4.27 30 Published Nov 09, 2016, Updated May 14, 2021 They’re just so fun — you can impress guests with the presentation and there’s less clean up. What’s not to love?
Speaking of love, the spaghetti squash bowl meal I’m sharing today has quickly become a household favorite. When coming up with the recipe I was quite certain that I would like it, but I wan’t so sure about Isaac, especially since I was using vegan ricotta cheese. Well apparently there was no reason to question it because the night I made this recipe for dinner Isaac couldn’t stop talking about how much he liked it. I call that a win!
Cheesy noodle-filled lasagna made healthy, vegan and gluten-free?!?! It seems impossible, right? It’s actually not as hard as it seems. The noodle part is super easy — simply bake a spaghetti squash and fork the noodles out. The cheesy part takes a little out-of-the-box thinking, but not by much. I used Kite Hill’s almond milk ricotta and this hemp parmesan. These two vegan cheeses combined give the spaghetti squash lasagna boats such a rich, cheesy flavor. Sooooo good!
If you can’t find Kite Hill or another vegan ricotta in stores there are homemade vegan ricotta recipes online. I haven’t tried it, but this cashew ricotta looks like it might work well.
The best part about this meal (besides all the cheesy goodness) is the speedy cook time. If you roast your spaghetti squash in advance, you can throw these spaghetti squash lasagna bowls together in like 20 minutes. Hello, quick and easy weeknight meal! And if you’re like me and enjoy cold pasta, you will love this dish leftover straight from the fridge. Cold pasta FTW!
