Stuffed Spaghetti Squash Lasagna Bowls

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Baby greens
  • 1 Spaghetti squash

• Condiments

  • 1 cup Marinara sauce

• Dairy

  • 1 Hemp parmesan
  • 1 Ricotta cheese, vegan
  • 1/2 cup Ricotta cheese* (i used kite hill, vegan

Found on eatingbirdfood.com

Description

Ingredients

• 1 spaghetti squash
• 1 cup marinara sauce
• ½ cup vegan ricotta cheese* (I used Kite Hill)
• ½ cup baby greens (spinach or arugula work great)
• crumbled vegan ricotta cheese, for topping
• hemp parmesan, for topping

Directions

• Heat oven to 350°. 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.
• Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
• Increase oven to temperature to broil.
• 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.
• Remove from oven, sprinkle with a little hemp parmesan and enjoy!

Nutrition