Spaghetti Squash Lasagna Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash halves stuffed with vegan meatloaf, ricotta, and mozzarella, then baked until tender. Hearty and protein-rich, with the comfort of lasagna but lighter. A satisfying vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash
- Olive oil (to drizzle)
- 1 cup vegan meatloaf (or cooked down veggie burgers, crumbled)
- 1/3 to 1/2 cup vegan ricotta cheese (or tofu ricotta)
- 1/4 cup vegan mozzarella shreds
- 2 cups tomato sauce
- salt & pepper to taste
- fresh chopped parsley (to garnish)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 2271mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1731mg
- Calcium
- 373mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.