Spaghetti Squash Boats
These spaghetti squash boats are loaded with plant-based protein, and a hearty bolognese sauce and cheese make them taste like lasagna!
Servings: 4
Calories: 422kcal
Ingredients
- 2 small spaghetti squash
- 2 cans Diced Tomatoes
- 1/2 cup red lentils
- 1/2 cup hummus flavor of choice
- 1/4 cup nutritional yeast
- 1 tablespoon Italian seasoning
- Salt & pepper to taste
- 1/2 - 3/4 cup water
- 1 package shredded vegan cheese
Instructions
- Preheat the oven to 425ºF. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4". Roast squash for 20 minutes.
- While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just 1/2 cup of water and add more as needed. Bring the pot to boil, then reduce and simmer until thickened, about 10 - 15 minutes.
- Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.
- Place the squash back into the oven and turn the oven to broil. Broil for 2 - 3 minutes, watching carefully so the cheese doesn't burn.
- Remove and serve immediately!
Nutrition
Calories: 422kcal | Carbohydrates: 44g | Protein: 21g | Fat: 23g | Saturated Fat: 1g | Sodium: 990mg | Fiber: 15g | Sugar: 8g