Ingredients

The following ingredients have 2 Servings
  • 1 spaghetti squash
  • 1 cup marinara sauce
  • 1/2 cup vegan ricotta cheese* (I used Kite Hill)
  • 1/2 cup baby greens (spinach or arugula work great)
  • crumbled vegan ricotta cheese (for topping)
  • hemp parmesan (for topping)

Instruction

  • Heat oven to 350°F. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a little olive oil, salt and pepper. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash. Let stand for 10 minutes, scrape the inside of the squash with a fork to remove the spaghetti-like strands.
  • Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
  • Increase oven to temperature to broil.
  • Spoon spaghetti squash mixture into the bottom of each squash half. Top with a little crumbed ricotta cheese and broil for about 5-7 minutes or until ricotta gets a little golden.
  • Remove from oven, sprinkle with a little hemp parmesan and enjoy!