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Spaghetti Squash Lasagna Casserole
Ingredients
  • 1 small to medium spaghetti squash
  • 3 tablespoons extra virgin olive oil, grass fed butter, or ghee
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 2 lemons, juiced
  • 10 ounces firm tofu, drained and pressed dry for 15 minutes
  • 5 tablespoons unfortified nutrtional yeast
  • ½ cup packed fresh basil
  • 1 tablespoon dried oregano
  • ¼ cup freashly grated parmesan cheese
  • 1 16 ounce jar of your favorite marinara sauce, we like Otamot spicy organic, or Sonoma gourmet roasted garlic pasta sauce
  • 3 pieces of kale, destemmed and chopped
Steps
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