Detox 2.0

Spaghetti Squash Lasagna with Broccolini


1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

¾ teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground pepper

1 bunch broccolini, chopped (or regular broccoli is fine)

4 cloves garlic, minced

¼ teaspoon crushed red pepper (optional)

2 tablespoons water

For the Cheeze:

1.5 cups water

1/2 cup raw cashews (soaked overnight in water)

3 heaping tbsp tapioca starch

2 tbsp nutritional yeast

2 tbsp of green olive brine (the liquid in a jar of olives)

1/2 tsp garlic powder

1/2 tsp salt




  • Position racks in upper and lower thirds of oven; preheat to 450°F.

  • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

  • Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.

  • Make the Cheeze: Drain cashews. Place all cheeze ingredients into a blender. It will be watery. Pour into a saucepan and stir over medium heat for 5 minutes until it thickens up.

  • Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup  'cheeze' sauce, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup 'cheeze' and 2 tablespoons Parmesan.

  • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheeze starts to brown, about 2 minutes.

  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.


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