A creamy and zesty meal!

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I think I saw some random influencer eating a non-vegan version of this at an LA restaurant a month or so ago. It just looked so good and I thought it would be easy to create at home using vegan products. I also have a huge love for spaghetti squash, so I decided to use that in this dish for extra veggies. This was so yummy and was another great meal for lunch leftovers!

Ingredient details:

• Spaghetti Squash – I chose to use two small spaghetti squashes for this recipe over an actual pasta because I wanted more of a crunch to the meal and also I wanted to get creative with spaghetti squash outside of my normal pattern of using it with red sauce and meatballs. It was so good! If you don’t like this squash or don’t want the hassle of baking it, I would use a full box of fettucine or linguine.
• Silken Tofu – I have tried out ricotta with both silken and firm tof and I really like the texture of silken more. It makes the dish more creamy and less gritty.
• Nutritional Yeast – I’m not a crazy fanof nutritional yeast. I definitely like it’s used when adding more of a cheese flavor to my homemade vegan dairy products, but I don’t like to use a lot like some people. If you like it, double the amount I put in this recipe.
• Lemon – I definitely recommend fresh lemon. Especially because you can use extra zest and that really makes the dish pop!
• Arugula – It felt to plain to just have nuddles and the ricotta and I’m so happy I decided to add arugula! It was perfect for this dish. It added extra flavor, crunch, and nutrients. So good!
• Seasonings: Crushed red pepper, salt (or garlic salt), pepper.
• Optional: Vegan mozzeralla for extra flavor and cheese texture!

Recipe List

Ingredients:

2 small spaghetti squash

16 oz silken tofu

1 tbsp nutritional yeast

1 lemon (for juice and zest)

2 cups arugula

1/2 tsp red pepper flakes

1/2 tsp pepper

1 tsp salt or garlic salt

Optional: vegan mozzarella cheese

Instructions:

1. Preheat oven to 400°
2. Cut spaghetti squash in half and bake for 45 minutes or until completely softened. Let cool for 5-10 minutes.
3. Once cooled, scoop contents out into a large pot.
4. Zest the outside of one lemon and then squeeze out all the juice from the lemon.
5. In mixing bowl, combine tofu, lemon juice, zest, and nutritional yeast, and seasonings.
6. In large pot, cook ricotta mixture and spaghetti squash on medium for 5-10 minutes.
7. Add arugula and mix well right before serving.

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