Stuffed Spaghetti Squash Lasagna Bowls
Easy and healthy spaghetti squash lasagna bowls made with vegan ricotta and topped with hemp parmesan.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 spaghetti squash
- 1 cup marinara sauce
- 1/2 cup vegan ricotta cheese* (I used Kite Hill)
- 1/2 cup baby greens (spinach or arugula work great)
- crumbled vegan ricotta cheese (for topping)
- hemp parmesan (for topping)
Instructions
- 1
Heat oven to 350°F. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a little olive oil, salt and pepper. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash. Let stand for 10 minutes, scrape the inside of the squash with a fork to remove the spaghetti-like strands.
- 2
Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
- 3
Increase oven to temperature to broil.
- 4
Spoon spaghetti squash mixture into the bottom of each squash half. Top with a little crumbed ricotta cheese and broil for about 5-7 minutes or until ricotta gets a little golden.
- 5
Remove from oven, sprinkle with a little hemp parmesan and enjoy!