Here is a crowd-pleasing dinner that is whole food plant-based, and oil free. This delicious vegan spaghetti squash bake is made with a layer of pressed spaghetti squash, a layer of tofu ricotta, and a simple tomato sauce.
Spaghetti squash is one peculiar vegetable. It almost seems too good to be true. When you cook a spaghetti squash and take a fork to it, the squash comes apart like noodles. Rejoice, now we can incorporate even more vegetables into our diets.
If you’ve tried to make spaghetti squash before you may have noticed that the end result was watery. This seems to happen with spaghetti squash. In this recipe, you will squeeze the extra water out with a paper towel before we add the other layers.
This recipe is completely oil free. You will need to be able to sauté without oil in order to make it as yummy and healthy as you can. If you haven’t mastered this skill yet you may want to read How to Sauté Without Oil.
I love eating food as close to nature as possible and that is why spaghetti squash is my favorite choice. Choosing a vegetable over a processed pasta will make your body happy and it provides way more natural nutrition than the average spaghetti noodle. Spaghetti squash provides niacin, vitamin B6, vitamin C, Potassium, Manganese, and Fiber. The tofu is packed with plant protein as well as calcium, iron, magnesium, and more. The tomatoes provide vitamins C, K, A, B6, E, and many more nutrients. This is a spaghetti dinner you can feel great about!
If you liked this recipe let me know in the comments below. For More tasty vegan ideas, head over to the Recipes page. For more tips and advice, including How to Sauté Without Oil, check out the Articles page. I hope you enjoy this recipe.
Layers of spaghetti squash, tofu ricotta, and tomato sauce baked and topped with vegan parmesan.
- 1 12 oz package tofu
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 tbsp nutritional yeast
- 2 tbsp basil chopped
- 1 26 oz can diced tomatoes
- 4 cloves garlic minced
- 1 tsp oregano
- 1 tbsp basil
- 1 small spaghetti squash
- 1/4 cup vegan parmesan cheese*
Preheat oven to 350°. Cut spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a parchment paper lined baking sheet. Bake in heated oven for 45 minutes.
While the squash cooks, make the tomato sauce. Warm a skillet over medium heat. Add minced garlic and let cook 2 minutes (adding water if necessary to prevent sticking). Add the rest of the sauce ingredients, stir together, and simmer 20 minutes. Season with salt and pepper if desired.
Make the tofu ricotta by adding the tofu to a large bowl and mashing with a fork. Stir in the rest of the ricotta ingredients.
Turn over the cooked spaghetti squash and use a fork to scrape out the interior flesh. Place in the bottom of an 8x8 pan. Use paper towel to press any excess water out of the spaghetti squash. Next add a layer of the tofu ricotta, and then top with the tomato sauce.
Bake at 350° for 20 minutes. Sprinkle vegan parmesan cheese over the top and serve.
*This is my favorite vegan parmesan cheese recipe.