss chard would work too)
2 cups of beans (your choice, we used black)
zest and juice of 1 lemon (use organic)
Topping:*alternatively, you can place half of the tofu ricotta filling in the middle and the other half on top to omit the cashew cheese
1 tbsp Italian seasoning
Cashew Cheese *omit if desired, to make, see here
*Note if making full recipe of this, you will only need half and the other half can be frozen for a later time.
Instructions
Mix 2 cups of sauce into cooked spaghetti squash
In a separate bowl, mix tofu ricotta filling.
Place half of spaghetti squash in a 9x13 pan, top with ricotta filling, and then remaining squash mixture.*alternatively, you can place half of the tofu ricotta filling in the middle and the other half on top to omit the cashew cheese
Sprinkle with ½ tbsp of Italian seasoning
Add about a ½ cup of cashew cream on top of squash. If not desired, omit this (can use another non-dairy cheese if desired).
Top with remaining Italian Seasoning and fresh herbs like basil/parsley
Bake in oven at 375 until cheese has browned about 30 minutes
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/spaghetti-squash-bake/