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Food

Delicious Vegetarian Spaghetti Squash Bake

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Delicious Vegetarian Spaghetti Squash Bake
This dish is a satisfying “bowl-in-one” supper. It’s low in calories, high in fibre, and a valuable source of vitamin C, manganese, and B6—all helpful antioxidants. Bake squash ahead, following our helpful tips, for an easy weekday meal.

Ingredients

  • 2 medium spaghetti squash, each cut in half horizontally
  • 1 Tbsp (15 mL) extra-virgin olive oil, divided
  • 1 medium sweet onion, finely diced
  • 3 large garlic cloves, smashed and minced
  • 7 oz (198 g) pkg plain tempeh, crumbled
  • 2 large yellow or red bell peppers, seeded and finely diced
  • 8 in (20 cm) long unpeeled zucchini, finely diced
  • 1 Tbsp (15 mL) coconut aminos or nectar (see tip)
  • 1 tsp (5 mL) smoked paprika
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • Freshly ground black pepper, to taste
  • 3 cups (750 mL) lightly packed baby spinach leaves, chopped
  • 1/2 cup (125 mL) ricotta cheese
  • 3/4 cup (180 mL) shredded mozzarella, divided
  • 1/4 cup (60 mL) grated Parmesan

Nutrition

Per serving:

  • calories 366
  • protein 24g
  • fat 18g
    • saturated fat 7g
    • trans fat 0g
  • carbohydrates 32g
    • sugars 12g
    • fibre 5g
  • sodium 440mg

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