Vegan Spaghetti Squash Lasagna Boats
I have managed to make a Vegan Lasagna Dish that is low glycemic, high in protein, soy free, and delicious!!! This can be made in less than 45 minutes!
Makes 3 servings...1 will be without boat, so impovise:)
-1 large spaghetti squash
-3-4 cups low sugar tomato/pasta sauce
-1/2 cup vegan mozzarella cheese (follow your heart or so delicious are good)
-1 bag of Beyond Meat Beefy Crumbles (freezer section)
-1/4 recipe of Cashew Ricotta Cheese
-Soak cashews in water during the day or right before you begin.
-Microwave Squash for 2 minutes, remove and cut vertically and remove seeds.
-Cook on 375 for 15-20 minutes, until al dente. Remove from oven.
-While squash is cooking, make the cashew ricotta and set aside in refrigerator until later.
-Next, Warm up sauce in a pan and brown the beefy crumbles in a seperate pan. Once browned, pour crumbles into sauce and let simmer for a few minutes.
-Remove squash from oven and scrape out majority of squash into sauce...or do in seperate pan and add to your liking.
-Add a layer of the mixture to the boat/shell, then a layer of cashew ricotta, then another layer of the mixture, and top with vegan mozzarella.
-Place back into oven and cook for 10-15 minutes on 375-400 degrees, long enough to melt the cheese. Broil for the last minute if desired. Enjoy!