Spaghetti Squash Lasagna Bake

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Ceramic baking dish filled with our gluten-free vegan Spaghetti Squash Lasagna Bake recipe

At this point, you’re probably thinking I have a thing for spaghetti squash.

If you think that, you are correct. How could you not love a vegetable that tastes like pasta? SQUASH PASTA!

I believe I’ve made my case.

Making easy tofu ricotta in a blender

After pairing spaghetti squash with basil pesto, I knew a lasagna-inspired dish with my favorite tofu ricotta would be amazing. Tofu ricotta + marinara sauce = flavor match made in heaven. It’s science.

Baking sheet with spaghetti squash for the ultimate vegan fall spaghetti squash recipe

In addition to being incredibly flavorful, this recipe is also simple, requiring just 10 ingredients. And it’s naturally gluten-free and vegan, so everyone can enjoy.

Ceramic baking dish with healthy Spaghetti Squash Lasagna Bake for a gluten-free vegan meal

So what’s it taste like? Kind of amazing. It’s:

& Comforting

Despite being so hearty, it’s pretty light and healthy since the “pasta” is actually a vegetable. Plus, the tofu ricotta provides tons of protein, with 10 grams per serving! This would make the perfect weeknight meal to feed your family or to entertain a crowd. It would pair especially well with my Kumquat Kale Salad with Tahini Dressing or my Garlicky Kale Salad with Crispy Tandoori Chickpeas.

If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your photos always make our day. Cheers, friends!

Our delicious gluten-free vegan Spaghetti Squash Lasagna Bake ready to go in the oven

Spaghetti Squash Lasagna Bake

Flavorful, hearty 10-ingredient Spaghetti Squash Lasagna Bake with simple tofu ricotta and vegan parmesan cheese! A plant-based meal that’s perfect for fall and winter!
Author Minimalist Baker
Top down shot of a ceramic dish filled with Vegan Spaghetti Squash Lasagna Bake
4.95 from 141 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days




  • 3-4 Tbsp extra virgin olive oil (plus more for squash)
  • ~1/2 tsp each sea salt + black pepper (to taste // plus more for squash)
  • 2 lemons, juiced (2 lemons yield ~1/3 cup or 80 ml)
  • 12 ounces extra-firm tofu (drained and pressed dry for 10 minutes)
  • 3 Tbsp nutritional yeast
  • 1/2 cup packed fresh basil
  • 1 Tbsp dried oregano
  • 1/4 cup vegan parmesan cheese (plus more for serving)



  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  • Carefully halve your spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
  • Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. It should appear pretty clean.
  • Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside to cool slightly. Also reduce oven heat to 375 degrees F (190 C).
  • In the meantime, add all tofu filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact.
  • Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness.
  • Once fully baked and slightly cooled, use a fork to scoop out spaghetti squash into fine strings. Set aside.
  • Lightly grease a 9×13-inch (or similar size) baking dish (adjust dish size/number if altering the number of servings) and lay down 1/3 of the squash. Top with several spoonfuls of tofu ricotta, then pour on a layer of marinara sauce. Repeat until all ricotta filling and marinara is used up – about 3 layers. Make sure the top layer is sauce.
  • Loosely cover the dish with foil and bake for 20 minutes at 375 degrees F (190 C). Then remove foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden brown. Cover with foil if the squash is browning too quickly.
  • Let cool briefly, then serve with desired toppings (listed above). I prefer red pepper flakes and vegan parmesan cheese. Fresh basil adds a nice pop of color.
  • Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven for 20-25 minutes or until completely warmed through.



*Nutrition information is a rough estimate calculated without additional toppings.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 325 Carbohydrates: 37.7 g Protein: 10.2 g Fat: 16.8 g Saturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 871 mg Fiber: 6.3 g Sugar: 15.8 g
HEALTHY Spaghetti Squash Lasagna Bake! 10 ingredients, plant-based, SO delicious! #vegan #glutenfree #lasagna #recipe #fall #healthy #recipe #minimalistbaker

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My Rating:

  1. Carly says

    Loved the flavor of the tofu ricotta! I used extra basil because I love the flavor but everything else I did exactly as the recipe called for. I was surprised at how filling this was without the lasagna noodles.

  2. Rebecca says

    Wow, this was way yummier than I expected. I followed the recipe exactly, except I made my own marinara, and it tasted both decadent and wholesome. Will definitely make again.

  3. Lu says

    My family really enjoyed this recipe for Christmas dinner! We used shredded vegan Parmesan cheese from Trader Joe’s but followed the rest of the recipe almost exactly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hazani, it’s best when fresh. If you do freeze it, it will be more liquidy, so we’d suggest uncovering it toward the end and baking 10 minutes longer.

  4. M.B. says

    This dish was delicious and, as a bonus, impressed my non-vegan family member. I was surprised by how much the tofu filling tasted like what I remember ricotta to be. I roasted the spaghetti squash in advance because the cook time is a little long for a weeknight, and that worked well to make it a viable option for me for a weeknight dinner.

  5. Alexis says

    Just another fabulous recipe over here! This one took a bit of time but was actually super easy since most of the time went to cooking, not chopping. And it was delicious!

  6. Anna says

    WOW! Just wow! This was absolutely delicious! And besides being time consuming, it was fairly easy to make. The tofu ricotta had the same texture and flavor as actual ricotta in this dish it was insaneeee! The whole family enjoyed it, including my picky 11 year old brother!

  7. Mere says

    I made this using leftover spaghetti squash cooked in the instant pot yesterday. Because I had only one squash, I cut the recipe on half. This was good but extremely acidic with the tomato sauce and lemon from the vegan ricotta. Perhaps adding a bit of sugar to the recipe would help cut the acidity. Has anyone tried this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Divya! We haven’t tried that and we think it might be too watery as extra-firm tofu tends to be much denser than silken. It might work, though. Let us know how it goes if you give it a try!

  8. Wendy says

    this recipe is perfect as it. My family loves it each time I make it. The last time I made it I added a layer of lentils and a layer of raw spinach, as I was working with a very small spaghetti squash.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should be okay! Just know it won’t be as rich, but you could sub cashews for that. Hope that helps!

      • Tami says

        Can this recipe be made ahead of time and frozen? And if so, frozen after it’s cooked or while it’s still “raw“? Thinking for Christmas Eve

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Tami! Either way could work, as long as you either warm it in the oven or bake it fully from frozen. Let us know how it goes!

  9. hannah says

    this was so delicious – the vegan ricotta is was especially good. will definitely be making that again. i will say that i think it made closer to 12 servings and i had to freeze it because i just couldn’t eat any more. for what it’s worth, it did actually freeze okay, at least on a 3-week timeline! i thawed a few servings this week and then heated them up over the stove. it definitely lost its lasagna structure upon reheating it but it was just as good.

  10. lindsay k says

    This lasagna checked all the boxes for me… creamy, comforting, and healthy.
    I substituted the dried herbs in the ricotta for fresh basil and parsley. So. So. So. Good!!! Thank you so very much for sharing❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lindsay! Love the swap for fresh herbs. Thank you for sharing! xo

  11. Meredith says

    This recipe was absolutely outstanding, full stop. It was easy to prepare, each ingredient was thoughtful in its impact, and leftovers are actually delicious. Approved by the vegan, the vegetarian, and the omnivore alike.

    My spaghetti squash was a little too watery so next time I’ll give it a squeeze after cooking with some tea towels – but this is no fault to the excellent recipe. I had purchased some vegan parmesan to top each portion with but in all honesty, it wasn’t necessary. So much flavor from the tofu ricotta! I do recommend a good dose of red pepper flakes on top, as suggested, if you are so inclined. This is a keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re thrilled to hear you enjoyed it so much, Meredith! Thank you so much for the lovely review! xo

  12. Jess B says

    This is the most delicious lasagna recipe I have ever eaten in my life!! We love it so much, made it back to back weeks, we just can’t get enough! Thank you Minimalist Baker!!!

  13. Natalie Stenger says

    This is my favorite thing to make, and always a crowd pleaser. I had my mom over to teach her how to cook healthy, this was the recipe I chose. She loved it! I also add some Italian seitan crumbles into the tomato sauce. Thanks minimalist baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, love that! Thanks you for sharing, Natalie. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. kimberly venable says

    Delicious recipe! Even the non-vegan approved :)! The only alteration we made was to add a layer of spinach between layers of the squash/cheese/marinara layers. We will make again and again.

  15. Tara says

    This was my first time cooking with spaghetti squash. It was a hit! Me and my family were surprised at how much we enjoyed this type of squash.
    I made the dish exact to the recipe. I do think my squash were a bit on the small side, so I used a smaller casserole. I did notice quite a bit of liquid after baking. I may try cooking it a bit longer next time.
    Thanks for another awesome recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Tara! You can bake uncovered in the last 10 minutes or so to reduce the liquid.

  16. Dani says

    Tonight someone asked me how I managed to make healthy food that tastes so delicious. What was my secret? I told them it’s no secret I just make recipes from you! Last night was the tofu cauliflower rice stir fry and tonight was recipe. Some of the boys had never had tofu before and couldn’t believe it was the star of both recipes. thank you for all the amazing recipes!

  17. Carrie Richard says

    I made this tonight and it was SO good. I only had one spaghetti squash so tried to cut the recipe in half but forgot to cut the amount of vegan parm. I also added garlic powder to the mixture as well. I loved the lemon flavor but think some may find it stronger than they may like.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Randy, The spaghetti squash is cooked at 400 and then you reduce the temperature to 375 to cook the lasagna. Hope that helps!

  18. Holly says

    Can this recipe be layered a day ahead, refrigerated, and baked the following day? I like to prep meals on the weekend and then pop in the oven during the week. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Holly, we wouldn’t recommend assembling the dish ahead of time or it could get soggy. But you can pre-bake your spaghetti squash and leave it unstrung (whole), as well as prepare your vegan ricotta.

  19. Amanda says

    This recipe was fantastic! I had to roast my squash for a little longer, pressed my tofu for 30 min and baked for an extra few minutes with the foil off. It was not watery at all. I heated leftovers up in the air fryer and it tasted great – the fresh basil was a nice touch!

  20. Dakotah Kennedy says

    Any recommendation for someone who’s soy allergic? I’m allergic to wheat, eggs, and soy and would love to try this!

  21. Nicole says

    This was delicious and so beautiful!! Thank you for the lovely recipe. I’m sure I’ll make this again, as well as find a use for that amazing “ricotta.”

  22. Amy Bosnoian says

    I really enjoyed this recipe! It was so pretty and tasted delicious. The only downside was the slight tanginess of the tofu from the squeezed lemon juice. What might I add instead to make it less tangy and more mild?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, thanks for sharing! We’d suggest reducing the lemon juice and adding more vegan parmesan. Hope that helps!

  23. Grace says

    this was actually so incredible. my non- vegan friends who don’t eat anything “healthy” were obsessed with it.
    i made some replacements – i was out of foil so didn’t cover it and it was totally fine. i also didn’t have vegan parm so i used vegan mozzarella and was just as good. i also used canned lemon juice and worked totally fine. i also didn’t have time to drain the tofu and again, it was DELICIOUS. thank you!!!

  24. Caryn McGrath says

    This is fabulous! I didn’t have fresh basil, so I used dried. It was still great. The tofu ricotta texture was very much like real ricotta. I added a tad bit more salt and lemon for my taste. I plan to use the ricotta recipe for a classic, non-spaghetti squash recipe next.

  25. Sneha says

    One of my earliest work week meals, and I’d definitely say it’s best when fresh too (didn’t hold up too well frozen, but I’m wondering if there’s an adjustment that would make this great meal a little more freezer friendly?)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sneha, we aren’t sure of any modifications for freezing, other than we think the marinara could be frozen if using homemade.

      • Shelby says

        Dana, can I just say WOW!! This may be my favorite recipe of yours. I must say I am a faithful follower of yours and love all your recipes but this one really topped them all! Thank you!

  26. Judith Lenart says

    This recipe ( like all MB recipes) is the bomb! Sometimes I add a layer or spiralized zucchini for extra veggies. I use my homemade tomato sauce and the tofu ricotta gives it a nice heartiness. For added decadence, dollop some kite hill vegan almond ricotta on top for a fabulous vegan feast!

  27. Deserae says

    Hello LOVE this recipe! I have made it twice already. I plan to make it again but realized i have everything to make the ricotta except for the tofu! Can’t believe I forgot it. Any suggestion for a substitute for tofu? or think I could just make it without? maybe just add a little more almonds? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We have our almond ricotta here! Which can also be made with soaked cashews (just use less water when blending as they’re already softened).

  28. Amy O'Connell says

    My son, who has been a vegetarian for many years, gave this recipe rave reviews. I didn’t have any fresh basil so I used some homemade pesto I had in the freezer. He said the combination of flavors was wonderful. One question. It had lots of liquid after baking. I cooked the squash in the instant pot instead of baking it. Do you think that could be the reason?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing! So, squash can produce a bit of liquid, which is totally normal. You can bake uncovered in the last 10 minutes or so to reduce this!

      • Laurie says

        I had the liquid issue as well; easy fix by baking it cut side UP. It also gives the squash a denser, nuttier flavor.

  29. Brynne Thomas says

    Okay so I’ve actually made this twice and just reached deep into the archives to pull it out for tonight! Self isolation = need for comfort food. I have made this strictly vegan and also with some sneaky real Parmesan amongst my non vegan friends . Both delicious. I like to strictly layer mine and have a bit more sauce to it when I make it, but that’s a ME thing . This recipe is a GOD SEND and a real crowd pleaser. Every time I make it people think it took me forever to make … only Dana and I know the truth !

  30. Kelsey says

    Typical five stars for your recipes! I made with your almond ricotta instead (don’t eat tofu normally) and it was perfect! I also added a bit of sautéed onion, mushrooms and spinach to the marinara to get an extra serving of veggies! Thanks as always for your amazing recipes!

  31. Abigail says

    This is going to be a staple recipe for me! I did just as the recipe said, but for a serving size of three and it fed my mother and I easily for two nights in a row.

    Tonight I will try it with a sun-dried tomato sauce I have leftover instead of the marinara and see how it goes. :-)

  32. Meggie Wolfe says

    Thanks so much for this simple recipe! Needed to use up ingredients in the fridge and I had everything on hand. LOVED the tofu ricotta. Added some smoked chipotle powder to the recipe since I love the smokey and spicy flavor with red sauce. I had a little bit of pesto to sub in for basil and added some dried basil to amp up my lack of fresh basil. Then I topped it with some breadcrumbs and ta da! I couldn’t stop eating it.

  33. Alexis Hayslett says

    Tasted great. Boyfriend loved it too. Just a little too watery (which was my fault since the store was out of extra firm tofu).

  34. Jo says

    I love this recipe SO much and come back to it time and time again! Nutritional yeast is the best way to trick picky meat-eaters into eating vegan food ;)

    My only note – make sure to use a red sauce that’s on the thicker side as thinner ones tend to get a bit liquid-y in the oven. Also, if I don’t have fresh basil handy, I’ll add in about 2 tbps of pesto to the tofu ricotta, and a little more during the assembly process – quite tasty as well!

    Thanks Dana!! You rule! :) <3

  35. Ilys says

    I made it tonight with my mom and it’s really the perfect comfort food. It was tasty and hearty. We made some modifications : we cooked the squash in the microwave and added less oil/lemon in the tofu ricotta. At the end, we just find that the portions was quite big but it is obviously personal and it depends on the appetite. What is sure is that we are definitely going to do it again! Thank you for this great recipe!

  36. Nathalie says

    I made this last night and everyone gave it a big thumbs up!! Even my most “selective” eater! I added extra nutritional yeast.

  37. Cindy C says

    This is one of our new go to favorites! I love the tofu filling so much, I make just that for a dip. Thank-you for the recipe!

  38. Kristina says

    This is one of the best vegan dishes I’ve ever prepared! So easy, so cozy and comforting, but so healthy. Love that this is dairy free but also packs a protein punch by using tofu. Made this for myself as meal prep for the week but I’ll definitely be making this for a dinner party soon!

  39. Linda says

    Awesome recipe D! I will make again . I’d let a friend try some & he said it’s excellent! So he has your recipe & he will make it too. ?I used two different types of squash, the stripetti squash and spaghetti squash. The squash combo form a great lasagna shape. Thanks for sharing. It’s really Good!

  40. Jamah Dacus says

    I have been making this recipe for years. I switch it up every time, sometimes adding sauteed mushrooms, fresh spinach, grilled red onions, etc. Always a huge hit in my house.

    I even have a visiting 14-year old for a month, and it has been a challenge, as she is very very picky. She LOVES this dish, and has requested we make it again after taking 3rd’s. If that doesn’t say something, I don’t know what will.

  41. Rae says

    So good! This gets better and better each time I make it. This last time I added cut up Field Roast sausages and it was amazing. 10/10 recommend this recipe. It really is fairly simple to make and leftovers heat up well.

  42. Natalie says

    I made this for dinner tonight after it was recommended to me on a vegan forum, and I can’t wait to make it again! So delicious, it’s so Italian! I followed everyone’s recommendations about draining the squash first and I had no issues with excess liquid. I halved the recipe and used a 9×9 dish, worked out great. The real winner was the tofu ricotta, you’d never know it’s dairy-free. I’d love to try it in ravioli or canelloni ?

  43. Jacqueline says

    I have made this twice now and it is a new favorite of mine and my husband I froze leftovers to bring to work, which I thought still tasted great and held up well. Yum!

  44. Monica says

    The tofu ricotta is life changing!
    I saw butternut squash lasagna “noodles” in the store recently and would love to try this recipe with those.
    Thanks again for another great recipe. This was easy, delicious and surprisingly light.

  45. Laura says

    Loved it! This will be a go-to recipe. I did a few simple modifications, and it was amazing! I read some of the other reviews about it being too watery, so prior to spreading the squash in the pan I tossed the shredded squash with some vegan Italian breadcrumbs and nutritional yeast. That seemed to soak up any excess water. I also added some Gardein meatballs in the casserole, and that really sent it over the edge! The meatballs mixed with the tofu ricotta was so dang good!!!!! Thanks for a great comfort food recipe. :)

  46. Faith Ralphs says

    Very delicious! Even though I’ve been eating plant based for years, this was my first time buying and using tofu and I loved it! This dish makes me want to plant spaghetti squash in my garden next year.

  47. Saffy says

    Love this recipe and have made it multiple times. I also make my own marinara sauce off an NYT recipe. I do find that it tends to be a bit watery once baked (especially the first time I serve it immediately after baking). Wondering if you have any recommendations to minimize this?


  48. Natalia S. says

    Delicious and so comforting! I just made it using the exact recipe and added Rao’s Marinara’s Sauce and it turned out perfectly. And yes, it was definitely comforting too. Basically exactly what we needed on the first chilly night of the year.

  49. Molly says

    One of the best ways I’ve used spaghetti squash! After reading reviews it was a little watery, I put the pulled strands of squash in a colander and pushed out as much liquid as I could before layering in for the bake. I poured off a little water in middle of baking too. Was delicious!

  50. Gala Hunter says

    I made this lasagna tonight, but omitted the oil and added some kale before the last layer. I also did not have fresh basil, which I am sure would have been better, but nonetheless it was fantastic!! Thank you!!

  51. Michelle says

    Made this the other day and it turned out great! I did remove some of the moisture from the spaghetti squash after cooking as I’ve had issues with watery spaghetti squash in the past. The tofu ricotta is out of this world and I will definitely be making this again!! Thanks for the delicious recipe!

  52. Sue Roderus says

    This was DELICIOUS! I have never cooked spaghetti squash before and was looking for a recipe. So glad I found this one. I wish I had tired it years ago as it is so easy. I have made this a couple of times which is a testament to how good it is. I will now try some other recipes with spaghetti squash.

  53. Kathy Fuentes McBride says

    The secret is to cook the squash “al dente” just barely tender. If you over-cook it will get mushy. I tossed the squash with the vegan Parmesan instead of adding it to the Tofu ricotta. It helped absorb some of the extra liquid. And I didn’t cover it with foil so it wouldn’t “steam” while baking. It was the perfect texture! So good.

  54. Jenna K-H says

    Do you think this could be pre-made and portioned out/frozen? I’ve never tried freezing spaghetti squash before, but I am looking for freezer meals to make before school picks back up. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we have not tried freezing it so we can’t say for sure. If you do, report back on how it goes!

      • Jenna K-H says

        I ended up splitting the recipe in half and cooked one pan tonight and I am putting the other in the freezer as an assembled casserole to go in the oven. If the recook works I will let you know! :)

  55. Nicki says

    Husband and toddler daughter give it 5 stars too! 3 year old went back for seconds, which makes me happy. The final dish was watery, as some of the other reviewers noted, but it IS squash, after all, so expected. I was surprised at how flavorful this was with so few ingredients. Will make again!

  56. Megan says

    This recipe is amazing. Thanks so much for sharing this. I would definitely recommend. This is probably one of my favourite minimalist baker dishes ever.

    I’ve prepared this for my vegans and non-vegans and it has been a huge hit.
    I love love love this dish.

    After the first couple times I made this, I started to experiment. I actually double the amount of tofu to make it a more filling and broil the the dish towards the end- but that’s just my spin on it :)

  57. Cristina says

    I made this today and it is delicious!!! I did not have fresh basil so I added ~1/2 cup pesto and I also added a little more salt and pepper to the squash, but I made no other changes. My nr 1 food critic (11 year old) also loves it!

  58. Carol H says

    This was delicious! The tofu ricotta was so cheesy and flavorful and added a wonderful creaminess to the dish. I pulled off small amounts of the tofu and dropped them all over each layer so there was more ricotta in each bite. Really loved the dish.

  59. RunningPath says

    This was excellent. Mine was also watery, like others mentioned, but that didn’t detract from it. I think maybe I used too much sauce, or…I dunno. I covered the squash with sauce so there wasn’t any showing like in the photos, so maybe that’s it. My pickiest child had 3 servings, so no matter what it’s a win for me. In the future I may make a half recipe, because this is a LOT of food. There were 4 of us eating it and I have a lot left over. I also served Gardein chickn strips on the side for my autistic son who doesn’t eat anything the least bit unusual, and actually the pairing was great for the other kids too.

  60. Lauren says

    made this tonight… super hearty and warm. Ricotta is a little too lemony… squeezed a full two lemons…may do one lemon next time? Regardless it’s filling, flavorful and makes a ton for leftovers. Thanks for sharing!!

  61. Sneha Pandya says

    Made this tonight! It was perfect for one the *first* real days of fall… Definitely took me a while to cut open and cook the squash, so I’m hoping I can get the hang of it to make this a second time! Definitely makes a ton of leftovers, so I’ll be bringing it to work for the rest of the week. I’m trying to figure out a way to add more spices, though, because the squash is bland/a little sweet and I want to offset that a bit more. Thanks Dana!

  62. Kelley O'Hara says

    I made this last night… DELICIOUS! Mine did turn out quite watery, but I just used a slotted spoon to serve in order to drain the liquid. This tofu ricotta is amazing!! Great dish!

  63. sandy says

    I freeze my own basil pesto in 2″ ice cube tray squares. Soooo I mixed one cube with ricotta, added a 1/2 cup of Mozzarella and alternated lumps of it with my homemade elk spaghetti sauce in the spaghetti squash. AWESOME!!!!! You don’t need to be vegan to love this recipe.

  64. Tara says

    Hi Dana,
    I received your cookbook this past Christmas and have since been making your tofu ricotta nearly every week – in lasagna, on pizza, in roll-ups – my husband and I can’t get enough! The tofu ricotta is so satisfying for vegans and non-vegans alike. Can’t wait to try this with spaghetti squash for a lightened up yet still amazing pasta dinner. Keep the recipes coming – huge fan :)

  65. Jenni says

    I made this this evening and it’s definitely a new favorite. I am no vegan have never tried anything like this especially the vegan ricotta… and I have to say. I am very impressed. The ricotta was ridiculously delicious. I will definitely be making this again!

  66. Pat Rowell says

    This sounds wonderful! I don’t like tofu, but make a “ricotta” using macadamia nuts that is out-of-this-world! I also make another “ricotta” type filling using cashews that is equally as good. This will be the first time I am using spaghetti squash. I hope it comes out ok.

  67. Mel says

    I made this tonight and it was really good! I only had 1 spagehetti squash but it worked out fine, I just used an 8×8 pan. I used real Parmesan cheese instead of vegan and the faux-cotta came out amazing! Thanks for a great recipe!

  68. Jenna says

    I made this last night for dinner and it was so amazing! I made everyone in my office try it the next day. I love all of your vegan recipes – they never disappoint!! :)

  69. Katy says

    I bought a huge pack of tofu from Costco and didn’t want to just have sautéed tofu every night. I am so glad this recipe made it on the blog! Made this tonight for my boyfriend alongside some spinach turkey meatballs. I told him the filling was tofu ricotta and he was floored. Loved it even more when I told him about the extra protein he was getting! Thanks for another winner.

  70. Katie Watts says

    I made this recipe last night and added a layer of lentil meatball “crumble” and it was a hit! (The brown color of the lentil mixture didn’t add much visual appeal though) Thank you so much for this yummy recipe.

  71. Katie says

    A really yummy casserole! I feel like it could use something to add to the texture, but the flavor was great. I added a little bit more salt than the 1/2 tsp.

  72. Kristina says

    I made this recipe for my twin 8 year old boys last night and they LOVED it!! Having recently gone vegan it has been a challenge sometimes with them, but this one is a winner! Only thing I might change is making a little extra of the tofu ricotta to add more to the dish (maybe that was because I thought it was so amazing!)

  73. Karen says

    I made this tonight and it was very good. I did squeeze some of the water out of the baked squash because things were looking watery. One question: The recipe says to be sure that sauce is the last layer – and yet it also says to keep the foil on while baking if the squash is getting too brown. Well, my squash was underneath sauce. The photos show a very pretty mix of yellow squash and red sauce. Just wondering if I missed something.

  74. Stephanie says

    Cannot say enough good things about this dinner! Made this for dinner and my boyfriend remarked that he didn’t remember the last time he had ‘italian’ food so delicious! Served it with the 5 minute vegan Caesar dressing for a full delicious meal!

  75. Effie says

    this has become a total staple to serve when I have an omnivorous crowd, can’t tell you how many times I’ve been asked for the recipe! And they NEVER believe it isn’t vegan. I usually serve it with a green chopped salad and your balsamic sweet potato spears from the book…it’s also one of the very few recipes that I make absolutely no adjustments too, can’t praise it enough

  76. Holla says

    Im making this now, and it looks SO good! I substituted TOFU for white Navy Beans (its all i had) and the texture and flavour are awesome! I also didn’t have a lemon and used Lime instead, still a wonderful flavour Flav! We shall see how the fam jam feels, but I think its going to be Delish! I also don’t have any vegan parm, so I’m thinking ill just sprinkle a little more nut yeast on top and boom <3 Thanks for this recipe MB.

  77. Julie says

    My family loved this. This is my first time using spaghetti squash. Several servings were eating by my husband and 2 + 4 year olds. My 2 year old thanked me over and over for the “yummy dinner” :). It was a bit watery which I’ll attribute to our pasta sauce – – I’ll try to use a thicker sauce next time. We topped with the vegan pepperoni for some spice.

  78. Emily says

    How do you think this will do preparing it all the night before and having it ready in the fridge to pop in the oven after work? I’ve made this before and loved it!

  79. Chissy says

    Made this tonight. It’s very simple, just a bit labor intensive with all the steps. I followed the recipe exactly, as I like to do the first time I make something. The tofu ricotta is wonderful. The vegan Parmesan “cheese” is the best! I could eat it by the spoonful. My end product came out a bit liquid-y. Not sure why. Thinking that I maybe didn’t press the tofu long enough. Even with the extra liquid, the dish is DELICIOUS. I will be making it again and again in the future, especially with cooler weather approaching!