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Finished stuffed spaghetti squash with a fork

Vegan Lasagna Stuffed Spaghetti Squash

You're going to love this Lasagna Stuffed Spaghetti Squash. It's a blend of vegan ricotta and mozzarella mix with ground "beef" in a homemade marinara sauce and all topped with melty cheese sauce for a delicious plant based, gluten free meal.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 514kcal
Author: Sarah McMinn


  • 1 medium spaghetti squash
  • 2 tablespoon olive oil, divided
  • 1 teaspoon salt, divided
  • ½ pound vegan ground "beef"
  • 1 14 (oz) can crushed tomatoes
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¾ cup vegan ricotta cheese
  • 1 ½ cup vegan Mozzarella cheese, divided
  • ¼ cup Italian parsley, chopped
  • 2 tablespoon non-dairy milk


  • 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 ½″ on the sides for support. Stir the squash into the meat sauce and set aside.
  • In a small bowl combine the vegan ricotta, ¾ 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.


Serving and Storing – Serve your stuffed squash immediately. 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.
Make in Advance - 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.
Recipe Tips
  1. 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.
  2. 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.
Variations - 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.


Calories: 514kcal | Carbohydrates: 43g | Protein: 15g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 3mg | Sodium: 1728mg | Potassium: 527mg | Fiber: 13g | Sugar: 9g | Vitamin A: 789IU | Vitamin C: 13mg | Calcium: 264mg | Iron: 5mg