Spaghetti Squash "Lasagna"

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 filling.

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)

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:

Method:

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.

While the squash is baking, fry the onion at medium heat in olive oil until starting to caramelize.

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 in the beans and green beans and stir all together.