Spaghetti Squash Lasagna Boats are an easy, vegan main dish. They’re loaded with protein thanks to creamy plant-based ricotta and crumbled meatloaf, and meal prep friendly too!
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 i t’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.
- S paghetti 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
- V egan 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
- T omato 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. M ix 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.
Ingredients
Spaghetti Squash Lasagna Boats
- 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
Instructions
Spaghetti Squash Lasagna Boats
- 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!
Notes
- 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!
Spaghetti Squash Lasagna Boats
Ingredients
Spaghetti Squash Lasagna Boats
- 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
Instructions
Spaghetti Squash Lasagna Boats
- 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!
Video
Notes
- 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!
Nutrition
Spaghetti Squash Lasagna Boats https://jessicainthekitchen.com/spaghetti-squash-lasagna-boats/ December 7, 2021
This vegan pesto pasta recipe is full of bright, fresh flavors. If you’re looking for a simple weeknight dinner, you’ll love this recipe!
I love exploring new flavors and ideas, but there’s something to be said for those classic, go-to recipes you return to again and again. Pesto pasta is definitely one of those dishes. It’s easy to make, perfect for customizing, and it’s always packed with flavor. Even though it takes minutes to whip up for a weeknight dinner, it somehow always makes me feel like I’m eating a meal from a fancy Italian restaurant.
I’ve made many a pesto pasta before, and many different kinds of pestos. Below, I include a basil pesto recipe made with walnuts and vegan Parmesan, but if you want to switch things up, you can choose from parsley pesto , or kale pistachio pesto , a more classic basil pesto or a creamy cashew pea pesto for something different. If you’re pressed for time, you can also use a store-bought pesto or one from the farmer’s market, which is totally okay too. Food is supposed to work for you, not the other way around!
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.
For the vegan basil pesto:
- Basil – Buy fresh looking leaves without any dark spots or sliminess.
- Raw walnuts – If you like, you can toast them to bring out their flavor.
- Vegan parmesan cheese – Here’s how to make your own vegan parmesan .
- Garlic
- Lime juice – Swap with lemon for a more traditional pesto.
- Sea salt
- Olive oil
- Pepper
For the pasta and tomatoes:
- Pasta – Use any variety you like, but fusilli, rigatoni, rotini, and cavatappi are all great for “gripping” the pesto.
- Pesto – you can use store-bought or my homemade recipe! Double check your store-bought pesto that it’s vegan; most contain parmesan cheese.
- Vegan heavy cream – for added creaminess! You can use store-bought or my homemade recipe! This is a new addition to this recipe so it isn’t in the ingredient photo above.
- Pasta water – You’ll have to remember to reserve it before you drain the pasta. (Anyone else always forget to do that?!)
- Coconut oil – Olive oil will work, too.
- Grape or cherry tomatoes – Feel free to swap this with your favorite seasonal veggies.
- Salt and pepper
- Vegan parmesan – For serving with your pasta.
How to Make Vegan Pesto Pasta
Here’s a step-by-step guide to making pesto pasta:
Cook the pasta. Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Cook the tomatoes. While you’re cooking the pasta, place a skillet over medium heat and melt the coconut oil. Add the tomatoes, and cook, stirring often, until they’re cooked down and burst, about 5 minutes.
Make the pesto. Add all of the pesto ingredients into a food processor or high powered blender and process until the mixture reaches your desired consistency, scraping down sides if needed. You can store any excess in a jar, and use what you need for the dish.
Finish the pasta. Drain the pasta, reserving some of the cooking water. Add the pasta to the skillet with the tomatoes, then add the pesto and stir to coat. If the pesto seems too thick, you can add some of the cooking liquid. Divide into bowls or plates and garnish with vegan Parmesan.
Tips for Success
This recipe is perfect for beginning cooks, but I have a few tips to help you along the way :
- Don’t be afraid to add a lot of oil. One mistake a lot of people make with pesto is skimping on the oil. The result is a thick, paste-like mixture that doesn’t coat the pasta. For a smooth, creamy pesto, you have to be liberal with the oil!
- Customizing the texture. When processing the pesto, you can stop once all of the ingredients are finely chopped for a more rustic feel, or you can keep going until the ingredients are completely pureed. It’s up to you, but it’s good either way!
- About the nuts. I use walnuts, but cashews, pine nuts, and walnuts can all be used to make pesto, too. If you’re allergic to nuts, try using hemp seeds instead.
How to Store and Reheat Leftovers
If you have leftover pesto pasta, pop it in an airtight container and keep it in the refrigerator for up to 3 days. You can either reheat it in the microwave until it’s warmed through, or place it in a skillet and warm it over medium heat.
Can I Freeze Pesto?
Yes, you can freeze pesto—in fact, I recommend that you do! I love keeping a variety of pestos on hand in the freezer for quick weeknight dinners. For individual portions, freeze your pesto in an ice cube tray, then transfer the cubes to a freezer bag. To freeze a big batch, transfer the pesto to a freezer bag, press out the air, and freeze it flat in your freezer. When you’re ready to use it, you can either thaw the pesto in the refrigerator or place the freezer bag in a bowl of hot water until it thaws.
Ingredients
Pasta and tomatoes
- 8 ounces pasta
- ½ tablespoon coconut oil
- 2 cups grape tomatoes , or cherry tomatoes, sliced
- Salt and pepper to taste
- 2-4 tablespoons vegan heavy cream , or vegan creamer , or unsweetened non-dairy milk
- 3 tablespoons vegan Parmesan cheese , homemade or store-bought plus more for garnish
- ½ to ¾ cup pesto , homemade – below or store-bought
- 2-4 tablespoons pasta water
Basil Pesto
- 2 ½ cups basil , stemmed and washed
- ⅓ cup walnuts , raw
- 2 tablespoons vegan Parmesan cheese
- 3 cloves garlic
- 1 tablespoon lime juice
- ½ teaspoon sea salt
- ⅓ cup olive oil , up to 1/2 cup
- 1/2 teaspoon pepper , adjust to taste
Instructions
- Bring a pot of salted water to a boil. Cook the pasta to the box or package’s directions.
- While the pasta is boiling, heat the coconut oil in a pan over medium high heat. When hot, add in the tomatoes, stirring and sautéing until the tomatoes are cooked down and burst, about 5 minutes. Season with sea salt and black pepper.
- While the tomatoes, are cooking down, prepare the pesto.
- Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour the excess into a jar, and use ½ to ¾ cup for the dish.
- Strain the cooked pasta, saving a few tablespoons of pasta water if the pesto is too thick on the pasta. Add in the vegan heavy cream and the pasta to the pan with the tomatoes, the vegan parmesan cheese, and then pour the pesto on, stirring in. Add the pasta water if necessary.
- Taste and add more sea salt if needed. Serve with some extra vegan parmesan on the side and enjoy!
Notes
- Don’t be afraid to add a lot of oil. One mistake a lot of people make with pesto is skimping on the oil. The result is a thick, paste-like mixture that doesn’t coat the pasta. For a smooth, creamy pesto, you have to be liberal with the oil!
- Customizing the texture. When processing the pesto, you can stop once all of the ingredients are finely chopped for a more rustic feel, or you can keep going until the ingredients are completely pureed. It’s up to you, but it’s good either way!
- About the nuts. I use walnuts, but cashews, pine nuts, and walnuts can all be used to make pesto, too. If you’re allergic to nuts, try using hemp seeds instead.
