Spaghetti Squash Lasagna Bowls
  • 1 spaghetti squash
  • 1 tsp garlic powder
  • 2 leaves of chard (or dino kale), chopped
  • 4 leaves of fresh basil, julienne (roll up leaves together like a cigar then cut horizontally
  • dash of sea salt
  • fresh ground pepper
  • 4 cups Healthy Julie's Vegan Bolognese
  • 1 cup Healthy Julie's Dairy-Free Mozzarella
  1. Preheat the oven to 375F.
  2. Cut the stem off the stop to create the solid flat base. Turn the whole spaghetti squash stable on the base and cut it in half, lengthwise to expose the inside on both sides. Scoop out the spaghetti squash seeds (use the seeds later for roasting or place in compost). Lay each squash cut-side down and place in the oven for 1 hour.
  3. While the spaghetti squash is cooking, make the vegan bolognese and the dairy-free mozzarella. Or if you've already made these on your batch cooking day (totally recommend!) curl up on the couch with a book and hot tea and bask in the delight of your awesome time-management. It's YOU time.
  4. When spaghetti squash is ready, remove from oven and allow to cool for a few minutes to avoid steam burn. Gently scrape the inner squash with a fork and place in a side bowl (set squash shells aside). Add garlic powder, greens (chard or kale), and sea salt and pepper into the bowl with spaghetti squash and gently mix together (keeping the noodles intact).
  5. Take the scraped out lasagna bowls and add 1 cup of the vegan bolognese to the bottom of each shell (2 cups total). Add ½ of the spaghetti squash mixture on top of the bolognese to one shell and repeat on the other. Add another layer of the vegan bolognese (1 cup each shell) then top with dairy-free mozzarella. Garnish with fresh basil and sprinkle with finishing salt and fresh ground pepper. Serve immediately or keep in the fridge for up to 4 days.
Recipe by Healthy Julie at