Vegan Ricotta Spaghetti Squash Boats
Recipe type: Dinner, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
These easy spaghetti squash lasagna boats with vegan ricotta make a delicious, balanced meal with a beautiful presentation.
  • 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)
Vegan Cashew Ricotta*
  • 1 cup raw cashews, soaked for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons avocado or olive oil
  • ½ teaspoon salt
  1. Preheat oven to 400 degrees.
  2. Slice spaghetti squash in half and place face down on a greased baking sheet. Bake for 30 minutes.
  3. While squash cooks, make the vegan ricotta by combining all ingredients in a food processor and pureeing until smooth, about 2 minutes.
  4. Heat oil in a medium pan and saute kale until wilted, about 2-3 minutes.
  5. 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.
  6. Stir in ¼ cup of ricotta into each boat.
  7. Top boats with vegan cheese (optional).
  8. Return to oven for 15 minutes.
  9. Serve immediately.
*Homemade ricotta can be subbed for premade soft vegan cheese or ricotta.
Recipe by Whitney E. RD at