Spaghetti Squash Lasagna Boats are a healthy, vegan, and gluten-free dinner option! Filled with hearty cashew cheese and tangy marinara sauce, they’re a versatile and customizable dinner. Plus, learn how to cook spaghetti squash in the microwave in just 10 minutes!

How To Cook Spaghetti Squash in the Microwave

Cut a 1/4 inch score around the long sides of the squash (as if you were cutting in half through the stem ends). Make a few cuts that hit the center of the squash; this will help steam escape more easily.
Place squash in a microwave-safe dish and cook on high for five minutes. Use oven mitts to remove squash and carefully slice in half, using your scored marks as a guide. Scrape out the seeds.
If both halves of your squash will fit side by side, place them face down in your baking dish (I used a pie plate). Add 1 inch of water to the plate and carefully place back in the microwave to cook for 3-5 more minutes.
Remove from microwave, drain water, and scrape out your spaghetti squash strands (if you have a larger or smaller squash this may take a different amount of time). Set your strands in one bowl and your empty shells to the side to use later.

If you don’t have a microwave or a large enough microwave-safe dish, I also give an option below for cooking this squash in the oven.

Once cooled, we’ll scrape out the strands, leaving the shell intact. After that, the boats get a classic lasagna treatment! Layers of tangy marinara sauce, toothsome spaghetti squash, and creamy cashew cheese make this simple recipe feel extra special. You’d never guess it required so few ingredients.

How to Customize these Spaghetti Squash Lasagna Boats

Try adding a layer of sautéed vegetables.
For added protein, add a layer of white beans or cooked lentils.
Serve these boats with fresh bread and a green salad. Better yet if you have a bottle of wine to pair.

I hope you enjoy these spaghetti squash lasagna boats! Please be sure to leave a comment or let me know on Instagram if you give them a try.

Want more lasagna recipes? Try this summer skillet lasagna for a fun take!

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Spaghetti Squash Lasagna Boats

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Total Time: 30 minutes
Yield: 2 boats 1x
Diet: Vegan

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Description

Spaghetti Squash Lasagna Boats are a healthy, vegan, and gluten-free dinner option! Filled with hearty cashew cheese and tangy marinara sauce, they’re a versatile and customizable dinner.

Ingredients

Scale

1 small spaghetti squash
Olive oil
Salt & pepper
2 cups of your favorite marinara sauce
1/3 cup cashews or slivered almonds, soaked in hot water for 30 minutes
1/2 tsp garlic powder
1 tsp lemon juice
Fresh basil or parsley to garnish, optional

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Instructions

To microwave the squash (see notes for oven option): Cut a 1/4 inch score around the long sides of the squash (as if you were cutting in half through the stem ends). Make a few cuts that hit the center of the squash; this will help steam escape more easily. Place squash in a microwave safe dish and cook on high for five minutes. Use oven mitts to remove squash and carefully slice in half, using your scored marks as a guide. Scrape out the seeds. If both halves of your squash will fit side by side, place them face down in your baking dish (I used a pie plate). Add 1 inch of water to the plate and carefully place back in the microwave to cook for 3-5 more minutes. Remove from microwave, drain water, and scrape out your spaghetti squash strands (if you have a larger or smaller squash this may take a different amount of time). Set your strands in one bowl and your empty shells to the side to use later.
While squash is cooking, drain your cashews and add to a high speed blender with 5 TBS water, garlic powder, lemon juice, and a pinch of salt. Blend until a cream sauce forms. Set aside.
Take each of your shells and begin filling. In layers, add marinara sauce, spaghetti squash strands and cashew cheese. Fill the boats to the top, insure that the last layer is your cheese. Broil for 5-10 minutes until cheese is golden brown. Garnish with optional fresh herbs and enjoy!

Notes

To cook squash in the oven: Preheat your oven to 400 degrees F. Using a sharp knife, slice the squash lengthwise and scoop out the seeds. Drizzle a small amount of olive oil on each half of squash, then place face up on a baking sheet. Roast for 30-45 minutes, then test squash with a fork. If it appears strand-like and is easily pulled out. Your squash is done. If you are using a larger squash, it may take up to a hour. When squash is finished roasting, turn off your oven and let the squash cool for a few minutes. Carefully scrape out the insides of the squash with a fork, maintaining the shell (as this will be the boat we stuff).

Nutrition facts will vary based on the sauce you use (feel free to make your own or purchase a low sodium low sugar option from the store).