At this point, you’re probably thinking I have a thing for spaghetti squash.
If you think that, you are correct. How could you not love a vegetable that tastes like pasta? SQUASH PASTA!
I believe I’ve made my case.
After pairing spaghetti squash with basil pesto, I knew a lasagna-inspired dish with my favorite tofu ricotta would be amazing. Tofu ricotta + marinara sauce = flavor match made in heaven. It’s science.
In addition to being incredibly flavorful, this recipe is also simple, requiring just 10 ingredients. And it’s naturally gluten-free and vegan, so everyone can enjoy.
So what’s it taste like? Kind of amazing. It’s:
Despite being so hearty, it’s pretty light and healthy since the “pasta” is actually a vegetable. Plus, the tofu ricotta provides tons of protein, with 10 grams per serving! This would make the perfect weeknight meal to feed your family or to entertain a crowd. It would pair especially well with my Kumquat Kale Salad with Tahini Dressing or my Garlicky Kale Salad with Crispy Tandoori Chickpeas.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your photos always make our day. Cheers, friends!
Spaghetti Squash Lasagna Bake
- 2 large (~3-4 pounds each) spaghetti squash
- 3-4 Tbsp extra virgin olive oil (plus more for squash)
- ~1/2 tsp each sea salt + black pepper (to taste // plus more for squash)
- 2 lemons, juiced (2 lemons yield ~1/3 cup or 80 ml)
- 12 ounces extra-firm tofu (drained and pressed dry for 10 minutes)
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil (packed)
- 1 Tbsp dried oregano
- 1/4 cup vegan parmesan cheese (plus more for serving)
- Vegan parmesan cheese
- 25 ounces favorite marinara/red sauce
- Fresh basil, chopped (optional)
- Red pepper flakes (optional)
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
- Carefully halve your spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
- Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. It should appear pretty clean.
- Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside to cool slightly. Also reduce oven heat to 375 degrees F (190 C).
- Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
- Once fully baked and slightly cooled, use a fork to scoop out spaghetti squash into fine strings. Set aside.
- Lightly grease a 9×13-inch (or similar size // as original recipe is written // adjust size/number if altering batch size) baking dish and lay down 1/3 of the squash. Top with several spoonfuls of tofu ricotta, then pour on a layer of marinara sauce. Repeat until all ricotta filling and marinara is used up – about 3 layers. Make sure the top layer is sauce.
- Loosely cover the dish with foil and bake for 20 minutes at 375 degrees F (190 C). Then remove foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden brown. Cover with foil if the squash is browning too quickly.
- Let cool briefly, then serve with desired toppings (listed above). I prefer red pepper flakes and vegan parmesan cheese. Fresh basil adds a nice pop of color.
- Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven for 20-25 minutes or until completely warmed through.