Vegan Spaghetti Squash Lasagna Bowls
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Published Nov 09, 2016, Updated May 14, 2021
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Turn spaghetti squash into a meatless meal with this recipe for stuffed spaghetti squash lasagna bowls. Made with vegan ricotta and hemp parmesan. Vegan + gluten-free.
I adore bowl meals, especially when there’s an edible bowl involved.
They’re just so fun — you can impress guests with the presentation and there’s less clean up. What’s not to love?
Speaking of love, the spaghetti squash bowl meal I’m sharing today has quickly become a household favorite.
When coming up with the recipe I was quite certain that I would like it, but I wan’t so sure about Isaac, especially since I was using vegan ricotta cheese. Well apparently there was no reason to question it because the night I made this recipe for dinner Isaac couldn’t stop talking about how much he liked it. I call that a win!
Cheesy noodle-filled lasagna made healthy, vegan and gluten-free?!?! It seems impossible, right?
It’s actually not as hard as it seems.
The noodle part is super easy — simply bake a spaghetti squash and fork the noodles out. The cheesy part takes a little out-of-the-box thinking, but not by much. I used Kite Hill’s almond milk ricotta and this hemp parmesan. These two vegan cheeses combined give the spaghetti squash lasagna boats such a rich, cheesy flavor.
Sooooo good!
If you can’t find Kite Hill or another vegan ricotta in stores there are homemade vegan ricotta recipes online. I haven’t tried it, but this cashew ricotta looks like it might work well.
The best part about this meal (besides all the cheesy goodness) is the speedy cook time. If you roast your spaghetti squash in advance, you can throw these spaghetti squash lasagna bowls together in like 20 minutes. Hello, quick and easy weeknight meal!
And if you’re like me and enjoy cold pasta, you will love this dish leftover straight from the fridge. Cold pasta FTW!
Stuffed Spaghetti Squash Lasagna Bowls
Ingredients
- 1 spaghetti squash
- 1 cup marinara sauce
- 1/2 cup vegan ricotta cheese*, I used Kite Hill
- 1/2 cup baby greens, spinach or arugula work great
- crumbled vegan ricotta cheese, for topping
- hemp parmesan, for topping
Instructions
- Heat oven to 350°F. Chop spaghetti squash in half length wise, scoop out seeds with a spoon. Coat the inside of each half with a little olive oil, salt and pepper. Place on a baking sheet, cut side down and bake for about 40-50 minutes or until you can easily pierce a fork through the squash. Let stand for 10 minutes, scrape the inside of the squash with a fork to remove the spaghetti-like strands.
- Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
- Increase oven to temperature to broil.
- Spoon spaghetti squash mixture into the bottom of each squash half. Top with a little crumbed ricotta cheese and broil for about 5-7 minutes or until ricotta gets a little golden.
- Remove from oven, sprinkle with a little hemp parmesan and enjoy!
Video
Notes
- If you're not vegan or dairy-free, regular ricotta cheese will work great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would really love to make this. These look so, so good…a perfect hearty, fall meal and so healthy too! xo, Catherine
I’m always looking for new ways to prepare spaghetti squash and these look amazing! Definitely pinning to make in near future 🙂
I hear you, I’ve been loving bowl meals as well. There’s just something so comforting about sitting down to a one bowl meal.
WOW this was amazing! Made the vegan ricotta myself from another site and it came out beautifully. Thank you for your great recipes!
I made it last night and it was so delicious! My boyfriend loved it:-)
Thanks for sharing.
Made this dish tonight! Wow was it Yummy and easy!! This will be in my rotation for sure.
Yay!! That makes me so happy to hear, Debora. Thanks for coming back to leave a comment, I really appreciate it.
I am a pasta gal so I was skeptical of spaghetti squash but my husband refuses to eat pasta when I make it because it’s not exactly healthy. These spaghetti squash lasagna bowls made us both happy and is the best of both worlds! Healthy AND “pasta”!! Delicious!
Woo!! I’m so glad this recipe was a hit!! Thanks so much for making it and for coming back to leave a review. I so appreciate it. 🙂
oh my gosh.. amazing. I made this when my mother came into town to visitor her last night and she was very impressed. That meant a lot! Her only suggestion was that I completely smother the top with even more ricotta and then even more sauce. To each their own! haha
Ahh yay!! So glad this recipe was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it!
First time making spaghetti squash and I was surprised at how filling this meal was! Tasted really good too.
Yay! I’m so happy to hear that, Jessica. Thanks for coming back to leave a review, it means so much to me. 🙂
THIS IS A FUN AND SUPER EASY MEAL TO PUT TOGETHER!!! WE ADDED SOME GRASS-FED BEEF WITH SOME ONIONS, GARLIC AND ITALIAN SEASONINGS. WE LOVED IT!! WOULD RECOMMEND TRYING THIS ONE!! ❤️
Yay! Glad to hear this recipe was a hit, Suzy. Thank you for leaving a review and star rating, I really appreciate it.