Vegan Spaghetti Squash Lasagna Bowls
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.
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 cooked lentils or 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 cream cheese if you like.
Looking for more spaghetti squash recipes? Here are some favorites:
- Spaghetti Squash Burrito Bowls
- Chili Stuffed Spaghetti Squash Bowls
- Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo
- Spinach Artichoke Pesto Spaghetti Squash Bowls
Vegan Spaghetti Squash Lasagna Bowls
Yield: 4 bowls
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2 large spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, diced
- 1 bunch kale, stem removed and finely chopped (about 3 cups)
- 2 tablespoons tomato paste
- 15-ounces diced tomatoes, drained
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt & pepper
- cashew ricotta and cashew parmesan* for topping
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. Lightly grease the outer edges of the flesh then lay 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 skillet, warm two tablespoons olive oil over medium heat. Cook the onion for about 3 minutes, until translucent. Add the mushrooms, and garlic then continue to cook for 5 minutes, or until mushrooms start to release their liquid.
To the skillet, add the diced tomatoes, tomato paste, basil, oregano, salt & pepper. Stir to combine. Bring to a low boil then reduce to a simmer. Add the kale, cover and allow to steam for a few minutes, until kale is wilted.
Once the squash is cooked, flip each one over so that the flesh is facing up. Using a fork, scrape about half of the squash strands out onto a plate. Scoop a heaping 1/2 cup of the filling inside the squash. Layer the squash strands on the plate back into the squash bowls then finish with another 1/2 cup of the filling. Top with cashew ricotta and parmesan, and enjoy!
*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.