1cupvegan meatloaf or cooked down veggie burgerscrumbled
1/3 to 1/2cupvegan ricottaor tofu ricotta
1/4cupvegan mozzarella shreds
2cupstomato sauce
salt & pepper to taste
fresh chopped parsleyto garnish
Instructions
Spaghetti Squash Lasagna Boats
Preheat oven to 400°F/200°C.
Cut the spaghetti squash in half lengthwise and spoon out all the insides. All the stringy bits and the seeds.
Drizzle with some olive oil and place cut side up on a lined baking sheet.
Bake for 30 to 45 minutes until sides are slightly brown and squash is fork tender but still slightly firm. You'll want to bake it for 30 minutes for a small spaghetti squash, and 45 for a larger one.
Remove from oven and allow to cool slightly. Pat with a paper towel to remove any water that has formed. Don't turn your oven off.
Using a fork, scrape the squash from side to side until it resembles spaghetti. Don't pierce through the squash at the bottom or sides.
In a bowl, mix the meatloaf, ricotta, and tomato sauce together. Add salt and pepper to taste if necessary. Spoon a bit into the strands and mix until coated. Then spoon the rest equally into each half of the squash, covering everything.
Top with two tablespoons of mozzarella on each.
Bake for 15 more minutes in the oven until everything is heated through and cheese begins to brown slightly.
You can broil for a few minutes on low if also desired.
Top with parsley to garnish. Enjoy!
Video
Notes
To store leftovers:Refrigerate leftovers in an airtight container for up to 3 days. If you don’t have a container large enough for the spaghetti squash boats, transfer the insides to a storage container. Warm in the microwave or transfer to an oven-safe container and reheat at 350ºF until heated through.To freeze: Freeze this recipe for up to 2 months. I recommend scooping the insides out of the spaghetti squash shells and freezing them in an airtight container for easier storage. Heat from frozen in the oven or microwave or let the leftovers thaw in the refrigerator first for a shorter cooking time.Here are some tips for making the best spaghetti squash boats!
Meatloaf swaps. If you don’t have leftover homemade meatloaf or veggie burgers, you can crumble store-bought veggie burgers or meatballs instead. Not into meat replacements? Try using cooked lentils!
Cooking for a crowd. Spaghetti squash boats are an excellent vegan main dish for Thanksgiving or Christmas, but the “boats” are a little unwieldy for a holiday dinner plate. Instead of using the squash shells, you can simply bake everything in a baking dish coated with cooking spray.
Using the spaghetti squash shells. If you are using making spaghetti squash boats, be careful not to tear or pierce the skin with the fork when you’re shredding the insides. You don’t want the filling to leak out!