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1
For the shells: Preheat oven to 400 F. Poke the spaghetti squash several times with a knife and put it in a baking dish.
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2
Bake for approximately 50 minutes or until the squash is tender and can easily be poked with a fork (see notes).
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3
Once cooked, remove from oven and allow the squash to cool a bit before handling it.
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4
On a cutting board, slice the squash in half.
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5
With a fork, shred the squash and place the shreds into a large bowl.
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6
Avoid the seeds; they should be easy to work around.
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7
Add the grated zucchini, spinach, diced tomato, basil, oregano, onion powder and grated Romano cheese.
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8
Mix with a large spoon until everything is evenly combined.
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9
Season with sea salt and ground black pepper to taste.
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10
For the sauce: In a large pot over medium-high heat, bring the vegetable stock to a simmer.
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11
Add the cauliflower florets and cook until tender, approximately 7 minutes.
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12
With a slotted spoon, carefully transfer the florets to a blender.
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13
In a saucepan, melt the butter over moderate heat.
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14
Add the minced garlic, and saute until fragrant, approximately 3-5 minutes.
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15
Add the butter and garlic to the blender with the cauliflower florets.
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16
Add the lemon juice, onion powder, sea salt, ground black pepper, and almond milk.
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17
Blend until youve got a smooth, silky puree.
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18
Pour 1/2 cup worth of the sauce on the bottom of a large baking dish (I used a large oval baker but a 9x13 should work as well).
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19
Preheat the oven to 350 F.
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20
Place the pasta shells in the leftover vegetable stock.
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21
Bring to a boil and cook the noodles according to package instructions for al dente.
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22
With a slotted spoon, transfer the pasta shells to a large bowl.
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23
Dont rinse.
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24
When the shells have cooled off a bit, spoon a tablespoon of the squash mixture into the shells, and then place them into the baking dish (filling side facing up).
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25
Once all of the shells are stuffed and placed into the baking dish, pour the rest of the cauliflower cream sauce on top.
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26
Spread it out evenly.
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27
Garnish with the grated Romano cheese.
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28
Cover with tinfoil and place in the oven.
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29
Bake for 20 minutes, and then remove foil.
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30
Bake uncovered for 13 minutes.
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31
Then put it under the broiler for about 2 minutes to brown the cheese up a bit (optional).
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32
When done, garnish with fresh chives and serve.
