Meatless Ground Beef: In a medium sauté pan add 2 tbsp Bowl & Basket Avocado Oil with onion and garlic and cook on low heat for 2 mins. Add meatless ground beef, 1 tsp pink Himalayan sea salt and all the dried/powder seasonings and cook on medium heat til cooked through and resembles cooked ground beef. Set aside.
Squash: Put the whole squash in the microwave for 10 minutes to allow easier cutting. Once your squash is done in the microwave, cut in half, remove seeds, put on cookie sheet and drizzle with Bowl & Basket Avocado Oil. Bake in the oven at 350 for 40 - 45 mins or until done. Remove and cool for 10 - 15 mins then scrap out the squash and set aside.
Vegan Ricotta: Combine in a blender and blend tofu, oat milk and ½ tsp pink Himalayan sea salt. Set aside.
In a vegan buttered pie dish, put 2 to 2½ cups of spaghetti squash (depending on pie dish size) Next pour over the vegan ricotta. Then layer on the meatless ground beef, then a layer of Bowl & Basket Spinach and last, pour over the spaghetti sauce. Topping with dairy free cheese is optional.
Bake at 350 for 35 mins. Serves 6.
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Directions
Meatless Ground Beef: In a medium sauté pan add 2 tbsp Bowl & Basket Avocado Oil with onion and garlic and cook on low heat for 2 mins. Add meatless ground beef, 1 tsp pink Himalayan sea salt and all the dried/powder seasonings and cook on medium heat til cooked through and resembles cooked ground beef. Set aside.
Squash: Put the whole squash in the microwave for 10 minutes to allow easier cutting. Once your squash is done in the microwave, cut in half, remove seeds, put on cookie sheet and drizzle with Bowl & Basket Avocado Oil. Bake in the oven at 350 for 40 - 45 mins or until done. Remove and cool for 10 - 15 mins then scrap out the squash and set aside.
Vegan Ricotta: Combine in a blender and blend tofu, oat milk and ½ tsp pink Himalayan sea salt. Set aside.
In a vegan buttered pie dish, put 2 to 2½ cups of spaghetti squash (depending on pie dish size) Next pour over the vegan ricotta. Then layer on the meatless ground beef, then a layer of Bowl & Basket Spinach and last, pour over the spaghetti sauce. Topping with dairy free cheese is optional.
Bake at 350 for 35 mins. Serves 6.