Are you ready to indulge in a guilt-free, mouthwatering dish that will leave your taste buds dancing? Introducing Vegan Spaghetti Squash Lasagna Bowls—a delightful twist on traditional lasagna that’s not only healthy but also incredibly satisfying! This Italian-inspired recipe combines the rich flavors of marinara sauce, sautéed mushrooms, and creamy vegan ricotta, all nestled in the naturally sweet and tender strands of spaghetti squash. Whether you're vegan, vegetarian, or just looking to add more plant-based meals to your diet, this dish is sure to impress. Get ready to whip up a comforting, nourishing meal in just an hour that will have everyone asking for seconds!
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 1 cup spinach
- 1 cup mushrooms, sliced
- 1 cup vegan ricotta
- 1/4 cup nutritional yeast
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds using a spoon.
- Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash for 35-40 minutes until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash is roasting, sauté sliced mushrooms in a pan with a little olive oil until they release their moisture and become golden brown.
- In a mixing bowl, combine vegan ricotta, nutritional yeast, Italian seasoning, and chopped spinach. Mix thoroughly until well incorporated.
- Once the squash is cooked, use a fork to gently scrape the flesh, creating spaghetti-like strands directly in the squash halves.
- Layer the roasted squash with marinara sauce, sautéed mushrooms, and the vegan ricotta mixture.
- Return the filled squash halves to the oven and bake for an additional 10-15 minutes until heated through and slightly bubbling.
- Remove from oven, let cool for 5 minutes, and serve hot garnished with fresh basil or additional nutritional yeast if desired.
Tips
- Choose the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures you get the best texture and flavor.
- Roasting Technique: When roasting the squash, placing it cut-side down helps to caramelize the sugars, enhancing the flavor. Make sure to line your baking sheet with parchment paper for easy cleanup!
- Sautéing Mushrooms: Don’t rush the sautéing process. Allow the mushrooms to cook until golden brown to bring out their natural umami flavor, which adds depth to your dish.
- Customize Your Filling: Feel free to add other vegetables like bell peppers or zucchini to the ricotta mixture for extra nutrition and flavor. You can also experiment with different herbs and spices to suit your taste.
- Serving Suggestions: Garnish with fresh basil or a sprinkle of additional nutritional yeast for a burst of freshness and extra flavor. Pair with a simple side salad for a complete meal.
- Make Ahead: You can prepare the filling and roast the squash in advance. Just assemble and bake when you're ready to eat!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
