Vegan Spaghetti Squash Lasagna Bowls

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Vegan Spaghetti Squash Lasagna Bowls- layered with a hearty vegetable filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!

Vegan Spaghetti Squash Lasagna Bowls- layered with a hearty vegetable filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!

When I first tested this recipe I attempted to make it like a real lasagna with layers of spaghetti squash in between the filling. Then I realized, why dirty a big ‘ol baking dish when you can just layer everything inside of the squash bowls?  That’s how these lasagna bowls came to be.

I know, it’s profound stuff.

The filling is made from a combination of the usual suspects: onion, garlic, diced tomatoes, and seasonings along with mushrooms and kale for good measure. Cooked in one skillet, it comes together in just 20 minutes.

Vegan Spaghetti Squash Lasagna Bowls- layered with a hearty vegetable filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!

Vegan Spaghetti Squash Lasagna Bowls- layered with a hearty vegetable filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!

Prep Ahead Tip. Although roasting the spaghetti squash can take up to an hour depending on the size, this meal can easily be prepared on a weeknight if you roast the spaghetti squash and prep the cashew ricotta in advance. Then all you have to do is cook the filling, layer in the squash and reheat. Just 30 minutes and dinner is served!

Customize it! Of course you are free to play with the filling and make it your own. Don’t like mushrooms? Leave ’em out! Want more protein? Add meatless crumbles. Want more veggies? Add carrots, celery or bell peppers and cook with the onion.

For Best Results. The cashew ricotta is key to making these bowls feel like a true lasagna. It’s rich and creamy and provides a nice serving of healthy fats to help you feel satisfied. It’s best prepared in a NutriBullet or high speed blender but you can also substitute store-bought vegan ricotta if you like. For a nut-free or higher protein option, try tofu ricotta instead.

Looking for more spaghetti squash recipes? Here are some favorites:

 

Print Recipe

Vegan Spaghetti Squash Lasagna Bowls

Layered with a hearty lentil filling and topped with creamy cashew ricotta, these lasagna bowls make for a flavorful and filling plant-based meal!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 4

Ingredients

US Customary - Metric
  • 2 large spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 8 ounces mushrooms, finely chopped
  • 3 garlic cloves, minced
  • 5 ounces baby spinach, chopped (or 3 cups chopped kale)
  • 2 tablespoons tomato paste
  • 15 ounces diced tomatoes , with their juices
  • 1 teaspoon Italian seasoning
  • 15 ounces cooked lentils, from 1 can; drained
  • ½ teaspoon salt & pepper
  • 1 batch cashew ricotta , or tofu ricotta for more protein/nut-free option
  • shredded dairy-free parmesan, for serving; optional

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  • Cut the stem off of each squash then slice down the center. Using a spoon, scrape out the seeds and any loose strands of flesh. Place each squash half face down on the baking sheet. Bake for about 45 minutes, until squash is pliable when squeezed with an oven mitt. Time may vary depending on the size of your squash. 
  • Meanwhile, prepare the filling. In a large pot or skillet, warm 2 tablespoons extra virgin olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Add the chopped mushrooms, and minced garlic then continue to cook for 5 minutes, or until mushrooms start to release their liquid.
  • To the pot, pour in the diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon salt & pepper. Stir to combine. Bring to a low boil then reduce to a simmer.  Add the spinach (or kale), cover and allow to steam for a few minutes, until greens are wilted. 
  • Once the squash is cooked, flip each one over so that the flesh is facing up. Using a fork, scrape the insides to loosen the squash strands. Scoop ¼ of the mushroom lentil filling into each half of squash. Top with cashew ricotta and parmesan. Serve warm, and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. They do not include shredded parmesan.

Nutrition

Calories: 478kcal, Carbohydrates: 53g, Protein: 22g, Fat: 23g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 108mg, Potassium: 1623mg, Fiber: 20g, Sugar: 8g, Vitamin A: 4168IU, Vitamin C: 37mg, Calcium: 219mg, Iron: 6mg
Course: dinner, Main Course
Cuisine: American, Italian
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
by Sarah on December 3, 2018  //  Dinner, Recipes, Recipes by Season, Winter
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