Step 1

Preheat oven to 375˚F.

Step 2

Wash spaghetti squash, then pierce with a fork in several places. Wrap in a damp paper towel and microwave each squash (separately) for 5 minutes. Remove from microwave and let cool slightly. Slice each squash in half lengthwise. Use a spoon to remove the seeds. Brush each squash with a bit of olive oil and salt. Set face side down on a baking sheet and roast for 20 minutes.

Step 3

Meanwhile, add all pesto ingredients except olive oil to a food processor. Pulse until everything is well combined, then slowly stream in the oil while blending until you reach desired consistency. Add in the ricotta and pulse until combined.

Step 4

In a skillet, heat olive oil and add onion. Sauté for 5-7 minutes, then add in mushrooms, tomatoes, parsley, salt and pepper. Sauté for 8-10 minutes, until the mushrooms and tomatoes are softened and cooked down.

Step 5

Remove the spaghetti squash from the oven. Carefully flip and use two forks to shred the squash. Remove most of the spaghetti squash shreds, leaving about 1/2" border on each side. Add the shredded squash to the mushroom mixture along with the white beans and stir well.

Step 6

Melt butter and stir well with breadcrumbs.

Step 7

To assemble: spread the bottom of each squash with a thin layer of pesto. Next, fill each boat almost to the top with mushroom/white bean filling. Top with more pesto, then top with shredded vegan cheese and breadcrumbs.

Step 8

Return to oven for 9-11 minutes, until the breadcrumbs are crispy and browned and the cheese is melty. Enjoy!