Spaghetti Squash Lasagna


For the love of all gluten-and-dairy-free foods, we have finally found a way to not only enjoy a comfort food staple stomach ache free, but managed to get in an extra serving (or three!) of veggies while we’re at it!


Between this “lasagna” recipe and my Autumn Kale Salad recipe, these are probably the two most requested recipes I have.


What I love most about this recipe is I can eat A TON and not feel bloated and gross ;)


And if you have never had tofu “ricotta,” girlllll get ready to be in dairy-free heaven.


Spaghetti Squash Lasagna

Makes 4 servings

Ingredients

1 large spaghetti squash

1 block of tofu

1/2 cup raw cashews, soaked overnight

Juice of 1/2 lemon

1/2 tsp. sea salt

4 tbsp. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 tbsp. water

2 tbsp. fresh parsley, chopped (or 1 tbsp. dried)

1-16oz jar marinara sauce

Extra chopped parsley for garnish


Directions

Cut spaghetti squash in half, lengthwise. Scoop out the seeds from center of the squash. Fill a steamer pan with a few inches of water and place each half of squash face down into the pan. Cover the pan and heat to medium heat; steam for 25 minutes, or until squash is soft enough to gently shred with a fork.


Once squash is shredded, place squash into a colander with a bowl beneath it to catch the extra liquid. Preheat oven to 400° F. While squash is draining, cut open the tofu package and drain the block from the liquid. Break tofu into large squares and place on a tea towel. Wrap the tofu tightly in the towel and squeeze over the sink to get as much excess liquid out of the tofu as you can.


Add tofu, soaked cashews, lemon juice, sea salt, nutritional yeast, garlic powder, onion powder, 1 tbsp. water, and fresh parsley to a food processor. Blend until a ricotta cheese-like texture begins to form. Grease a 9 inch by 9 inch baking dish.


Place one layer of spaghetti squash in the pan, evening out with a fork. Top with half of the marinara sauce, spreading the sauce evenly with a spatula. Add 4 large spoonfuls of tofu mixture to the dish, roughly mashing evenly with a fork to spread.


Repeat these steps to use up the remaining squash, sauce, and tofu mixture. Drizzle any excess sauce on top and bake for 30 minutes.

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