Vegan Spaghetti Squash Lasagna Bowls

Layered with a hearty lentil filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!

Prep Time30

Cook Time45

Total Time1 15

Course: dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 478kcal

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Cut the stem off of each squash then slice down the center. Using a spoon, scrape out the seeds and any loose strands of flesh. Place each squash half face down on the baking sheet. Bake for about 45 minutes, until squash is pliable when squeezed with an oven mitt. Time may vary depending on the size of your squash.
Meanwhile, prepare the filling. In a large pot or skillet, warm 2 tablespoons extra virgin olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the chopped mushrooms, and minced garlic then continue to cook for 5 minutes, or until mushrooms start to release their liquid.
To the pot, pour in the diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon salt & pepper. Stir to combine. Bring to a low boil then reduce to a simmer. Add the spinach (or kale), cover and allow to steam for a few minutes, until greens are wilted.
Once the squash is cooked, flip each one over so that the flesh is facing up. Using a fork, scrape the insides to loosen the squash strands. Scoop ¼ of the mushroom lentil filling into each half of squash. Top with cashew ricotta and parmesan. Serve warm, and enjoy!

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. They do not include shredded parmesan.