Spaghetti Squash Lasagna

December 14, 2018


 Squashhhhhh Seasonnnnnn Y'alllll..Who else gets too excited when Fall hits and the Butternuts and Acorns and SPAGHETTI squashes start poppin up in the stores and markets?! I feel like Fall is when cooking and baking season officially begins. Of course it carries out till the end of the year..but I don't know theres just something about cooking in the Fall! So many fun festive flavors and so much seasonal produce to play with. Squashes are for sure one of my favorite foods to eat. So comforting and warming while still be highly nutritious. I used to be so scared of cooking spaghetti squash for some reason though, I thought it would take forever to cook and never wanted to wait that long to eat (haha ya hear me right?). I was also intimated by figuring out how to even cut into the thing..? Let me tell you, it's actually probably one of the easiest squashes..actually it's one of the easiest vegetables, to cook. Spaghetti Squash doesn't need to be peeled prior cooking, the outer layer gets soft once you roast it, and you're only going to eat the inside anyway! So, this actually creates the perfect "handle" to hold the whole squash in your hand, when you scrape out the insides. The inside of this squash is a gift from the Earth to us..perfectly healthy and nutrient packed, spaghetti noodles! Yep, you heard that right! Mother natures pasta! You can of course use this veggie in so many different dishes too, you can even eat it plain! It naturally has a really buttery flavor to it too! I got the idea to do a Spaghetti Squash Lasagna from a fellow foodie friend who had made one herself before and said it was amazing. I had to give this a try, a VEGAN try of course. I made my own "ricotta" cheese out of tofu to skip the dairy. It was delicious if I do say so myself, and I do. For the sauce I used store bought. You can of course make your own and this whole dish will be made from scratch. When buying store bought sauce (hey i'm lazy too sometimes) I look for low sodium, and no added sugar. You can typically find clean pasta sauces at any health food store. That being said this recipe can come together and hit the table in a total of 45 minutes, which isn't bad for how delicious it is. Not to mention we got two nights of dinner out of it too! The second night we paired it with some FieldRoast Veggie Sausages, and WOW that was quite a meal you guys! Okay okay on to the recipe now! And let me know @theveganferri if you make this or make an inspired dish xoxo







1 large Spaghetti Squash

1 jar of your favorite Pasta Sauce

1/2 bunch of Dino Kale (chopped)

1 block firm Tofu

1/4 cup Nutritional Yeast

1 tbsp minced Garlic

2 tsp dried Oregano

2 tsp Apple Cider Vinegar

1/2 tsp Salt














1. Preheat oven to 375

2. While oven is preheated prepare your Squash for roasting-

(first cut off the top and bottom of squash, this will give you a flat platform to stand your squash "up" so you can now cut the squash down the middle, giving you two halves to roast. Using a metal spoon, or ice cream scoop, scoop out all seeds in the middles of the squash. Optional brush both halve with a little olive oil for roasting.)

3. Roast Squash in the preheated oven for 30 to 40 minutes

4. While the Squash is roasting, prepare your "Ricotta", do this by adding all the remaining ingredients (not including the pasta sauce) to a high speed blender, and blending until almost smooth (almost because a littttttle chunky gives it more of a ricotta feel)

5. Once Squash is done, remove from oven and let cool

6. Once cooled, use a large fork to scrape out all of the spaghetti like noodles (I suggest wearing an oven mit while doing this)

7. Now that all ingredients should be prepared you can now begin to layer your lasagna

8. In a large baking pan begin layering, Sauce, noodles, kale, sauce, cheese, noodles, kale, sauce, cheese! 

9. Once all is assembled, put the dish back in the oven for an additional 15 minutes

10. Remove from oven, let cool, and serve! 


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