You’re going to love this Lasagna Stuffed Spaghetti Squash. It’s a blend of vegan ricotta and mozzarella mixed with vegan ground beef in a homemade marinara sauce and all topped with melty cheese for a delicious plant based, gluten free meal.
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When it comes to comfort food, it doesn’t get better than lasagna. Hearty vegan meat sauce, creamy cheese, and fresh herbs and spices all blended together in every delicious bite. Yum!
But for those of us who are trying to stay healthy, a classic lasagna dish might be out of the question. Don’t worry; I’ve got you covered!
This Lasagna Stuffed Spaghetti Squash is a gluten-free, low carb, and keto-friendly vegan lasagna that has all the same elements of the classic comfort dish without loading up on carbs and empty calories.
I think you’re going to love it!
Recommended Ingredients & Equipment
The ingredients for this stuffed squash recipe are highly versatile. While I recommend my favorite brands of vegan beef and cheese below, you can feel free to swap them out for your variety of choices.
Here is everything you need.
Edit: Please note that parsley is not pictured but is a recommended ingredient.
Recipe Notes
- Spaghetti Squash – When spaghetti squash is cooked, it creates stringing squash pieces similar to pasta, making this a natural squash of choice. However, you could swap this out for acorn squash or butternut squash if that’s what you have on hand.
- Vegan Beef – I recommend either Impossible Beef or Beyond Beef. However, any type of vegan beef replacement will do. For a whole foods alternative, you could use tempeh beef or lentil walnut meat. If you’re using either of the homemade recipes, just make sure to use Italian Seasoning in place of the taco spices.
- Vegan Ricotta – The brand I recommend is Kite Hill. It’s an almond based vegan ricotta that is the best on the market! If you can’t find it, you could make your own vegan ricotta cheese.
- Vegan Mozzarella – I recommend Violife mozzarella but any type of vegan mozzarella will work.
Recommended Equipment
For this recipe, you will need a baking sheet and a silicone baking mat or parchment paper, a large skillet, a mixing bowl, and a chef’s knife. (<<affiliate links)
Step-by-Step Instructions
Step One – Cook the Squash
Preheat the oven to 425 degrees F.
Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy membrane and generously brush each half with olive oil. Flip the squash over so that they are face-side down on a baking sheet.
Bake for 30-35 minutes until the squash is tender and has started to brown on the edges.
Step Two – Make the “Meat” Sauce
Heat oil in a large sauté pan over medium heat. Stir in the garlic and sauté for 30 seconds, until golden brown and fragrant. Add the vegan “beef”, breaking it up with the back of a wooden spoon as you stir.
Pro Tip: The beef will burn quickly, so make sure you are stirring constantly. Cook the beef until it is brown on all sides. This will vary depending on the type of vegan beef you use so make sure to follow the browning instructions on the package.
Add the tomato sauce and spices. Reduce heat to low and simmer for 10 minutes while the squash finishes cooking.
Once the squash is tender, remove it from the oven and gently pull apart the squash with a fork. It will create strings of squash similar to pasta. Remove as much as you can from the bottoms, reserving at least 1/2″ on the sides for support.
Stir the squash pieces into the meat sauce and set aside.
Step Three – Assemble and Bake
In a small bowl combine the vegan ricotta, 3/4 cup vegan mozzarella, and Italian parsley. Once combined, transfer it to the bottom of your cooked squash, packing it down evenly.
Top the squash with your meat sauce, mounding the top and packing it down as you fill.
Top with additional vegan mozzarella and return to the oven for 15 minutes, until the filling is heated all the way through.
Pro Tip: For extra melty cheese sauce, gently cook the remaining mozzarella cheese with 1-2 tablespoons of non-dairy milk in a small saucepot over medium-low heat stirring frequently. The cheese will get melty and gooey. Add the cheese sauce to the top of your squash before returning to the oven.
Serving And Storing
Serving – Cut each half of the squash in half and serve immediately with a large salad and dinner biscuits.
Storing – Leftover squash can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the squash in foil and reheat for about 30 minutes in the oven. If you have leftover “meat” sauce store it separately in the refrigerator for up to 5 days. Serve it over pasta, zucchini noodles, or a toasted baguette.
Tips and Tricks
- This recipe is highly versatile. You can use your favorite vegan ground beef and cheese or make your own at home. For a few suggestions, check out my recipe notes under Recommended Ingredients & Equipment.
- Typically vegan cheese doesn’t melt very well. For extra melty cheese sauce, gently cook the remaining mozzarella cheese with 1-2 tablespoons of non-dairy milk in a small saucepot over medium-low heat stirring frequently until the cheese is melty and gooey. Add to the top of your squash before returning to the oven.
- Cook the beef until it is brown on all sides. This will vary depending on the type of vegan beef you use so make sure to follow the browning instructions on the package.
Frequently Asked Questions
Not all brands of vegan beef and cheese are keto friendly but many are. Both Impossible Foods and Violife quality as keto-friendly options.
If you want to save on dinner prep time, the best option is to make your filling in advance. Store the filling in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the filling and cook the squash according to the instructions in the recipe card below.
When spaghetti squash is cooked, it creates stringing squash pieces similar to pasta, making this a natural squash of choice. However, you could swap this out for acorn squash or butternut squash if that’s what you have on hand.
More Stuffed Vegetables
- Wild Rice Stuffed Acorn Squash
- Beans & Rice Stuffed Bell Peppers
- Moroccan Stuffed Eggplant
- Mexican Style Stuffed Zucchini Boats
Vegan Lasagna Stuffed Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 2 tbsp. olive oil, divided
- 1 tsp. salt, divided
- 1/2 pound vegan ground "beef"
- 1 14 (oz) can crushed tomatoes
- 1 tbsp. Italian seasoning
- 1/2 tsp salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 3/4 cup vegan ricotta cheese
- 1 1/2 cup vegan Mozzarella cheese, divided
- 1/4 cup Italian parsley, chopped
- 2 tbsp. non-dairy milk
Instructions
- Preheat the oven to 425 degrees F. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out the seeds and the stringy membrane and generously brush each half with olive oil. Flip the squash over so that they are face-side down on a baking sheet. Bake for 30-35 minutes until the squash is tender and has started to brown on the edges.
- Heat 1 tablespoon of oil in a large sauté pan over medium heat. Stir in the garlic and sauté for 30 seconds, until golden brown and fragrant. Add the vegan “beef”, breaking it up with the back of a wooden spoon as you stir. Cook the beef until it is brown on all sides. Add the tomato sauce and spices. Reduce heat to low and simmer for 10 minutes while the squash finishes cooking.
- Once the squash is tender, remove it from the oven and gently pull apart the squash with a fork. It will create stringy squash pieces similar to pasta. Remove as much as you can from the bottoms, reserving at least 1/2″ on the sides for support. Stir the squash into the meat sauce and set aside.
- In a small bowl combine the vegan ricotta, 3/4 cup vegan mozzarella, and Italian parsley. Once combined, transfer it to the bottom of your cooked squash, packing it down evenly. Top the squash with your meat sauce, mounding the top and packing it down as you fill. Top with additional vegan mozzarella and return to the oven for 15 minutes, until the filling is heated all the way through. (See recipe tips before for extra melty cheese sauce).
- Cutting each half in half again and serve immediately.
Notes
- This recipe is highly versatile. You can use your favorite vegan ground beef and cheese or make your own at home. For a few suggestions, check out my recipe notes under Recommended Ingredients & Equipment.
- Typically vegan cheese doesn’t melt very well. For extra melty cheese sauce, gently cook the remaining mozzarella cheese with 1-2 tablespoons of non-dairy milk in a small saucepot over medium-low heat stirring frequently until the cheese is melty and gooey. Add to the top of your squash before returning to the oven.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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