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Preheat oven to 425°F. Line a baking tray with foil.
Trim the top off the garlic head and drizzle with 1 tsp of olive oil. Wrap garlic in foil and set on prepared baking tray.
Use 1 tbsp of olive oil and brush cut sides of each squash. Season with salt and pepper. Lay halves flesh-side down onto prepared baking tray. Cook squash until fork tender and edges are browned, roughly 30 minutes.
Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Add onion, veggie ground, oregano, basil, parsley and thyme. Cook until onions are tender, 5 minutes. Stir in marinara sauce and roasted red peppers, reduce heat and simmer until squash is ready.
Remove squash from the oven and gently turn over on the baking tray.
Remove roasted garlic from casings and stir into sauce. Fill each squash center with sauce and top with Daiya Italian shreds. Set oven to low heat broil and roast squash until tops are golden brown, 3-5 minutes.
Garnish with fresh herbs.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.