Chef Miami – Squash Lasagna with Tofu2015-04-06
Squash Lasagna with Tofu
- 1 medium butternut squash (about 1 lb)
- 2 finely chopped garlic cloves
- 1-cup tomato sauce
- 1-cup vegan cheddar cheese
- 1-cup vegan Parmesan cheese
- 1 tbsp. chopped parley
- 1/3 cup fresh basil
Preheat oven to 370 F. Cut squash in half and spoon the seeds out. Bake it for 40 minutes. Remove from the oven and let it cool.
Once the squash is cool separate into strands with a fork and set aside
While the Squash is baking, preheat non-stick skillet on low heat and add coconut oil.
Add chopped garlic, saute until translucent. Add onion and sauté until light brown.
Add tomato sauce, bring to boil for about 4 minutes. Stair occasionally. Reduce heat to low and add cheddar cheese, cook until mixture has thickened. Remove from heat.
Spray a baking dish with non-stick spray. Place a thin layer of the spaghetti squash, level with a spatula and add a 1/3 cup of the tomato sauce mixture. Repeat the process two more times.
Bake for 25 minutes. Remove from oven and sprinkle parmesan cheese on top. Broil for about 5 minutes or until light golden.
Chef Miami – Squash Lasagna with Tofu