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These stuffed spaghetti squash only require 10 ingredients, including making homemade vegan cashew mozzarella cheese. They’re naturally gluten free, can be made nut free and are a great, lighter weeknight dinner option!
This recipe was updated on December 6, 2023 to include an improved recipe and new photos. The ingredients and nature of the recipe remains the same.
Why This Recipe Works
- Spaghetti squashes are one of the best options when you want the feel and taste of a pasta dinner without the pasta!
- Store-bought vegan cheeses are really convenient to quickly sprinkle on top of dishes, but they are generally expensive, not realistic taste-wise, do not melt and can be hard to find! This recipe uses a homemade vegan mozzarella that is more realistic in texture, melts and even browns!
- Although this spaghetti squash lasagna boat doesn’t contain any meat or mock meats, we’re keeping the protein content high with red lentils!
What You’ll Need
- Spaghetti squash – replacing the traditional pasta for a lighter, healthier option! I like to use the spaghetti squash as a bowl but you can also scrape the squash noodles into a bowl as well.
- Marinara sauce – I really love using the brand Rao’s. I find the best price for it at Costco, but I’ve seen it in most grocers. Any marinara sauce will do – even homemade!
- Red lentils – The protein source in this recipe! They cook really quickly and provide a nice texture in our sauce.
- Shallots – I like to use shallots as opposed to onion here as it provides the same flavor without the volume. I don’t like to write recipes that call for a 1/4 of an onion because then you have 3/4 of an onion laying around.
How to Make Stuffed Spaghetti Squash
Making this recipe may seem intimidating with the homemade cheese and all, but it is really quite easy.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half and remove seeds. Brush insides with oil and sprinkle with salt and pepper to taste. Place the squash halves face up on a baking sheet.
- Next, prepare the sauce. In a large skillet or pan with a lid over medium heat, warm the oil. Then, add the shallots and sauté for 2-3 minutes, or until translucent. Add the minced garlic, dried basil and sauté for another 30 seconds, stirring constantly to prevent burning.
- Add the red lentils, water, and marinara sauce, and stir to combine. Bring to a simmer, then lower the heat, cover, and let the marinara sauce simmer for 30 minutes. Stir every once in a while to prevent the lentils from sticking to the bottom.
- Divide the lentil marinara sauce between the squash halves, then bake on the top rack for 35 minutes.
- While the squash bakes, prepare the Vegan Cashew Mozzarella.
- After 35 minutes, top the squash with a thin layer of mozzarella cheese, then bake for an additional 20 minutes on the top rack, or until lightly browned and bubbly. (You can broil for 1-2 minutes if needed, but the cheese browns VERY fast under the broiler!).
- Let cool for 5-10 minutes, then top with fresh basil and red pepper flakes and enjoy!
FAQ and Expert Tips
Roasting the squash as opposed to cooking it in an instant pot or even in a microwave helps prevent it from getting soggy and watery. Additionally, sprinkling the squash with salt before roasting will allow the salt to absorb any additional water that may be released while roasting.
Spaghetti squash is quite unique and no other squash will have the stringy, noodle texture. You could try substituting in another similar sized squash, but it will not be the same.
Yes. If I was going to use a store bought vegan cheese, I would use the Violife Mature Cheddar Block. It melts better than pre-shredded cheese and is better flavor than most I’ve tried.
Yes, you may just need to cook your squash for longer, but it should work just fine!
Expert Tips
- Wait to prepare the mozzarella until the squash only has 15 minutes left to roast. It is easiest to spread overtop the squash when it is very fresh and hot.
- Serve this squash boat with a side dish or side salad! Since we swapped out the pasta for squash, this recipe is naturally lower in calories and you may need additional calories to build a full meal.
- Top your squash with fresh basil! It is the perfect fresh topping that pulls this dish together.
More Easy Dinner Ideas You Might Like
Stuffed Spaghetti Squash Recipe
Ingredients
- 1 (3 lb) spaghetti squash ($3.84)
- sea salt and black pepper to taste ($0.02)
- 1 tablespoon avocado oil ($0.19)
- 1/2 recipe Vegan Cashew Mozzarella Cheese ($1.87)
Lentil Marinara Sauce
- 1 tablespoon avocado oil ($0.19)
- 2 shallots diced ($0.60)
- 2 cloves garlic minced ($0.12)
- 1 teaspoon dried basil ($0.06)
- 1/2 cup red lentils rinsed ($0.48)
- 1/2 cup water
- 2 cups marinara sauce ($1.80)
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half and remove seeds. Brush insides with oil and sprinkle with salt and pepper to taste. Place the squash halves face up on a baking sheet.
- Next, prepare the sauce. In a large skillet or pan with a lid over medium heat, warm the oil. Then, add the shallots and sauté for 2-3 minutes, or until translucent. Add the minced garlic, dried basil and sauté for another 30 seconds, stirring constantly to prevent burning.
- Add the red lentils, water, and marinara sauce, and stir to combine. Bring to a simmer, then lower the heat, cover, and let the marinara sauce simmer for 30 minutes. Stir every once in a while to prevent the lentils from sticking to the bottom.
- Divide the lentil marinara sauce between the squash halves, then bake on the top rack for 35 minutes.
- While the squash bakes, prepare the Vegan Cashew Mozzarella.
- After 35 minutes, top the squash with a thin layer of mozzarella cheese, then bake for an additional 20 minutes on the top rack, or until lightly browned and bubbly. (You can broil for 1-2 minutes if needed, but the cheese browns VERY fast under the broiler!).
- Let cool for 5-10 minutes, then top with fresh basil and red pepper flakes and enjoy!
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave.
Notes
- The nutrition facts are written as if 1 squash half was 1 serving.
- You can omit the lentils from the marinara, but I like the added protein and nutrition.
- Homemade nut free mozzarella cheese: Tofu Mozzarella (no nuts, no oil).
- You can use any store-bought vegan cheese instead, but I like the texture and taste of the homemade mozzarella best!
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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Photos by: Your Home, Made Healthy
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Just made this and it was so good! The hardest part was simply cutting the squash (reminded me of carving a pumpkin), but it was smooth sailing after that. It is so delicious and filling. I will be making this again!
I’m so glad you loved it!