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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


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


  • 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


  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!


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


  • 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