Home Recipes Vegetarian Spaghetti Squash Lasagna Boats

Vegetarian Spaghetti Squash Lasagna Boats

by Tansy Boggon

Vegetarian spaghetti squash lasagne boats are a scrumptious vegetable-packed lasagna-like dish with layers of marinara sauce, spinach, feta and sweet spaghetti squash noodles. It’s a great dish to combine more veggies into your diet with some novelty.

Let me introduce spaghetti squash if you are not already acquainted with it!

Whole spaghetti squash on wooden surface with black background.
A whole spaghetti squash.

I admit I had very little knowledge of this vegetable before moving to New Zealand, where you can find it in supermarkets during the colder months.

When I first saw it in the supermarket, I brought one home to explore what to do with it.

If you’re not sure yourself, I hope the tips and recipes below will help you start enjoying spaghetti squash.

Alternatively, if you’ve tried spaghetti squash and want to get cooking, you can jump down to the recipe.

Two spaghetti squash lasagna's on a black baking tray with a white napkin and fork in the background.

What is Spaghetti Squash?

Spaghetti squash belongs to the same family as pumpkins, zucchini and gourds. It has many similarities, such as the thick skin and seeds. However, it has one striking difference: when cooked, its flesh forms stringy strands like spaghetti.

Uncooked and cooked spaghetti squash side by side with text labels.

As a consequence, spaghetti squash is often eaten as a pasta substitute. Not that I’m suggesting you forgo pasta and only have spaghetti squash from now on!

However, it is a great vegetable to add to your repertoire of meals.

It also provides a sense of novelty, which can help you to eat with greater awareness of the sensory experience and thus embrace Joyful Eating.

Cooked spaghetti squash is mild in flavour. It is slightly sweet but not as sweet as a pumpkin. The mild flavour makes it a great companion to pesto and tomato-based sauces, just like pasta.

How to cook spaghetti squash

Spaghetti squash can be steamed, microwaved or baked. However, roasted is hands down the best as it gives a sensational caramelised flavour to your ‘spaghetti’.

Cooked spaghetti squash with fork to create 'noodles'.
Cooked spaghetti squash scraped with a fork to achieve ‘spaghetti noodles’.

How to roast spaghetti squash

To roast, spaghetti squash can be cut in half lengthwise or cut crossways to create rings.

Lengthwise, it will give you spaghetti ‘boats’ that make for a large serving.

Spaghetti squash rings are fun if you want smaller servings, such as when you want to serve it as a side dish or are feeding little ones. Furthermore, the spaghetti strings will be longer when the squash is cut crossways rather than lengthwise.

Instructions on roasting spaghetti squash

  1. Heat oven to 200oC.
  2. Slice squash.
  3. Scoop out the seeds with a spoon.
  4. Drizzle with olive oil.
  5. Place cut sides down on a baking tray lined with baking paper.
  6. Roast for 40-50 minutes until skin pierces easily with a knife.
  7. Use a fork to scrape out ‘spaghetti’ or smother with your chosen toppings.


  • Cooking with the squash cut-side-down minimises trapping moisture in the squash, which can make it a little soggy.
  • If you choose to cook spaghetti squash rings, the cooking time will be shorter, like 30-40 minutes.

Save the seeds!

You can roast the seeds like pumpkin seeds for a crunchy, savoury snack.

Meal ideas with spaghetti squash

  • Make spaghetti squash boats topped with tomato mixture or pesto.
  • Scoop out cooked ‘spaghetti’ and serve drizzled with pasta sauce and meatballs.
  • Add ‘spaghetti’ to soups.

Once cooked, store spaghetti squash in the fridge in an airtight container for up to 2 days. Leftovers make a great addition to soups and stews. You can even put it in a quesadilla!

Fork in a spaghetti squash boat on a black baking tray.

Ingredients for vegetarian lasagna boats

To prepare this spaghetti squash dish, you will require:

  • One medium-sized spaghetti squash
  • Olive oil
  • Onion
  • Garlic
  • Can diced tomatoes
  • Italian herbs (basil or oregano)
  • Frozen spinach
  • Feta
  • Parmesan
  • Freshly ground pepper
  • Salt
Two spaghetti squash lasagna's with a black background and a fork full of the filling.

Dig into a spaghetti squash boat

I hope this recipe has inspired you to get cooking with spaghetti squash. Let me know if you do in the comments below.

Fork in a spaghetti squash boat on a black baking tray.
Print Recipe
5 from 2 votes

Vegetarian Spaghetti Squash Lasagna Boats

Vegetarian spaghetti squash lasagna boats are a scrumptious vegetable-packed lasagna-like dish with layers of marinara sauce, spinach, feta and sweet spaghetti squash noodles.
Total Time1 hour 30 minutes
Course: Main Course
Keyword: vegetarian
Author: Tansy Boggon


Ingredients – Lasagna Boats

  • 1 spaghetti squash
  • Olive oil for drizzling

Ingredients – Marinara Sauce

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed or finely chopped
  • 1 can diced tomatoes
  • 1 teaspoon Italian herbs (basil or oregano)
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon salt

Ingredients – Layers

  • 1 cup frozen spinach, defrosted with moisture squished out or equivalent blanched
  • ½ block feta, crumbled (80-100 g)
  • ½ cup Parmesan cheese, grated


  • Pre-heat oven to 200oC.
  • Cut off stem and then slice squash in half lengthwise. Scoop out seeds. Drizzle with olive oil and roast cut side down for 40-50 minutes.
  • Once the spaghetti squash is cooked, which you could do the day prior, you can begin preparing the marinara sauce and other ingredients.
  • Heat olive oil in a medium saucepan. Add onion and garlic. Sauté until soft and translucent.
  • Then add the tomatoes, Italian herbs, pepper and salt. Cook on medium heat for 10 minutes. Stir occasionally, while preparing the other ingredients and placing them out ready to construct your lasagna.
    ingredients for Spaghetti Squash Lasgana Boats separated in bowls on black baking tray
  • Once the spaghetti squash is cooled, use a fork to scrape out ‘spaghetti’ and place in a bowl for later use.
  • Inside the two spaghetti squash ‘boats’, scoop in 1/3 of the marinara sauce. Then top with 1/3 of the spaghetti squash. Then top with half the spinach and feta; spreading it out evenly across the surface. Then add another layer of marinara sauce, then spaghetti squash and the spinach and feta. Cover with the final layer of spaghetti squash and smother in the remaining marinara sauce. Top with Parmesan cheese.
  • Place in oven to bake for 15-20 minutes, until cheese browns.
  • Serve with a side salad.


‘Beef’ it Up
Combine mushrooms, chickpeas, lentils or textured soy protein into the marinara sauce for extra flavour or protein.

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Amy Liu Dong July 11, 2024 - 5:34 am

5 stars
Oh my gosh, this is a perfect fall recipe to make. It is so easy and definitely delicious. I really like it!

Radha July 13, 2024 - 2:06 pm

5 stars
I never thought of making this and using a spaghetti squash is a healthy idea. I have everything needed to make these. I am giving this recipe a try.


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