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

Ingredients:
- 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
Directions:
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.
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!
That cashew ricotta looks FAB! As does this whole bowl <3
I agree — eating them out of the spaghetti squash “bowls” makes total sense and it’s kind of fun too right? :) I love making spaghetti squash lasagna and prefer to it pasta any day!
Haha! We work so much in the kitchen… I love how things just pop into our heads to save a bit of time (and scrubbing more dishes)! These are so vibrant and colorful, Sarah! I’ve been eating all the squash from our CSA ‘winter’ box.. and no spaghetti squash has made an appearance yet… I’m waiting. Delicious work!
Super excited to try this recipe. Just curious does anyone have experience with how well this bowls keep in the refrigerator/reheat? Thanks again for the great idea.
Hey Brooke! We always have two bowls leftover and I usually place them on plate and cover them with reusable wrap (but plastic wrap or tinfoil will also work!). I just store the cashew ricotta separately, then reheat the bowls in the microwave and top with the ricotta before serving. I hope that helps! :)
Pingback: 21 Healthy Plant-Based Meals for Everyone • Fit Mitten Kitchen
I am new to plant based eating and this was a great recipe using the first harvest of spaghetti squash from my garden. I already had an open jar of spaghetti sauce on hand, so I used that instead of the diced tomatoes and it worked well. I also loved the cashew ricotta and just used that and nutritional yeast on top instead of vegan parm. I also used the Earthbound Farm kale, baby chard, and spinach mix instead of just kale. I will definitely make this again.
Family loved this. Thought it was a little salty (especially the cashew ricotta), however that could have been my heavy hand and once you mixed the spaghetti squash Witt the tomato sauce and the cashew cheese, it was awesome. I got 2 1/2 thumbs up from my 3 boys (one doesn’t like squash, but he also doesn’t have a choice on what he can eat for dinner ). This will be a staple in our house. Soooooooooo good!
This was absolutely delicious! Love the cashew ricotta paired with the veggies and spices. It was also super quick and easy. This will definitely be one that we’ll make again and again. Thank you for sharing!!
Thank you for sharing this creative & incredibly delicious recipe! It was surprisingly filling too! To save time I used Kite Hill Ricotta which was excellent. Has anyone nailed down reheating in the oven? If so how long and at what temperature? Since it’s so filling you could divide the halves to make it 8 servings. Last night my husband & I both ate a half each but we’re incredibly full after. Tonight we tried splitting a half and it was the perfect portion for us. Might be a nice way to stretch the recipe. We will be eating this one more night!
This is one of my new favorites! I scooped all the squash out and served it in individual bowls, with a layer of spaghetti squash, tomato sauce and then spoonfulls of the cashew cream. Absolutely delicious! Thank you!
Just made this! Oh my gosh! So delicious! Skipped the olive oil and sauteed in water. We will be making this regularly! Thank you!!
This was by far the best spaghetti squash recipe I’ve ever had or made!! I’ve recently been transitioning to a Whole Foods plant based diet, been a process over over 7-8 months but I’m going strong now. This was delicious and will make again very soon!! I skipped the olive oil also.
I’m so glad you enjoyed it! Thank you for the review, Adam!
Pingback: Introduction – The Breakdown of Food
Pingback: 10 Low Carb Spaghetti Squash Recipes You Have to Try | Clean Plates
These are amazing! Subbed the kale for frozen chopped spinach because I’m l.a.z.y but looking forward to trying it with kale next time as everything was easier than I was expecting! Was cooking for my non-vegan in laws as well as my husband and I who are vegan and it was a big hit all around. Thanks for the amazing recipe! Sure to be a regular in our house!
Wow this was delicious! I’ve never had spaghetti squash before and wasn’t sure if I’d even like it. My mother-in-law gave me two squash and I had to look up a recipe. I’m so glad I found this one!
Instead of diced tomatoes I used a 24oz can of spaghetti sauce and with the layering of 4 halves, I wish I would have added an extra 6oz. I also used spimach instead of Kale and canned mushrooms since thats what I had available. It was so good! It definitely tastes like Lasagna and is very filling.
I just made this! I modified the sauce to be low fodmap because of my stomach issues. Definitely the best spaghetti ssquash recipe I’ve tried. Thank you ffg or posting
INCREDIBLE. Will make again with the delicious cashew parmesan!
Pingback: 27 OF THE BEST WINTER SQUASH RECIPES YOU CAN FIND -
This will be my third time making this exact recipe! It’s so good I I really never change anything. So so so good! & the cashew ricotta just makes it perfectly !
I finally found a vegan dish that I love!
Pingback: 22+ Vegan Keto Recipes (Easy Dinner Ideas!) | Just another WordPress site
Pingback: 10 Best Vegan Spaghetti Squash Recipes To Try Today - The Good Food Goddess
My first time making spaghetti squash and this recipe was a winner!! Family loved it and asked it be on the regular rotation. I made the cashew ricotta and cashew parmesan with just a dash of salt. Left out the oil as well. Really wonderful depth of Italian flavor without the noodles. Thanks so much for sharing this!!
Pingback: 14 Best Vegan Keto Recipes To Brighten Your Day - Impatient Foodie
Pingback: 30+ Easy Vegan Spaghetti Squash Recipes (Healthy!) | The Green Loot