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Stuffed Spaghetti Squash Lasagna Bowls

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 1x

Description

Easy and healthy spaghetti squash lasagna bowls made with vegan ricotta and topped with hemp parmesan.


Scale

Ingredients

  • 1 spaghetti squash
  • 1 cup marinara sauce
  • 1/2 cup vegan ricotta cheese* (I used Kite Hill)
  • 1/2 cup baby greens (spinach or arugula work great)
  • crumbled vegan ricotta cheese, for topping
  • hemp parmesan, for topping

Instructions

  1. 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.
  2. Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
  3. Increase oven to temperature to broil.
  4. 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.
  5. Remove from oven, sprinkle with a little hemp parmesan and enjoy!


Notes

*If you’re not vegan, regular ricotta cheese will work too.


Nutrition

  • Serving Size: 1/2 squash w/o hemp parm
  • Calories: 318
  • Sugar: 6g
  • Fat: 20g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 12g
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