Vegan Spaghetti Squash Lasagna Bowls


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?

Fork taking a spoonful of spaghetti squash from a lasagna spaghetti squash boat.

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!

Spaghetti squash lasagna boat with sauce and topped with vegan cheese.

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!

Spaghetti squash lasagna boat with sauce and topped with vegan cheese.

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.

Spaghetti squash lasagna boat with sauce and topped with vegan cheese.

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!

Fork taking a spoonful of spaghetti squash from a lasagna spaghetti squash boat.

Stuffed Spaghetti Squash Lasagna Bowls

4 from 7 votes
Easy and healthy spaghetti squash lasagna bowls made with vegan ricotta and topped with hemp parmesan.
Fork taking a spoonful of spaghetti squash from a lasagna spaghetti squash boat.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2


  • 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


  • 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!



  • If you're not vegan or dairy-free, regular ricotta cheese will work great.


Serving: 1/2 squash w/o hemp parm Calories: 318kcal Carbohydrates: 27g Protein: 12g Fat: 20g Fiber: 5g Sugar: 6g
Course: Lunch/Dinner
Cuisine: American
Keyword: spaghetti squash lasagna


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Recipe Rating

    1. Lily
      February 10, 2021 AT 12:26 pm

      5 stars
      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

      1. Brittany Mullins
        February 11, 2021 AT 11:56 pm

        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!

    2. Kayla Smith
      February 4, 2021 AT 8:32 pm

      5 stars
      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!

      1. Brittany Mullins
        February 5, 2021 AT 2:15 pm

        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. 🙂

    3. Debora
      January 19, 2020 AT 11:58 pm

      Made this dish tonight! Wow was it Yummy and easy!! This will be in my rotation for sure.

      1. Brittany Mullins
        January 20, 2020 AT 7:48 pm

        Yay!! That makes me so happy to hear, Debora. Thanks for coming back to leave a comment, I really appreciate it.

    4. Anne Sofie
      November 17, 2016 AT 1:34 pm

      5 stars
      I made it last night and it was so delicious! My boyfriend loved it:-)
      Thanks for sharing.

    5. Miriam Braun
      November 15, 2016 AT 3:45 pm

      5 stars
      WOW this was amazing! Made the vegan ricotta myself from another site and it came out beautifully. Thank you for your great recipes!

Parchment paper lined with protein balls.


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