Daiya to try it

Twice Baked Lasagna Stuffed Spaghetti Squash

Photo and text by LISA KELLY, ecoRI.org

Every time I enjoy some spaghetti squash, I forget that I’m eating a vegetable and not some gluten-filled pasta. This stuff is deliciously deceptive.

This meal took almost no time to throw together. I had already made a sauce, so there was no prep there. You can use your own homemade or a store-bought version, along with some fresh basil and Daiya and call it a day. 

I really try to limit my Daiya intake these days, but there’s no denying it’s delicious — especially when it comes to vegan Italian meals.

Editor’s Note: Click here for an explanation of what “Daiya” is and click here for a place to get it. Surprisingly, our local Stop & Shops carry it. Or substitute mozzarella.

Twice Baked Lasagna Stuffed Spaghetti Squash

1 spaghetti squash, halved lengthwise and deseeded
2 cups homemade or store-bought tomato sauce (mine was leftover from my summer batch; basically, lots of chopped tomatoes, tomato paste, oregano, basil, parsley, garlic, red wine, onions, shallots, salt and pepper. I reheated mine and then added kale.)
1 cup shredded Daiya cheese, divided (I used the Jack-style version)
Half cup fresh chopped basil, divided
2 tbsp nutritional yeast
Olive oil, sea salt and black pepper for roasting

Preheat oven to 400 degrees.

Coat inside of squash with olive oil and sprinkle with salt and black pepper. Place face down on a baking sheet lined with parchment paper and roast at 400 degrees for 45 minutes.

Remove from oven, scrape inside of squash until “spaghetti” strands form. Top each squash side with 1 cup of sauce, half of the basil, half of the Daiya and half the nutritional yeast. Lower temp to 350 degrees, and place squash face up, bake on the baking sheet. Bake at 350 degrees for 20 minutes. If desired, broil for a few minutes to let the topping brown, and then serve.

Lisa Kelly is the founder and personal chef at The Vegan Pact.