Spaghetti Squash Lasagna Cups – This is an awesome plant-based meatless Monday option…pretty easy recipe that looks great!
2 small spaghetti squash
1 cup tomato sauce
1 cup of shredded Daiya Mozzarella style vegan cheese divided
1/2 cup vegan cream cheese
1 medium shallot diced
Add 1 cup diced mushrooms (or replace with chopped baby spinach)
1 tsp olive oil
basil, oregano, salt and pepper to taste
Spaghetti Squash
Preheat the oven to 375
Wash the outsides of the squash well
Cut both squashes lengthwise in half
Scoop out the seeds using a serving spoon
Place the halves open side up on a baking sheet
sprinkle with salt and pepper
use a small basting brush or the back of a spoon and gently spread some of the olive oil around the edges
Flip the halves so they are now facing down
Bake for 30-35 minutes depending on the size of the squash
Allow squash to cool at least 10 minutes
Lasagna Filling
In the meantime prepare your vegetables
Mix the vegan cream cheese, sauce, 1/2 cup of Daiya cheese, onion and mushrooms in a bowl until smooth
Putting it together
Turn squash to face up
Using a fork gently pull up some of the spaghetti strands, but leave it in the skin
Equally divide the filling into each half and pat down gently
Add the basil and oregano to taste
Equally divide the remaining Daiya over the halves and top with some cracked pepper
Place back in the oven at 350 for 15 minutes and enjoy straight from natures squash bowl
~ Plant Trainers
