Lasagna Stuffed Spaghetti Squash

Why You'll Love This Recipe:

- It's the perfect comfort meal!  - It's a tasty dinner yet gluten-free, low carb, keto-friendly and vegan. - It's a great dinner the whole family will love.

Ingredients You'll Need:

Step One

Cut the spaghetti squash in half. Scoop and the seed and stringy membrane. Brush with olive oil. Flip open-face down on a baking sheet and bake for 30-35 minutes.

Step Two

Cook vegan beef until it is browned on all sides. Add tomato sauce and spices. Simmer for 10 minutes.

Step Three

Once the squash is tender, remove it from the oven and gently pull apart the squash with a fork. Add it to the meat sauce and stir to combine.

Step Four

Combine the vegan ricotta, vegan mozzarella, and Italian parsley. Transfer it to the bottom of your cooked squash, packing it down evenly. Top the squash bowl with your meat sauce.

Step Five

Top with additional vegan mozzarella and return to the oven for 15 minutes, until the filling is heated all the way through.

Recipe Tips and Tricks:

- This recipe is highly versatile. You can use your favorite vegan ground beef and cheese or make your own at home.  - Typically vegan cheese doesn't melt very well. Gently cook the remaining mozzarella cheese with 1-2 tablespoons of non-dairy milk in a small saucepot over medium-low heat stirring frequently until the cheese is melty and gooey.

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