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5 from 1 vote

Spaghetti Squash Lasagna Casserole

Serves 6-8
Author: Brittany Williams https://instantloss.com

Ingredients

  • 1 small to medium spaghetti squash
  • 3 tablespoons extra virgin olive oil, grass fed butter, or ghee
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 lemons, juiced
  • 10 ounces firm tofu, drained and pressed dry for 15 minutes
  • 5 tablespoons unfortified nutrtional yeast
  • 1/2 cup packed fresh basil
  • 1 tablespoon dried oregano
  • 1/4 cup freashly grated parmesan cheese
  • 1 16 ounce jar of your favorite marinara sauce, we like Otamot spicy organic, or Sonoma gourmet roasted garlic pasta sauce
  • 3 pieces of kale, destemmed and chopped

Instructions

  • Preheat the oven to 375 °F
  • Pour 1 cup of water into the bottom of your electric pressure cooker and place the trivet inside with the whole spaghetti squash on top.
  • Cook under pressure for 15 minutes with a quick pressure release.
  • While the squash cooks, add the olive oil, salt, pepper, lemon juice, tofu, nutritional yeast, basil, oregeno, and parmesan cheese to high powered blender and blend until it reaches a ricotta-like consistency, or smooth, if preferred.
  • Remove the squash, cut in 1/2 and remove the seeds, stem, and shell. Shred with a fork.
  • Grease a 17X10 or 9X13 dish lightly with extra virgin olive oil. Layer 1/2 of the spaghetti squash on the bottom of the dish, layer 1/2 of the ricotta mixture over top and smooth with a spoon. Add 1/2 of the marinara and smooth flat, sprinkle with 1/2 of the kale. Repeat 1 more time ending with the kale.
  • Cover the pan with foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes. Let cool for 10 minutes before serving.