Deconstructed Spaghetti Squash Lasagna (Vegan)Print Recipe
- 1 large spaghetti squash ( 800g)
- 2 tbsp olive oil
- 2 tbsp Mihoko Oat Butter
- 12 grape tomatoes, halved
- 200 g Maitake Mushroom
- 1/4 cup roughly chopped parsley
- 3/4 cup raw macadamia nuts
- 2 tbsp water
- juice from 1/2 lemon
- 1 tbsp nutritional yeast
- 1 tbsp pine nuts
- salt and pepper
Preheat your oven to 350F. Take the spaghetti squash and cut the top with the stem off. Slice in half and de-seed. Spray the inside or coat with 1tbsp of EVOO, salt and pepper. Lay in a baking dish or sheet with the cut side up and bake for 70 minutes.
While the squash cooks, place the macadamia nuts in a bowl and cover with hot water, let sit for at least 1 hour.
When the squash is done and cool enough to handle, cut each half in half again so you are left with 4 quarters. Use a knife to carefully start removing the outside skin and slowly use your hand to peel back the skin. The remainder should be 4 in tact pieces. Place either 1 or 2 halves onto plates (total weight should be 350-400g of squash per serving) and top each plate with 1 tbsp of oat butter, additional salt and pepper and 1/2 of the grape tomatoes per squash.
Make the Macadamia Crema by draining the water from the nuts. Place the nuts, 2 tbsp of water, the juice from 1 lemon, 1 tbsp of olive oil, the nutritional yeast and salt in a high speed blender and process until smooth. If it is looking too chunky, add 1 tbsp of water at a time. Set aside while you make the mushrooms.
Coat a non stick pan in a bit of oil and break up the mushrooms into the pan. Cook down for about 5 minutes on high heat, they will just start to caramelize. Shut the heat and add in the parsley and mix before topping that in equal portions on top of the squash and halved tomatoes.
Top the each squash with 2 spoons of the crema, pine nuts, and freshly ground pepper. Save the left over crema for a different meal or as a dipping sauce for veggies.
Serve warm with a fork, knife, and a side salad for a complete meal.
My squash was super large so the serving is about 1/4 each or about 400g ea of squash. If your squash is of the same size you can reserve the leftovers and eat them for breakfeast topped with a fried egg and some herbs or remake the same dinner the next night.
So this turned out a lot more refined and elegant than I anticipated. Wouldn’t it be nice if I could say that about other aspects of life too? I had this massive- close to I would say a 10 lb fat baby- spaghetti squash sitting on my counter. Just couldn’t bear the idea of another pasta or fritter so decided to make a spin on a semi- deconstructed lasagna. Not the lasagna that has layers of meat or cheese and sauce in it, but a light, refined, all round bad ass lasagna. I am after all recovering from a weekend of duck cooked in foie gras, buttered bread, and pastries. Deconstructed is the key here, letting each ingredient shine and yet each succulent and warm bite is perfectly harmonious. Deconstructed in this case, is also known as the trendy word for the toppings are on top and visible instead of constructed with is puzzled and mushed together, still delicious, albeit the former likely to win major points at competitions or with foodies. 100% plant based from the butter to the cheese flavor, and vegan ( by accident not by choice). Meatless Monday or any-day just became a breeze.
The squash is delicately roasted before tenderly being spooned in quarters onto the plate as is. Topped with fresh raw grape tomato halves and a big spoon of my favorite oat butter, it then gets pilled high with a caramelized maitake mushroom and parsley melange. As if that isnt decadent enough, it then gets a big dollop of a homemade macadamia crema and a sprinkle of festive pine nuts. Mouth watering yet? It’s a perfect dish to keep you full for hours, or bounce back from holiday overindulgence. Its so beautiful and rich that is can even be a center piece at your holiday gathering, and coming in at about 300 calories a serving, you can go literally have you cake and eat it too.