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Stuffed Spaghetti Squash Lasagna Boats

The other day I realized that the spaghetti squash I bought is coming up on owing me some rent. It has been hanging around for almost a month and I knew if I didn't make it today, it would probably end up going bad. I had also been having a hankering for lasagna and this is how this recipe was born! I figured it would be good, but baby these Stuffed Spaghetti Squash Lasagna Boats turned out TANTALIZING.

Cooked stuffed spaghetti squash
Stuffed Spaghetti Squash Lasagna Boat

What is spaghetti squash?

Spaghetti squash is a winter seasonal, medium-sized yellow squash with a mild, neutral flavor. Spaghetti squash is vegetable version of spaghetti, naturally low in carbohydrates, making it a great option for low carb or keto diets as well as a plant-based diet.

Plant-based Tamika holding spaghetti squash in the kitchen
Me and my beloved spaghetti squash

When is spaghetti squash in season?

Spaghetti squash is in season in early fall through the winter.

How long is a spaghetti squash good for?

Spaghetti squash can last up to three months when stored in a cool temperature and about one month when stored at room temperature (about 70 degrees). Once cut/opened, spaghetti squash should be cooked or frozen within two days.

Are spaghetti squash seeds edible?

Absolutely! Similar to pumpkin seeds, you can roast spaghetti squash seeds and enjoy as a snack or salad topper.

Preparing your Stuffed Spaghetti Squash Lasagna Boats

I love this recipe because it is pretty easy and yields 4 servings. This low card dish is so satisfying from all the flavors of its carb-heavy inspiration, lasagna.

Once you carefully cut your spaghetti squash the long way (emphasis on carefully), remove the seeds and loose strings, all you have to do is oil them with a brush, season, then roast them in the oven for about 20 minutes for it to come out like this.

Fork pulling out roasted spaghetti squash
Use a fork to bring out your roasted spaghetti squash

Once your let them cool and fork the squash, here comes the spaghetti! Fork it all out then begin to load up the boat and layer your lasagna toppings.

vegan ricotta cheese getting spread on to lasagna spaghetti squash boat
Pack and layer your vegan grounds then cashew ricotta cheese.

For the vegan grounds, I actually used the vegan Italian Meatballs from Aldi and cooked them in a pan on low for about 10 minutes, then mashed them into grounds. These are so good, already seasoned well and you can leave some whole if that floats your boat (hey, pun intended)!

Use whatever vegan grounds you prefer and season to taste. I like to use steak seasoning (basically a blend of salt, pepper, garlic powder and garlic powder). You can also cut fresh garlic and diced onion in to layer your seasoning and add texture.

A spaghetti squash lasagna boat with vegan grounds, ricotta cheese and more
Spaghetti Squash Lasagna Boat

Kitchen Tools You'll Need




Cutting Board

Butcher Knife

Basting/Pastry Brush

Baking Sheet or similar


Food Processor




  • One spaghetti squash

  • 2-3 tbsp of oil

  • About 1 lb of vegan grounds, cooked, seasoned to your taste

  • Handful of spinach

  • 1/2 jar of spaghetti sauce (about 12 oz)

  • 1 tsp of Italian Seasoning

  • Sea or table salt to taste

  • 1 tbsp of garlic powder

  • 1 tsp of onion powder

  • 3/4 cup dairy-free Mozzarella cheese shreds

  • Optional: Garnish with fresh basil or parsley (I used some leftover sautéed garlic kale I had from Kale My Name)

For vegan cashew ricotta cheese:

  • 2 cups of soaked cashews

  • 3 tbsp of distilled white vinegar (can be subbed with apple cider vinegar)

  • 1/4 cup of water

  • 1 tsp of sea or table salt

  • 1 tsp of cracked or black pepper

  • 1 tsp of garlic powder

  • 1 tsp of onion powder

  • Optional: 1 tbsp of nutritional yeast (I opted out for this dish, but feel free)


  • Pre-heat your oven on roast setting for 400 degrees

  • Cut spaghetti squash in half the long way/lengthwise

  • Remove strings and seeds (I used a fork and kitchen scissors)

  • Oil inside the squash and along the sides with a brush

  • Season squash with Italian Seasonings and a few pinches of salt on each half then place in pre-heated oven face down

  • Lightly brown and season vegan grounds, remove from heat

  • Add spaghetti sauce to saucepan, season with garlic powder, onion powder and simmer on low about 5 minutes, remove from heat

  • Once squash is done, remove from oven and let cool for about minutes while preparing the ricotta cheese

  • Add soaked and strained cashews to food processor along with other ingredients and process until mixture is a thick, ricotta like texture, usually about 2 minutes

  • Bring all prepared ingredients (grounds, ricotta cheese, squash, remaining ingredients) close by/at arms reach to prepare the boats

  • Use fork to comb through and create spaghetti texture

  • Begin layering toppings; cover and pack with grounds, ricotta cheese, spinach, spaghetti sauce and dairy-free mozzarella shreds

  • Add a few droplets of water on top of the shreds to help them melt and place boats in the oven on 400 degrees for about 7-10 minutes, until the shreds melt

  • Remove from oven, let cool. Garnish if desired and enjoy!

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