Description
Spaghetti Squash Lasagna Boats are a delicious and healthy vegetarian main dish, featuring tender roasted spaghetti squash filled with a savory mixture of vegan meatloaf, vegan ricotta, tomato sauce, and topped with melted vegan mozzarella. This recipe is perfect for meal prepping and packed with protein while keeping it plant-based.
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
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare the squash: Cut the spaghetti squash lengthwise in half and scoop out all seeds and stringy flesh from inside, leaving the shell intact.
- Drizzle and roast: Drizzle olive oil on the cut sides, place the halves cut side up on a baking sheet lined with parchment paper.
- Bake the squash: Roast in the oven for 30 to 45 minutes, depending on the size of the squash, until the edges are slightly browned and the squash is fork-tender but firm.
- Cool and drain: Remove from the oven and let cool slightly. Use a paper towel to pat the inside dry to remove excess moisture without flipping the squash.
- Scrape the strands: Use a fork to scrape the flesh from side to side, creating spaghetti-like strands, being careful not to pierce the shell.
- Mix filling: In a bowl, combine the vegan meatloaf crumbles, vegan ricotta, and tomato sauce, seasoning with salt and pepper to taste. Toss some of this mixture with the squash strands to coat them well.
- Fill the boats: Spoon the remaining filling evenly into each spaghetti squash half, covering all the strands.
- Add cheese topping: Sprinkle 2 tablespoons of vegan mozzarella shreds evenly over each filled squash half.
- Bake final dish: Return to the oven and bake for 15 minutes until heated through and the cheese begins to brown slightly. Optionally, broil for a few minutes on low for a more browned top.
- Garnish and serve: Remove from the oven, sprinkle fresh chopped parsley on top, and serve warm. Enjoy your nutritious lasagna boats!
Notes
- Roasting time varies with squash size: smaller squash needs about 30 minutes, larger closer to 45 minutes.
- Patting the squash strands dry prevents a watery filling.
- You can substitute vegan meatloaf with your favorite plant-based ground meat or crumbled veggie burgers.
- For a gluten-free option, confirm all processed ingredients like vegan ricotta and meatloaf are certified gluten-free.
- Broiling at the end is optional but enhances the cheese’s color and texture.
- This dish is great for meal prepping and stores well in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian American
