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.