Spaghetti Squash Lasagna

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Spaghetti Squash Lasagna

Author: Riley Shaia

Ingredients

• 2 medium spaghetti squash
• 1 1/2 jars homemade or store bought marinara
• 3 cups cashews (soaked overnight)
• 2/3 cup nutritional yeast
• 1/2 cup + 2 Tbsp. lemon juice
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 1/3 cups water
• 2 tsp. salt
• Fresh basil for garnish

Instructions

1. Poke holes with a fork in the spaghetti squash and cook in the microwave for 2-3 minutes or until softened. Cut in hlaf using a very sharp then scoop seeds out and place cut side down on a lined baking sheet. Bake for 1 hour at 350 degrees then let cool.
2. Place the ingredients from cashewd to salt in a blender and combine until smooth.
3. Assemble lasagna by layering squash, then cashew sauce, then marinara twice finishing with the marinara and garnishing with fresh basil.
4. Place uncovered in a 350 degree oven for 30-45 minutes.

Notes:

• Planning is key. Don't forget to soak the cashews overnight but if you forget you can soak them in as little as two hours.
• I bake the spaghetti sqaush early in the morning so that when I'm ready to assemble the lasagna it is cool and ready to be used. Additionally, you can save time by cooking 6 medium spaghetti squash at once. Divide what you don't need for this recipe into gallon size ziplocs and freeze. You will have two additional portions of spaghetti squash ready when you decide to make this recipe again.