Once you’ve mastered how to cook spaghetti squash, you’re going to want to make ALL THE THINGS with it. Although it’s always delicious tossed in your fave sauce, I think these lasagna boats are the best way to use spaghetti squash. You just can’t beat this meaty, cheesy dinner. (Don’t worry, the meat and cheese are both vegan!) While spaghetti squash doesn’t actually taste like pasta, it adds a nice texture to this dish and it’s the perfect delivery system for creamy vegan ricotta, tomato sauce, and meatloaf crumbles. If you’re looking for a recipe that serves up all that comfort food goodness you crave around this time of year, spaghetti squash lasagna boats definitely fit the bill!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Spaghetti squash – Spaghetti squash come in all different sizes! You’ll want a large squash for this recipe, but you can use two smaller squashes if that’s all you can find. Olive oil Vegan meatloaf or veggie burgers – Make the meatloaf or veggie burgers the night before, then use the leftovers in this recipe. Meal planning win! Vegan ricotta or tofu ricotta Vegan mozzarella shreds Tomato sauce – Sometimes I use my homemade marinara in this recipe. Salt & pepper Fresh parsley – If you happen to have basil on hand instead, that will work too!
How to Make Spaghetti Squash Lasagna Boats
If you want to get a head start on this recipe, you can cook the spaghetti squash the day before. Even if you don’t do this, the whole recipe takes about an hour in the oven, so it’s doable for a weeknight! Prepare. Preheat your oven to 400ºF and cut the spaghetti squash in half lengthwise, scooping out the seeds and stringy bits. Cook the squash. Drizzle the squash halves with olive oil and place them cut-side-up on a parchment-lined baking sheet. Bake for 30 to 45 minutes, or until the sides are lightly browned and the squash is fork tender. Make spaghetti squash “noodles.” Remove the squash from the oven and allow it to cool until it can be comfortably handled. Use a paper towel to absorb any excess moisture, then scrap the squash from side to side with a fork to form the “noodles.” Make the filling. Mix the meatloaf, ricotta, and tomato sauce together in a large bowl, then season to taste with salt and pepper. Assemble. Spoon some of the filling into the winter squash and stir to coat. Spoon the rest of the filling into each half of the squash, then top each with two tablespoons of mozzarella. Bake. Bake the filled squash boats for 15 more minutes, or until the filling is heated through and the top is just beginning to brown. If you like, you can broil on low to make the cheese crispy. Serve. Scatter the parsley leaves onto the lasagna boats, then serve.
Tips for Success
Here are some tips for making the best spaghetti squash boats!
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!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you don’t have a container big enough for the spaghetti squash boats, you can transfer the insides to a storage container. Reheat in the microwave or transfer to an oven-safe container and reheat at 350ºF until warmed through.
Can I Freeze This?
You can freeze any leftovers you have for up to 2 months, but I recommend scooping them out of the spaghetti squash shells and freezing them in an airtight container for easier storage. Heat frozen leftovers in the oven or microwave, or let them thaw in the refrigerator first for a shorter cooking time. Enjoy friends! If you make this spaghetti squash lasagna boat recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
