Spaghetti Squash Lasagna Boats
with Vegan Ricotta
These spaghetti squash lasagna boats with vegan ricotta are so easy to throw together for a warm, hearty weeknight meal!
Spaghetti squash is a winter staple in #whitskitch.
These things last forever, so as soon as fall rolls around, I keep them on constant rotation in my kitchen for quick and easy weeknight meals.
While roasting the squash does take about 30 minutes, it’s minimal effort. You chop that thing in half and then let it do its thing in the oven.
While it cooks, you begin scheming what you’ll add to it.
You can go the easy route, and simply toss it with marinara sauce. Or go (slightly) gourmet and sauté up spiced chickpeas to add flavor and protein.
Or you can go somewhere in the middle and stuff it with premade ingredients like I did with these spaghetti squash lasagna boats.
I used canned lentils, which just require a quick rinse, and a tasty Italian marinara for the lasagna filling.
These kitchen hacks keep the actual cooking to a minimum.
The vegan ricotta, which sounds fancy, really just requires tossing all of the ingredients into a food processor and pushing a button.
Not too bad right?
Once your squash has cooked, you simply toss all the ingredients together in your boat and pop it back in the oven for another 15 minutes.
The nice thing about these is that they’re very customizable. In this recipe, I topped one boat with vegan shredded cheese and left the other boat bare to highlight the ricotta.
Both were delish in their own way.
Another option is to sprinkle vegan parmesan on top (pumpkins seeds and nutritional yeast ground up in a food processor) or real parmesan for my vegetarians out there.
You really can’t go wrong no matter what route you take.
- 1 small spaghetti squash
- 1 teaspoon olive oil
- 4 cups kale, washed and destemmed
- 1 cup marinara sauce
- 1 cup cooked lentils
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ cup vegan cashew ricotta
- ½ cup of vegan cheese (optional)
- 1 cup raw cashews, soaked for at least 1 hour
- 2 tablespoons lemon juice
- 2 tablespoons avocado or olive oil
- ½ teaspoon salt
- Preheat oven to 400 degrees.
- Slice spaghetti squash in half and place face down on a greased baking sheet. Bake for 30 minutes.
- While squash cooks, make the vegan ricotta by combining all ingredients in a food processor and pureeing until smooth, about 2 minutes.
- Heat oil in a medium pan and saute kale until wilted, about 2-3 minutes.
- Remove squash from the oven and use a fork to pull apart squash "noodles." Remove from boats and combine in a medium bowl with kale, marinara, lentils, and spices. Distribute between boats.
- Stir in ¼ cup of ricotta into each boat.
- Top boats with vegan cheese (optional).
- Return to oven for 15 minutes.
- Serve immediately.
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Weigh In: Have you cooked spaghetti squash before? How would you customize your spaghetti squash lasagna boats?
All produce for these tasty boats and the zesty marinara were purchased from my favorite farm to doorstep delivery service, Milk & Eggs. This post is sponsored by Milk & Eggs but all opinions are my own. FYI, Los Angeles area friends, you can get $20 off your purchase of $40 or more using the code “whitneyerd.”