Thursday, September 29, 2016

Spaghetti Squash Lasagna Low Fat Vegan

We are able to purchase spaghetti squash for $1 at the farmers' market. We found a recipe for Spaghetti Squash Lasagna. The original recipe is from Eating Well. We have altered it to fit our needs and what we have on hand from our garden, refrigerator and pantry. and OMGosh is this good!!!

1 2.5 -3 pound spaghetti squash

1 bunch of broccoli, ~ 2 cups
4 cloves of garlic, minced
1 large tomato, diced, ~ 2 cups
1 poblano pepper, diced (any pepper could be used, we just have so many of these in the garden)
1 onion, diced
1 cup mushrooms of choice (we used shiitake), sliced

1/4 cup nutritional yeast
1 cup daiya mozzarella
1/4 cup pine nut based Parmesan style cheese
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper

Slice the spaghetti squash in half length-wise, placing in a pan cut side down. Add water covering an inch of the squash. Bake at 400 for ~ 45 minutes, until soft to the touch. Once done scrap the squash from the shells and place in a bowl with the vegetables. Save the shells for stuffing.

Water saute the mushrooms, onion, pepper, garlic, tomato, and broccoli, 3-5 minutes. Place in a bowl.

Mix in the nutritional yeast, 3/4 cup of the mozzarella, 2 TBS of the Parmesan, and the seasonings with the squash and vegetables.

Stuff the shells with the above mixture.Top with the remaining cheese.

Bake at 400 for ~10 minutes. Broil for 2 minutes to lightly brown the cheeses.

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