Best Mollys Vegetarian Spaghetti Squash Recipes

SPAGHETTI SQUASH LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
• Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
• Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
• Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

MOLLY'S VEGETARIAN SPAGHETTI SQUASH

Steps:

• Place each squash half in a microwave-safe bowl. Fill bowls with water and cover with plastic wrap.
• Heat each bowl separately in the microwave on high for 10-12 minutes.
• Meanwhile, heat a large skillet over medium heat; add ground beef substitute and sprinkle with Cajun seasoning. Cook until crumbly and beginning to brown, 5 to 7 minutes. Add pasta sauce and reduce heat to low.
• Remove flesh from the spaghetti squash with a fork and add strands to the pasta sauce mixture. Place cheese slices on top to melt. Serve immediately.

EASY SPAGHETTI SQUASH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
• Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.