This Italian Stuffed Spaghetti Squash recipe with vegan ricotta and fresh marinara sauce is total healthy comfort food. With only 30 minutes of hands-on time and 50 minutes total time, these squash bowls are perfect for your next holiday gathering or to add into your weekly dinner rotation!
AMAZING ITALIAN STUFFED SPAGHETTI SQUASH
✔ 50 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Oil Free ✔ Serves 2 to 4
INGREDIENTS
• 1 large Spaghetti squash, halved and seeds removed
• 1 head garlic, top sliced off about a 1/4 inch
Sauce:
• 14 ounces fresh tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seed
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup sun dried tomatoes, not in oil
• 1/4 cup fresh basil for serving
Ricotta:
• 1 cup almonds, soaked and drained
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon or more salt
• 1/2 cup to 3/4 cup water
1. Preheat the oven to 400 F. And line a baking sheet with parchment paper. Cut the spaghetti squash in half and remove the seeds. and place face down on the baking sheet. Slice the top off of the garlic about a quarter of the way down to expose all of the individual garlic cloves, then place cut side down on the baking sheet along with the squash. Roast for 30 to 40 minutes until the squash is tender. Remove from the oven and let cool.
2. In the meantime, make the sauce and ricotta. To make the sauce, add all sauce ingredients to a high speed blender and pulse until your desired consistency is achieved then set aside. I left in some chunks. Clean out the blender pitcher and add all the Ricotta ingredients to the high speed blender and blend until smooth, set aside.
3. When squash is cooked, remove from the oven. Once slightly cool, squeeze or peel out all the garlic from the head and roughly tear or cut and divide it equally between both squash halves. Then divide the sauce between both squash halves and place back into the oven for 10 to 15 minutes more.
4. Remove from the oven and let cool for 5 to 10 minutes. Top with a few dollops of Ricotta, fresh basil, and salt and pepper to taste.
NOTE: This is a “lazy man’s” lasagne. You get all the flavor and deliciousness without the hassle of making a full lasagne.
Watch the video version here:
🌱 For more delicious, weight loss friendly recipes check out my cookbooks.
🌱 Work with me 1:1, I'd love to help you change your relationship with food, and reach your weight loss and wellness goals.
