Why You’ll Love This Recipe
This recipe is an incredible way to enjoy lasagna without the heavy pasta! The spaghetti squash takes the place of noodles, giving you a unique texture and a nutrient-packed base. Paired with a hearty red lentil marinara sauce and a melty vegan mozzarella topping, this dish is incredibly satisfying yet light. It's perfect for a cozy weeknight meal or as a healthy, plant-based dinner option.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium spaghetti squash
- 1 tablespoon olive oil (for roasting)
- Salt and pepper, to taste
- 2 tablespoon olive oil (for sauce)
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 cup red lentils
- 2 cups water
- 2 cups marinara sauce
- ½ cup vegan mozzarella cheese (optional)
- Fresh basil (for garnish)
- Red pepper flakes (optional)
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half and remove the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place the squash halves face up on the baking sheet and roast for 40-45 minutes or until tender.
- While the squash bakes, prepare the sauce. In a large skillet over medium heat, warm 2 tablespoon of olive oil. Add the shallots and sauté for 2-3 minutes until translucent.
- Add the garlic and dried basil to the skillet and sauté for another 30 seconds, stirring constantly.
- Stir in the red lentils, water, and marinara sauce. Bring to a simmer, then lower the heat and cover. Let the sauce simmer for 30 minutes, stirring occasionally to prevent the lentils from sticking.
- Once the squash is done baking, remove from the oven. Spoon the lentil marinara sauce into the center of each spaghetti squash half, then return to the oven. Bake on the top rack for another 35 minutes.
- After 35 minutes, top each squash half with a thin layer of vegan mozzarella cheese (if using), then bake for an additional 20 minutes, or until the cheese is bubbly and lightly browned. If desired, broil for 1-2 minutes to brown the cheese further.
- Let cool for 5-10 minutes, then top with fresh basil and red pepper flakes for an extra kick.
Servings and timing
- Servings: 4 servings.
- Time: Prep time: 15 minutes, Cook time: 1 hour 15 minutes, Total time: 1 hour 30 minutes.
Variations
- Cheese Substitutes: Use any type of dairy-free cheese, or skip the cheese altogether for a lighter version.
- Add More Veggies: Feel free to add spinach, mushrooms, or zucchini to the lentil marinara sauce for added nutrition.
- Spicy Kick: Add chili flakes directly to the marinara sauce or increase the amount of red pepper flakes on top for extra heat.
Storage/Reheating
- Storage: Store any leftovers in the refrigerator for up to 3 days in an airtight container.
- Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.
FAQs
Can I use another type of squash?
While spaghetti squash is ideal for this recipe, other squashes like butternut or acorn squash can be used as a substitute, though they will offer a different texture.
Can I make this dish ahead of time?
Yes, you can prepare the squash and sauce in advance and store them separately in the fridge for up to 2 days. When ready, assemble the lasagna boats, bake, and top with cheese.
Is this recipe gluten-free?
Yes, this recipe is completely gluten-free as it uses spaghetti squash in place of pasta.
Can I make this dish spicy?
Yes! To add spice, you can increase the amount of red pepper flakes in the sauce or sprinkle extra on top before serving.
Can I freeze this dish?
Yes, you can freeze the fully assembled lasagna boats (without the fresh basil and cheese) for up to 1 month. Reheat in the oven from frozen or thaw before baking.
Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just reduce the cooking time, as the lentils are already cooked. Drain and rinse them before adding them to the sauce.
How do I know when the spaghetti squash is done?
The squash is done when it is fork-tender and the strands can be easily pulled away with a fork.
Can I make this recipe without cheese?
Yes, you can skip the cheese entirely, or top with some nutritional yeast for a cheesy flavor without the dairy.
How do I prevent the spaghetti squash from getting too watery?
To avoid excess moisture, after baking the squash, use a spoon to scrape out the strands, but be sure to gently press them to remove excess water.
What should I serve this dish with?
This dish is filling on its own, but you could serve it with a light side salad or roasted vegetables for a more complete meal.
Conclusion
Vegan Spaghetti Squash Lasagna Boats are a healthy and satisfying alternative to traditional lasagna. The roasted spaghetti squash provides the perfect vessel for a flavorful red lentil marinara sauce and gooey vegan cheese, offering all the delicious flavors of lasagna with fewer calories and more vegetables. This is a must-try for anyone looking for a nutritious and comforting plant-based meal!
Stuffed Spaghetti Squash
- Total Time: 1 hour 30 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
These Vegan Spaghetti Squash Lasagna Boats are a wholesome, plant-based twist on classic lasagna. Made with tender roasted spaghetti squash, a hearty red lentil marinara sauce, and melty vegan mozzarella, this dish is packed with flavor while remaining gluten-free and nutritious. Perfect for a cozy dinner or meal prep, these lasagna boats deliver all the comforting flavors of traditional lasagna without the heaviness of pasta.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil (for roasting)
- Salt and pepper, to taste
- 2 tbsp olive oil (for sauce)
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 cup red lentils
- 2 cups water
- 2 cups marinara sauce
- ½ cup vegan mozzarella cheese (optional)
- Fresh basil (for garnish)
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half, remove the seeds, and brush the inside with olive oil. Sprinkle with salt and pepper, then place cut-side up on the baking sheet. Roast for 40-45 minutes or until fork-tender.
- While the squash roasts, heat 2 tablespoon olive oil in a large skillet over medium heat. Sauté the shallots for 2-3 minutes until translucent.
- Add garlic and dried basil, sautéing for another 30 seconds. Stir in the red lentils, water, and marinara sauce.
- Bring to a simmer, cover, and cook for 30 minutes, stirring occasionally, until the lentils are tender.
- Once the squash is done, remove from the oven. Use a fork to gently loosen the strands, then spoon the lentil marinara sauce into each squash half.
- Return the squash to the oven and bake for another 35 minutes.
- If using vegan mozzarella, sprinkle on top and bake for an additional 20 minutes, until melted and bubbly. Broil for 1-2 minutes for a golden top if desired.
- Let cool for 5-10 minutes, then garnish with fresh basil and red pepper flakes. Serve hot.
Notes
- Cheese Substitutes: Use any dairy-free cheese or skip it for a lighter version.
- Add More Veggies: Mix in spinach, mushrooms, or zucchini for added nutrients.
- Spicy Kick: Add chili flakes to the marinara sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
