Spaghetti Squash & Veggie Lasagna

Spaghetti squash filled with layers of veggies, sauce, and tofu are are roasted in the oven and topped with seasoned bread crumbs to make this delicious and beautiful side dish!

First, cut the spaghetti squash in half lengthwise, and scoop out seeds with a large spoon. Season the insides with salt, pepper, nutritional yeast, and dry Italian seasonings. Then, add a layer of thinly-sliced tomatoes (as shown), and season those too.

Layer crushed garlic and thinly-sliced tofu squares on top of the tomatoes, then season well with the same seasonings.

Layer zucchini strips and season again.

Pour a 15 oz. can of diced tomatoes on top (I like to mix in a tablespoon of agave nectar to bring out the sweetness).

We used up the leftover zucchini cut into little strips. Drizzle with about 1 T. olive oil. Then cover each half with a double layer of aluminum foil and don't be afraid to press tightly! Bake on a baking pan at 400 degrees for about 45 minutes or until squash is tender.

Unwrap the squash and top with seasoned bread crumbs (mixture of fresh whole wheat bread, toasted with a little olive oil, crumbled and mixed with salt, pepper, garlic powder, and Italian seasonings). Put back into the oven and broil the tops for a few minutes until crisp and golden.

Serve with your favorite marinara sauce or do what we did, and eat it with a creamy artichoke sauce made with a heated puree of silken tofu, pickled artichoke hearts, garlic, and a little veg broth. Sorry, no pics of this, as it was eaten before I remembered to photograph! That happens a lot around here!!