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.

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

Stuffed Spaghetti Squash Lasagna Bowls


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2

Description

Easy and healthy spaghetti squash lasagna bowls made with vegan ricotta and topped with hemp parmesan.


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

  1. 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.
  2. Combine spaghetti squash strands, marinara sauce, ricotta cheese and baby greens in a bowl.
  3. Increase oven to temperature to broil.
  4. 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.
  5. Remove from oven, sprinkle with a little hemp parmesan and enjoy!

Notes

  • If you’re not vegan or dairy-free, regular ricotta cheese will work great.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 squash w/o hemp parm
  • Calories: 318
  • Sugar: 6g
  • Fat: 20g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 12g

Keywords: spaghetti squash lasagna

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Recipe rating

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

      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

      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

      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

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

    6. Sylvie
      November 12, 2016 AT 3:56 am

      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.

    7. I’m always looking for new ways to prepare spaghetti squash and these look amazing! Definitely pinning to make in near future 🙂

    8. Catherine
      November 10, 2016 AT 10:58 am

      I would really love to make this. These look so, so good…a perfect hearty, fall meal and so healthy too! xo, Catherine

    9. Casey the College Celiac
      November 10, 2016 AT 1:18 am

      I LOVE spaghetti squash and vegan cheese was just icing on this (savory) cake. YUM!

    10. Cynthia | What A Girl Eats
      November 9, 2016 AT 7:40 pm

      So yummy! Any time I can substitute spaghetti squash for pasta, I’m all over it. My girls actually prefer it to spaghetti! My husband would love this hearty filling too!

    11. Taylor Kiser
      November 9, 2016 AT 7:26 pm

      This looks so delicious! Great dinner for the whole family!

    12. Sam @ Hygge Wellness
      November 9, 2016 AT 7:23 pm

      Such a fun idea! I love spaghetti squash so I’m definitely trying this.

    13. Bethany @ athletic avocado
      November 9, 2016 AT 5:53 pm

      Holy dinner perfection! Spaghetti lasagna bowls sounds and looks to die for! Drooling!

    14. Jenny
      November 9, 2016 AT 2:20 pm

      WOAH WOAH WOAH. I almost skipped right over after seeing that {beautiful} cheesy photo until I saw the word VEGAN. Holy crap, B! I’m in!! Wow.

      1. Brittany Mullins
        November 9, 2016 AT 5:20 pm

        Yay!! I can’t wait to hear what you think of it!! Enjoy. 🙂

    15. Beverley @ Born to Sweat
      November 9, 2016 AT 12:53 pm

      wow, this looks incredible! this is why i love your recipes – they’re so simple and quick to make for dinner. haven’t had spaghetti squash this year yet (i know, i know) but next time i get groceries i will definitely be grabbing one.

      1. Brittany Mullins
        November 9, 2016 AT 5:34 pm

        No way!?!? Definitely grab one next time you’re at the store lady!! 😉

    16. Fiona @ Get Fit Fiona
      November 9, 2016 AT 10:34 am

      These look so good! You can’t go wrong with anything that has ricotta cheese on it.

      1. Brittany Mullins
        November 9, 2016 AT 5:14 pm

        #truth 🙂

    17. Kori
      November 9, 2016 AT 8:52 am

      I’m a huge lover of cheese, but this still sounds amazing as a vegan meal. It looks awesome too! I love quick but delicious weeknight meals. It leaves more time to spend with Matt and not in the kitchen.

      1. Brittany Mullins
        November 9, 2016 AT 5:14 pm

        Thanks Kori. You can totally make it with regular ricotta and parmesan if you want the real deal! 🙂

    18. Tara | Treble in the Kitchen
      November 9, 2016 AT 8:24 am

      Yum! I LOOOOVE spaghetti squash, but have never tried vega ricotta. The cashew ricotta recipe looks SO simple, but I just checked out the vegan ricotta and that looks so good!!

      1. Brittany Mullins
        November 9, 2016 AT 5:13 pm

        Woot! I hope you get a chance to try it, Tara!

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