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Vegetarian Baked Spaghetti Squash 'Pasta'

A simple easy to make vegetarian baked spaghetti squash filled with layers of delicious 'pasta'
Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 1/4- 1/2 spaghetti squash for each person
  • 1 jar traditional red vegetarian pasta sauce (if not making own recipe)
  • 1 tub Ricotta Cheese (use vegan if preferred)
  • 3 oz Parmesan cheese- grated (use vegan if preferred)
  • 1/2 cup mozzarella (vegan if desired)
  • 1 cup fresh spinach
  • 3-4 cloves fresh garlic- minced- or more to taste
  • 1 medium onion- chopped
  • 6-8 oz mushrooms- sliced
  • 1 cup vegetarian crumbles if desired
  • 2 tsp Olive oil
  • Italian Seasoning to taste
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400.
    Cut each spaghetti squash in half and scoop out seeds. Place on a tray upside down with a little water added to the tray and bake in oven for about 30 minutes or until you can stick a fork into it.
  2. While the squash is baking- saute garlic, onion, mushrooms and seasonings in olive oil. Add faux crumbles & cook if desired, add ricotta and spinach and mix everything in with the spaghetti sauce and cook until heated through.
  3. Remove squash from oven when fully cooked. Fill spaghetti squash 'boats' with a generous filling of sauce/veggie/crumble mix and then top with grated parmesan cheese, mozzarella and seasonings.
  4. Place back into the oven and bake until the cheese melts. Enjoy!