Baked Cheesy Spaghetti Squash Casserole
Ingredients
1 large spaghetti squash,
Olive oil,
1-2 teaspoons Italian seasoning,
1 cup sweet onion, small dice,
2 large handfuls of baby arugula,
1 cup crumbled vegan feta (
“Violife”),
1 cup shredded vegan mozzarella
(“Violife”), divided (½ for topping),
1/2 cup vegan ricotta cheese
("Tofutti Better Ricotta"),
1 teaspoon garlic powder, Salt and pepper
Procedure
- Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Coat the inside with 2 teaspoons olive oil, Italian seasoning and salt and pepper. Bake cut side up for 45-50 minutes.
- In a small bowl, mix together 1 cup feta, and ½ cup of mozzarella. Set aside.
- In a skillet over low heat, add 2 teaspoons olive oil and saute onion until lightly browned and caramelized. Remove onions from pan and set aside.
- Add another teaspoon of olive oil to the same pan and saute baby arugula until slightly wilted.
- When squash is cooked and cool enough to handle, use a fork to scrape the strands out of each half. Add the strands and onions back to the skillet with the arugula and stir to combine. Mix in the 2 teaspoons of Italian seasoning and garlic powder. Remove from heat and fold in the cheese mixture. Season to taste with salt and pepper.
- Transfer the mixture from the skillet into a lightly greased baking dish. Fold in enough of the ricotta cheese mixture to create a moist but not too liquidy consistency. Spread evenly. Top with the remaining ½ cup of mozzarella. Bake for about 30 minutes in the oven at 350 degrees until bubbling and slightly browned on top. Serve warm.
