Vegetarian Spaghetti Squash Lasagna

🧂 Ingredients

• 1 large spaghetti squash

  halved and seeds removed
• 2-3 tablespoons olive oil

  divided
• 1/2 white or yellow onion

  minced
• 2 garlic cloves

  minced
• 8 ounces plant-based ground

  like Beyond or Impossible
• 28 ounces canned tomato sauce*
• 1 1/2 cups spinach leaves
• 1 clove minced garlic
• pinch red pepper flakes
• 1 cup ricotta
• very small pinch nutmeg
• 2 tablespoons parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

• 1 Poke spaghetti squash all over with a fork. Place in the microwave for 5 minutes
  as this will make slicing the squash easier. Let cool, then slice in half
  lengthwise. Remove the seeds.
• 2 Rub the halved squash with a little olive oil and sprinkle with salt and pepper,
  then place in a baking dish [https://amzn.to/3LYDrch] and add water about 1/3 of
  the way up. Cover and bake for 45 minutes, or until the squash is tender.
• 3 While the squash is cooking, make the sauce. Heat 1 tablespoon of olive oil in a
  large skillet [https://amzn.to/2Qe0IJw] over medium heat. Add the onion and cook
  until slightly softened, stirring often, about 4-5 minutes. Stir in the garlic
  cloves and the plant-based meat and cook, breaking up with a wooden spoon, until
  browned. Add in the tomato sauce and a pinch of salt.
  
  Depending on what canned tomatoes you use will depend on how much salt you add.
  I usually start with 1/4 teaspoon and taste from there. Let simmer for 10-15
  minutes over low heat, stirring occasionally.
• 4 In a separate small skillet [https://amzn.to/2Qe0IJw], add a teaspoon of olive
  oil and the spinach. Cook until just wilted, adding in a pinch of salt and red
  pepper flakes to season. Let cool slightly, then remove and finely chop. Stir
  into the ricotta cheese along with the 2 tablespoons of parmesan cheese and
  nutmeg.
• 5 Remove the squash from the oven and stuff with half of the ricotta cheese.** Top
  each squash half with the tomato sauce and cover with the mozzarella cheese.
  Return back to the oven and cover. Bake for 20 more minutes, then remove the
  cover and bake another 15 minutes until bubbly, browned and hot. Serve with more
  warmed sauce, if desired.

Nutrition Info