These easy spaghetti squash lasagna boats with vegan ricotta make a delicious, balanced meal with a beautiful presentation.
Ingredients
1 small spaghetti squash
1 teaspoon olive oil
4 cups kale, washed and destemmed
1 cup marinara sauce
1 cup cooked lentils
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ cup vegan cashew ricotta
½ cup of vegan cheese (optional)
Vegan Cashew Ricotta*
1 cup raw cashews, soaked for at least 1 hour
2 tablespoons lemon juice
2 tablespoons avocado or olive oil
½ teaspoon salt
Instructions
Preheat oven to 400 degrees.
Slice spaghetti squash in half and place face down on a greased baking sheet. Bake for 30 minutes.
While squash cooks, make the vegan ricotta by combining all ingredients in a food processor and pureeing until smooth, about 2 minutes.
Heat oil in a medium pan and saute kale until wilted, about 2-3 minutes.
Remove squash from the oven and use a fork to pull apart squash "noodles." Remove from boats and combine in a medium bowl with kale, marinara, lentils, and spices. Distribute between boats.
Stir in ¼ cup of ricotta into each boat.
Top boats with vegan cheese (optional).
Return to oven for 15 minutes.
Serve immediately.
Notes
*Homemade ricotta can be subbed for premade soft vegan cheese or ricotta.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/12/spaghetti-squash-lasagna-boats-with-vegan-ricotta.html