Ultimate Vegan Spaghetti Squash Lasagna Boats: Cheesy, Meaty, & Meal Prep Friendly Comfort Food
Are you searching for a delicious, hearty, and satisfying plant-based meal that’s also incredibly easy to make? Look no further than these Vegan Spaghetti Squash Lasagna Boats! This recipe transforms humble spaghetti squash into a comforting, “meaty,” and cheesy lasagna experience, all while being entirely vegan and wonderfully nutritious. It’s the perfect main dish for a cozy weeknight dinner, impressive enough for guests, and versatile enough for your weekly meal prep rotation.
Once you’ve mastered how to cook spaghetti squash, a world of culinary possibilities opens up. While it’s always tasty tossed with your favorite sauce, we believe these lasagna boats offer the absolute best way to enjoy this unique winter squash. You simply can’t beat the robust flavors and satisfying textures of this plant-based “meaty,” “cheesy” dinner. (Rest assured, both the meat and cheese components are 100% vegan-friendly!)
Spaghetti squash, with its stringy, pasta-like strands, provides an excellent low-carb and gluten-free alternative to traditional lasagna noodles. It adds a delightful texture and a subtle sweetness that perfectly complements the rich flavors of creamy vegan ricotta, savory tomato sauce, and hearty plant-based crumbles. This dish is truly a revelation for anyone seeking that ultimate comfort food experience, especially as the cooler months roll in.
If you’re craving a meal that delivers all the warmth and goodness of classic lasagna without the dairy or meat, these spaghetti squash lasagna boats are an absolute must-try. They are packed with protein, fiber, and vibrant flavors, making them a nutritious and utterly delicious choice for the whole family.
Key Ingredients for Your Vegan Lasagna Boats
Creating truly spectacular spaghetti squash lasagna boats begins with understanding each ingredient’s role in building that rich, comforting flavor. Please note that this section provides important details on the ingredients; the FULL recipe with exact amounts can be found in the recipe card below.
- Spaghetti Squash: The star of our show! Spaghetti squashes vary in size, so you’ll want to select a large one for this recipe. If you can only find smaller ones, two will work perfectly to make four individual boats. Ensure it’s firm and heavy for its size.
- Olive Oil: A good quality extra virgin olive oil is essential for roasting the spaghetti squash, helping it achieve that tender texture and lightly browned edges. It also enhances the overall flavor of the dish.
- Vegan Meatloaf or Veggie Burgers (Crumbled): This is where the “meaty” texture comes in. Using leftover homemade vegan meatloaf or veggie burgers is a fantastic way to utilize leftovers, making this recipe incredibly meal-prep friendly. You can also opt for store-bought vegan ground crumbles for convenience.
- Vegan Ricotta or Tofu Ricotta: This creamy element is crucial for that classic lasagna mouthfeel. Vegan ricotta, often made from almonds, cashews, or tofu, provides a rich, tangy, and dairy-free creaminess. If using tofu ricotta, ensure it’s well-pressed for the best texture.
- Vegan Mozzarella Shreds: To get that irresistible gooey, melted cheese layer, vegan mozzarella shreds are a must. There are many great brands available that melt beautifully and add a wonderful savory note to the dish.
- Tomato Sauce: The backbone of any good lasagna! Whether you use your favorite jarred marinara or whip up a batch of homemade marinara sauce, ensure it’s rich and well-seasoned. A robust tomato sauce brings all the flavors together.
- Salt & Pepper: Essential for seasoning each component and bringing out the best in all the other ingredients. Taste and adjust as you go!
- Fresh Parsley: A final sprinkle of fresh chopped parsley not only adds a pop of color but also a fresh, herbaceous flavor that brightens the entire dish. Fresh basil is also an excellent alternative if you have it on hand.
Crafting Your Spaghetti Squash Lasagna Boats: A Step-by-Step Guide
Making these vegan lasagna boats is a straightforward process, and with a little planning, it can easily fit into a busy weeknight. You can even roast the spaghetti squash a day in advance to save time. Otherwise, the full recipe takes about an hour in the oven, making it perfectly doable for a delicious and comforting dinner.
- Prepare the Spaghetti Squash: Begin by preheating your oven to 400ºF (200ºC). Carefully cut the spaghetti squash in half lengthwise. Using a spoon, scoop out all the seeds and stringy bits from the center. This creates a clean “boat” for your delicious filling.
- Roast the Squash: Drizzle the cut sides of the squash halves generously with olive oil, then sprinkle with a pinch of salt and pepper. Place them cut-side-up on a parchment-lined baking sheet. Parchment paper prevents sticking and makes cleanup a breeze. Bake for 30 to 45 minutes. The cooking time will vary depending on the size of your squash; smaller squashes will be ready faster. You’re looking for the squash to be fork-tender and slightly browned around the edges. This indicates it’s perfectly cooked.
- Create Spaghetti Squash “Noodles”: Once roasted, remove the squash from the oven and allow it to cool slightly until it’s comfortable enough to handle. Using a paper towel, gently pat the inside of the squash to absorb any excess moisture, which will prevent a watery filling. Next, take a fork and scrape the flesh from side to side to create those signature spaghetti-like strands. Be careful not to pierce through the skin at the bottom or sides, as this will keep your boat intact and prevent the filling from leaking. Keep the oven on!
- Prepare the Rich Lasagna Filling: In a large mixing bowl, combine the crumbled vegan meatloaf (or veggie burger crumbles), vegan ricotta, and tomato sauce. Mix everything thoroughly until well combined. Season generously with salt and pepper to taste. You can also add a pinch of garlic powder, onion powder, or Italian seasoning here for an extra layer of flavor.
- Assemble Your Lasagna Boats: Take a small amount of the prepared filling and spoon it into each spaghetti squash half. Stir it gently with the “noodles” you just created, ensuring they are coated with the sauce and ricotta. This step helps integrate the flavors throughout the squash. Then, spoon the remaining filling equally into each half, mounding it slightly. Top each boat generously with two tablespoons of vegan mozzarella shreds.
- The Final Bake: Place the filled squash boats back on the baking sheet and bake for an additional 15 minutes. This allows the filling to heat through completely and the vegan mozzarella to melt and become beautifully gooey. If you prefer a crispier, golden-brown cheese topping, you can carefully broil the boats on low for a minute or two at the very end, keeping a close eye on them to prevent burning.
- Serve and Enjoy: Once baked to perfection, remove the spaghetti squash lasagna boats from the oven. Scatter fresh parsley leaves over the top for a burst of color and fresh flavor. Serve immediately as a complete and satisfying meal. You can pair them with a simple side salad or some crusty garlic bread for an even more indulgent experience.
- Smart Meatloaf and Veggie Burger Swaps: If you don’t have homemade vegan meatloaf or veggie burgers on hand, don’t fret! Store-bought vegan ground crumbles or even plant-based meatballs (crumbled) work wonderfully. For a whole-food, unprocessed option, try using cooked and seasoned lentils, finely chopped and sautéed mushrooms, or seasoned walnut crumbles. Each option brings a slightly different texture and flavor profile, so experiment to find your favorite.
- Cooking for a Crowd? Go Casserole Style!: Spaghetti squash boats are undeniably charming, but they can be a bit unwieldy when serving a large gathering, like Thanksgiving or Christmas dinner. For easy serving, simply scrape all the cooked spaghetti squash “noodles” into a large baking dish that has been lightly coated with cooking spray. Mix in the ricotta, meat crumbles, and tomato sauce, then spread evenly. Top with vegan mozzarella and bake until bubbly and golden. This transforms the recipe into a traditional lasagna casserole, perfect for potlucks and holiday feasts.
- Protecting Your “Boats”: When scraping the spaghetti squash flesh to create “noodles,” always be mindful of the outer skin. Avoid tearing or piercing it with your fork, as this could cause the delicious filling to leak out during baking. Gentle, even scraping is key to maintaining the integrity of your squash boats.
- Flavor Boosters: Don’t be afraid to enhance the flavors! A pinch of nutritional yeast in the ricotta mixture can boost the “cheesy” flavor. A dash of red pepper flakes will add a subtle kick if you enjoy a little spice. Sautéed onions or garlic can also be added to the tomato sauce for more depth.
- Add More Veggies: Boost the nutritional content and flavor by incorporating finely chopped vegetables into your filling. Sautéed spinach, mushrooms, bell peppers, or zucchini would all be excellent additions. Just be sure to cook them down first to remove excess moisture.
- Make Ahead Option: To save time on busy days, roast the spaghetti squash a day or two in advance. Once cooled, you can scrape out the “noodles” and store them in an airtight container in the refrigerator. You can also prepare the filling mixture ahead of time. When ready to bake, simply assemble and proceed with the final baking step.
- 1 spaghetti squash
- Olive oil, to drizzle
- 1 cup vegan meatloaf, or cooked down veggie burgers, crumbled
- 1/3 to 1/2 cup vegan ricotta cheese, or tofu ricotta
- 1/4 cup vegan mozzarella shreds
- 2 cups tomato sauce
- salt & pepper to taste
- fresh chopped parsley, to garnish
- Preheat oven to 400°F/200°C.
- Cut the spaghetti squash in half lengthwise and spoon out all the insides. All the stringy bits and the seeds.
- Drizzle with some olive oil and place cut side up on a lined baking sheet.
- Bake for 30 to 45 minutes until sides are slightly brown and squash is fork tender but still slightly firm. You’ll want to bake it for 30 minutes for a small spaghetti squash, and 45 for a larger one.
- Remove from oven and allow to cool slightly. Pat with a paper towel to remove any water that has formed. Don’t turn your oven off.
- Using a fork, scrape the squash from side to side until it resembles spaghetti. Don’t pierce through the squash at the bottom or sides.
- In a bowl, mix the meatloaf, ricotta, and tomato sauce together. Add salt and pepper to taste if necessary. Spoon a bit into the strands and mix until coated. Then spoon the rest equally into each half of the squash, covering everything.
- Top with two tablespoons of mozzarella on each.
- Bake for 15 more minutes in the oven until everything is heated through and cheese begins to brown slightly.
- You can broil for a few minutes on low if also desired.
- Top with parsley to garnish. Enjoy!
- Meatloaf swaps. If you don’t have leftover homemade meatloaf or veggie burgers, you can crumble store-bought veggie burgers or meatballs instead. Not into meat replacements? Try using cooked lentils!
- Cooking for a crowd. Spaghetti squash boats are an excellent vegan main dish for Thanksgiving or Christmas, but the “boats” are a little unwieldy for a holiday dinner plate. Instead of using the squash shells, you can simply bake everything in a baking dish coated with cooking spray.
- Using the spaghetti squash shells. If you are using making spaghetti squash boats, be careful not to tear or pierce the skin with the fork when you’re shredding the insides. You don’t want the filling to leak out!
Tips for Success and Delicious Variations
Here are some additional tips and ideas to ensure your vegan spaghetti squash lasagna boats are absolutely perfect every time, along with creative twists to make them your own!
Storing and Freezing Leftovers
One of the many benefits of these spaghetti squash lasagna boats is how well they store, making them ideal for meal prep!
How to Store Leftovers
Any leftover lasagna boats can be stored in an airtight container in the refrigerator for up to 3 days. If you don’t have a container large enough to accommodate the squash halves, you can easily scoop the delicious filling out of the shells and transfer it to a smaller storage container. To reheat, simply warm in the microwave until heated through, or for a crispier result, transfer to an oven-safe dish and reheat at 350ºF (175ºC) until piping hot.
Can I Freeze This Recipe?
Absolutely! This recipe freezes beautifully, allowing you to enjoy a quick and wholesome meal whenever you need it. You can freeze leftovers for up to 2 months. For easier storage and portioning, we recommend scooping the lasagna filling out of the spaghetti squash shells and freezing it in an airtight freezer-safe container. When ready to eat, you can reheat directly from frozen in the oven or microwave. For a shorter cooking time, let the leftovers thaw in the refrigerator overnight before reheating.
We hope you enjoy this incredible vegan spaghetti squash lasagna boat recipe! If you make it, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also be thrilled if you could leave a comment below and give the recipe a rating. Your feedback means the world to us!
Spaghetti Squash Lasagna Boats
Ingredients
Spaghetti Squash Lasagna Boats
Instructions
Spaghetti Squash Lasagna Boats
Notes
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