10/29/2020
Who says Halloween treats need to be sweet? This dish has fall vibes and is nourishing and has comfort food written all over it. Definitely a crowd pleaser for Thanksgiving dinner. I make it vegan but feel free to sub the vegan ricotta for real🧀
Vegan spaghetti squash lasagna 🎃
First, to cook your spaghetti squash🍝
🍁 Preheat oven to 400
🍁 Cut off the ends of the spaghetti squash then stand it upright on a STABLE surface and slice from top to bottom into halves
🍁Scoop out seeds and drizzle both sides with olive oil, salt, and pepper
🍁Bake for 40-60 minutes until sides are golden and the inside is soft.
🍁Use fork to poke and scrape up spaghetti squash
Now, onto the filling! 🙌🏽
Drop oven temp to 375 🔥
🍁Drain out and use paper towels to soak up moisture of one container of extra firm tofu and put into blender
🍁Add about a 1/2 cup to a cup of cashews. The more the creamier. You can soak for an hour or so for easier blending - I really play all of this by ear from here on out 😆
🍁Add olive oil, (~3-5 tbsp) lemon juice (~1/3 cup), salt, pepper, nutritional yeast (~3 tbsp), garlic powder, basil (fresh or dried), and whatever other seasonings you love.
🍁Blend making sure to add enough liquid to be able to blend, but keep the mix to a thick/ricotta-like consistency. You’ll likely need to mix and scrape down the sides a lot
🍁Lightly grease a 9x13 baking dish or something similar and lay down about 1/3 of squash
🍁Top with spoonfuls of ricotta mixture and add a layer of ricotta. Repeat for another 1-2 layers
🍁Loosely cover with foil and bake for 20 min at 375
🍁Remove foil and bake until 10-15 min until top is a yummy golden brown
🍁Add any other toppings such as fresh basil, vegan or not Parmesan, red pepper flakes, etc.
🍁Eat it to you soul’s content 😋
