Spaghetti Squash Lasagna

  • 1 spaghetti squash
  • 1 cup marinara sauce
  • ½ cup ricotta cheese replacement  
  • ½ cup baby greens (spinach or arugula work great)
  • crumbled vegan ricotta cheese, for topping
  • vegan parmesan, for topping
  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, manicotti replacement  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 manicooti replacement and broil for about 5-7 minutes or until ricotta gets a little golden.
  5. Remove from oven, sprinkle with a little parmesan and enjoy!