OK, I did not know what to call this one, because for one, it looks nothing like lasagna. For two, I wanted to call it “cheesy” but it is vegan and there is no actual cheese in it! It also is not spaghetti, as there are no grains or flour used in this recipe of any kind! “Yet vegan veggie squash casserole” doesn’t quite do justice to the rich and savory and lasagna-esque quality this meal has! The combination of squashes makes it creamy and the spicy savory combination of seasonings are SO good!! Best of all, you can eat like half of this entire recipe without any guilt, because it is incredibly low in both carbs and fat! Mostly veggies and some tofu here for protein!
You could also make something similar with a heartier tomato base, or even use some ground meat/”meat” to give it a more traditional lasagna taste. However, I love the colors and textures of a lighter more squash colored dish 🙂
So without further ado, check it out and try it for yourself!
1 small spaghetti squash
1/2 pack firm organic sprouted tofu
2 cups pre-roasted butternut squash cut into cubes (spray with olive oil, some cinnamon/nutmeg, and roast for about an hour at 375 tossing midway)
1/2 tsp pepper
1/2 tsp nutmeg
Garlic 4 cloves
Bag fresh spinach
1 heirloom tomato
2tbs crushed red pepper flakes
1tbs dried parsley (or 3tbs fresh, basil would be good too)
1 slice tofutti American
(Shredded vegan cheese would be great)
I used a smallish spaghetti squash. Poke some holes in it with a sharp knife (carefully), put on a microwave safe plate and heat for 7 minutes. You could also roast it in the oven for like an hour at 375, but this saves so much time!
Cut in half carefully using oven mitts and set aside to cool enough to handle.
Then take your tofu and mash it. You could also blend/puree it, but it makes a nice “ricotta”-esque texture simply using a hand held potato masher. Then cut the skin off of around 3/4 cup of the butternut squash and add the pieces to the tofu mash. Mash them together. Add your pepper and nutmeg.
Then begin sautéing your onion in the coconut oil for about 5 minutes, add in the garlic for another minute. Then throw in your bag of spinach, and tomato (or tomatoes to your preference!), and any other veggies that spark your fancy. You could do mushrooms, kale, eggplant… Just put the harder veggies in the pan prior to softer ones to get them cooked evenly.
Then remove heat when just slightly tender, add the remainder of your roasted butternut squash, and stir in your oregano, red pepper, and parsley.
Next, scrape out the seeds and “gooey” middle of your spaghetti squash. It is kinda like the inside of a pumpkin, and be careful not to scrape too hard and remove the actual squash flesh. Just get the slimy stuff and seeds out. (seeds can be roasted or eaten as is, yum, they taste like pumpkin seeds!)
Once that is done, use a fork and scrape the flesh of the spaghetti squash in a vertical downward motion into a pan. I used an 8in pie tin, but any shape works. Scrape all those strands into the pan, then incorporate your tofu mash into the spaghetti squash. Once that is combined evenly, pour on your sautéed veggies and stir in well.
Top with fresh cilantro, and 1 slice tofutti cheese broken up into little pieces spread out evenly.
Bake in preheated oven at 375 for 20 min, then broil for 10 min to get your vegan cheese a bubblin!
Let cool and savor the flavors!