A tasty and satisfying plant-based supper, these vegan spaghetti squash lasagna bowls are filled with a substantial vegetable filling and topped with creamy cashew ricotta.
Ingredients
- 1 medium-sized spaghetti squash
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup vegan mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side up. Drizzle olive oil over the flesh of the squash and season with salt and pepper.
- Bake the squash in the preheated oven for 40-50 minutes, or until the flesh becomes tender and can easily be shredded with a fork.
- While the squash is baking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
- Add the bell pepper and mushrooms to the skillet, and cook until they are tender.
- Stir in the marinara sauce, dried oregano, dried basil, salt, and pepper. Simmer the sauce for about 10 minutes.
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Leave the strands in the squash shells.
- Pour the marinara sauce mixture over the spaghetti squash strands, dividing it evenly between the two halves.
- Sprinkle vegan mozzarella cheese on top of each half.
- Place the filled squash halves back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Nutrition Facts
- Calories: 200-250
- Total Fat: 10-12g
- Saturated Fat: 2-3g
- Carbohydrates: 25-30g
- Fiber: 5-7g
- Sugars: 8-10g
- Protein: 6-8g
- Sodium: 400-500mg
