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.
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
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.