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Fork taking a spoonful of spaghetti squash from a lasagna spaghetti squash boat.
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4.27 from 19 votes

Stuffed Spaghetti Squash Lasagna Bowls

Easy and healthy spaghetti squash lasagna bowls made with vegan ricotta and topped with hemp parmesan.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: spaghetti squash lasagna
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