Spaghetti Squash "Lasagna"

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I love spaghetti squash, and Ive been eating bowls of it entirely on its own. But I realize there are times when I must also eat like a civilized adult person, so I decided to make a casserole. As I added ingredients that I fancied, it turned into a noodle-less lasagna dish. I ended up with one to eat and one to freeze, as well as two small bowls left over with just the meatless mixes

I will use the small bowls of filling for lunches this week, along with some of the leftover salsa and some roasted root veggies. Fresh veggies are getting expensive this time of year, and its getting colder out, so lunches are switching to warm foods and cheaper root veggie dishes. Im thinking of creating an everything tofu Buddha bowl with vegan queso sauce- its an experiment based on what Im kind of craving, melded with what I have available to use. Ill post it if it turns out the way Im hoping. In the meantime, here is my lasagna dish:

Spaghetti Squash Lasagna

(Makes two 11 by 14 lasagnas 6 large servings per pan- 12 total)ingred1

Ingredients for the not cream cheese sauce:

  • 396 grams medium firm tofu, pressed
  • 396 grams firm tofu, pressed
  • 3 tbsp lemon juice
  • 3 Tbsp white wine vinegar
  • 2 Tbsp nutritional yeast
  • 4 tbsp chives
  • 1/4 cup raw soaked cashews (optional)
  • 4 tablespoon sour cream and onion seasoning (optional, but recommended- it was yummy!)

Ingredients for the meatless sauce:

  • 2 Tbsp olive oil
  • 2 diced onions
  • 1 can sliced mushrooms
  • 2 cups dry unflavored TVP (or you can use the moist veggie ground meat)
  • 1 can (about 3 cups) diced tomatoes, no salt added
  • 1 cup salsa
  • 1 small tin tomato paste
  • 3 Tbsp mushroom powder
  • 3 Tbsp vegetarian no beef base (or marmite/tamari/etc)
  • 0.50 cup dehydrated soup vegetables
  • 1 can kidney beans
  • 1 can green beans
  • salt and pepper to taste

Other ingredients:

  • 2 medium spaghetti squash
  • 0.25 cup vegan shredded cheese (optional- for topping only)
Method:vegan cheese
Start with the not cream cheese, since it might need some time to set up a bit.
*Make sure the tofu you use is pressed very well- the more liquid you remove, the thicker the cheese will be. Frozen and thawed tofu works best with this recipe, since you can squeeze out more liquid.
In a blender, mix the tofu with all the other ingredients until smooth. Mine was between a cream cheese and sour cream consistency. Set in fridge to finish setting up while you cook the other layers.
squash Halve the squash and scoop out the seeds (you can bake and eat these as a snack). Put the squash halves on a baking sheet, add some water, and place in pre-heated 350 F degree oven. Let bake until the squash is easy to separate from the shell.
onions While the squash is baking, fry the onion at medium heat in olive oil until starting to caramelize.
Add the mushrooms to slightly brown with the onion.

Then add in the dried TVP granules and let them take up the liquids and flavour from the oil/mushroom/mix- just a few minutes.

Add the liquids (diced tomatoes, tomato paste) and the seasonings (mushroom powder, soup vegetables, bouillon base/beef flavourings). Stir to moisten all and deglaze the pan.

Add in the beans and green beans and stir all together.

Let simmer until the dehydrated veggies have rehydrated, the TVP is soft and flavourful, and most of the liquid has simmered away. (You could add water or stock if it is too dry originally, but I didnt have to add any liquid).
Now assemble (once the squash is cooked and cool enough to handle):
spread a small layer of the not cheese sauce on the bottom of each pan.
scrape the spaghetti strands out of the halves. If you make two lasagnas like I did, the 4 halves make for easy pre-portioned layers. Spread one half of the spaghetti in the pans.
-Next layer is the meatless sauce.
final layer
repeat again- notcheese, spaghetti squash, meatless sauce.
-I had a little notcheese sauce left over that I drizzled on the top, and I sprinkled a little vegan cheese over the top as well for garnish.
Since this is all pre-cooked, it just needs heating through in the oven before serving. It turned out quite yum!
With no noodles, it is pretty keto-friendly, but subbing in more fats would make it fit your keto macros.
Nutrition Facts
Amount Per Serving
% Daily Value *
Total Fat9g 14%
Saturated Fat1g 6%
Monounsaturated Fat0g
Polyunsaturated Fat0g
Trans Fat0g
Cholesterol0mg 0%
Sodium823mg 34%
Potassium731mg 21%
Total Carbohydrate41g 14%
Dietary Fiber10g 41%
Protein21g 41%
Vitamin A 20%
Vitamin C 20%
Calcium 53%
Iron 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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