Just got back from Ohio this morning after a day of intensive interviews. I am honestly so excited to be able to reunite with my bed, my sister and especially some wholesome food/cooking. Interviews and flying isn’t always fun especially not when security checks makes you throw away a bottle of hair gel. THANK GOODNESS I was allowed to keep the 4 tubs of hummus I had packed in my luggage. Apparently my priorities are with food 😉

So apart from my craze with hummus, my most recent obsession is spaghetti squash. It is so versatile. We have been experimenting with making lasagna from spaghetti squash! And let me tell you this is probably my favorite thing at the moment!  Zoe and I got to enjoy this lovely meal of baked spaghetti squash lasagna the night before I had left for my interviews. It was perfect because we haven’t had much time to cook and it is super simple to make. You just roast the spaghetti squash, blitz the tofu ricotta in a blender and layer!First Layer: Spaghetti squash

Second Layer: Marinara Sauce

Third Layer: Dollops of Tofu Ricotta (aka cheese heaven.)We used a sugar free, low sodium, low fat brand for marinara sauce that we found at Smiths. It gives you so much more control over the seasoning and is also way better for you. The great thing about the tofu ricotta is that it is protein packed and adds great nutrients that balances this meal.

I’ve honestly been trying to focus on eating nutritiously, with a more whole foods plant based diet. I get it – it’s so hard to eat healthy and cheap as a poor college student. And with so much to do there never seems to be time to take care of yourself. Sometimes healthy eating; making a lifestyle change just requires you to take one step at at time. Small changes. And this spaghetti squash is the perfect place to begin that journey! One meal pan dish that everyone would love, I promise even your friends would never know 😉

Serve with almost anything you like making this a wonderful nutritious meal including spinach for extra greens, lentils, mushrooms. I especially love serving it with a large green salad; poached egg for greens for even some roasted veg.It was perfect because I knew I would have no stomachaches or diarrhea problems (lactose-intolerant problems) so I could eat this without any worries about getting sick on the plane.

Serve this up anyway you like: Spaghetti squash, grapes, strawberries and more tofu ricotta cheese on the side (I LOVE OUR tofu ricotta cheese so serving it on the side as a dip is awesome. It tastes great with raw veggies)

Spaghetti Squash Lasagna (GF + Vegan)

 

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Author: Unconventional Cooks

Serves: 3

Ingredients

• 1 large Spaghetti Squash
• 1.5 x Tofu Ricotta Recipe
• Your Favorite GF Marinara Sauce (we used low sodium, low sugar)
• Fresh Basil
• Black Pepper

Instructions

1. Preheat oven to 375F.
2. Cut Spaghetti Squash in half. Discard all the seeds. Sprinkle with salt and place cut side down on baking tray.
3. Roast for 30 mins or until tender.
4. Let it cool slightly before using a fork to scrap out all the strings. Place it all in a bowl.
5. Assembly:
6. In an 8x8 inch pan, layer half of your spaghetti squash.
7. Spoon over the marinara sauce.
8. Place dollops of your tofu ricotta over the sauce. (You can place as much or as little tofu ricotta as you want. It is up to personal preference on how much you like. We love a lot of "cheesy" flavor")
9. Repeat layer.
10. Bake in oven for 10 mins or until everything is steaming hot.
11. Sprinkle of basil, black pepper and remaining tofu ricotta on the side (if needed).

Nutrition Information

Serving size: 3 Calories: 209.5

3.5.3251

LOVE,

Zoe & Mia

This post is featured on Fiesta Friday