These spaghetti squash boats are loaded with plant-based protein, and a hearty bolognese sauce and plenty of cheese make them taste like lasagna. Ready in 30 minutes and super satisfying!
Give me a big bowl of pasta with a chunky tomato sauce and some fresh basil and I'm a happy camper. But sometimes I'm just not feeling a super carb-heavy and grain-heavy meal. These spaghetti squash boats are the perfect solution—while spaghetti squash doesn’t replace the pasta in flavor, it does replace it in form. Combine it with a meaty vegan bolognese and you won’t miss the carbs!
(Looking for more ways to replace the carbs in your favorite pasta recipes? Try my Avocado Alfredo with Zucchini Noodles and Vegan Zucchini Lasagna.)
Why You’ll Love This Spaghetti Squash Boat Recipe
- Easy to make. What's great about spaghetti squash, aside from the fact it's a wonderful grain-free pasta alternative, is that it's actually quite simple to make. All you have to do is slice it in half and bake it for about 20 minutes, and the whole recipe is done in 30 minutes.
- Packed with protein. With lentils, hummus, and vegan cheese, this spaghetti squash boat recipe is a great source of plant-based protein.
- Delicious and satisfying. This recipe will definitely scratch that itch for Italian food! The sauce and cheese give these spaghetti squash boats lasagna vibes.
What You'll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Spaghetti squash – Look for a squash that doesn't have any gashes (which can quickly get moldy) or soft spots.
- Diced tomatoes – Use a high-quality brand for the best flavor.
- Red lentils
- Hummus – You can use homemade hummus or store-bought hummus.
- Nutritional yeast – This adds cheesy flavor and a boost of vitamin B12.
- Italian seasoning
- Water
- Shredded vegan cheese – Use your favorite brand of plant-based mozzarella.
How to Make Spaghetti Squash Boats
- Roast the squash. Cut it in half and place it cut-side-down in a baking dish filled with 1/4-inch of water. Roast for 20 minutes at 425ºF.
- Make the sauce. Add all the ingredients except the cheese to a saucepan. Bring to a boil, then reduce to a simmer and cook for 10 to 15 minutes, or until thickened.
- Stuff the squash. Scoop out the seeds of the roasted squash. Divide the sauce into the spaghetti squash boats, then sprinkle cheese on top.
- Broil. Return the squash to the oven and broil for 2 to 3 minutes, or until the cheese is melted and browned in spots.
Tips and Variations
- Don’t panic about the lentils breaking down. Red lentils are different from brown lentils in that they don’t really hold their shape when cooked. They add texture to the sauce, but don’t expect the same texture as whole brown or green lentils.
- Use plain hummus. Flavored hummus might not pair well with the other ingredients in this recipe. We love an everything bagel hummus, but not with Italian food!
- Add more veggies. If you want to customize these spaghetti squash boats, try adding sautéed spinach, roasted eggplant, or other veggies.
- Make it vegetarian. Use regular cheese instead of vegan cheese; you could also add some grated Parmesan or a dollop of ricotta cheese to make your spaghetti squash boats creamy.
What to Serve With Spaghetti Squash Boats
A simple side salad with this easy vegan Caesar dressing recipe or some crusty bread would pair well with these spaghetti squash boats. You could also serve them alongside an easy veggie side dish, like roasted zucchini or sauteed garlic green beans.
Storing and Reheating Leftovers
Store stuffed spaghetti squash in the fridge for 4 days and reheat them in the microwave or in the oven. Alternatively, you can also freeze these bad boys for up to 3 months and pull them out whenever you need a quick meal! Just let them thaw in the refrigerator before reheating.
More Spaghetti Squash Recipes
Spaghetti Squash Boats
Ingredients
- 2 small spaghetti squash
- 2 cans Diced Tomatoes
- 1/2 cup red lentils
- 1/2 cup hummus flavor of choice
- 1/4 cup nutritional yeast
- 1 tablespoon Italian seasoning
- Salt & pepper to taste
- 1/2 – 3/4 cup water
- 1 package shredded vegan cheese
Instructions
- Preheat the oven to 425ºF. Cut the squash in half, lengthwise and put them face down in a baking dish. Add enough water to cover the squash by 1/4″. Roast squash for 20 minutes.
- While the squash is cooking, add the remaining ingredients (minus the cheese) into a saucepan. Start with just 1/2 cup of water and add more as needed. Bring the pot to boil, then reduce and simmer until thickened, about 10 – 15 minutes.
- Once squash is done roasting, remove from oven, flip over and scoop out the seeds. Fill each squash half with about 1 cup of sauce. Sprinkle with cheese.
- Place the squash back into the oven and turn the oven to broil. Broil for 2 – 3 minutes, watching carefully so the cheese doesn't burn.
- Remove and serve immediately!
Nutrition
