Spaghetti Squash Pesto Lasagna

by on November 7, 2013
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Spaghetti Squash Pesto Lasagna

Right before I went vegan, I made the best lasagna I had ever tasted. It was called Pesto Lasagna, and it contained eggs and three kinds of cheese. It was so rich and creamy that I never tried to recreate it as a vegan because a cheeseless, low-fat version seemed impossible. I’m not usually one to shy away from tackling the impossible, but I didn’t want to tamper with the memory of a meal that had grown to mythic–and probably unrealistic–proportions over the years. But this week I decided not only to take on the pesto lasagna of my vegetarian days but also to do something I never would have dreamed of doing back then: substitute the noodles with spaghetti squash for a lighter, gluten-free, but still rich and creamy lasagna. And I’m so glad I did!

Cooked Spaghetti Squash

Properly Cooked Spaghetti Squash

But before there was success, there was failure. My first attempt never really got past the spaghetti squash stage. I had bought a small, 2-pound spaghetti squash at the farmers’ market, and I roasted it, as I’ve done in the past. But when I cut it open, the insides were a wet, clumpy mess, not the individual strands of gold “spaghetti” I was expecting. I couldn’t even separate the seeds from the flesh because it was all one sodden pile of mush. I must have cooked it too long for its size, but that’s the problem with cooking a spaghetti squash whole–you can’t check it to determine when it’s done.

Spaghetti Squash in Pressure Cooker

Spaghetti Squash in Pressure Cooker

For my next attempt, I decided to cut the squash in half before cooking so that I could check its doneness. I went down to the grocery store and bought a medium-sized squash, a little over 3 pounds. I didn’t want to wait the hour it could take to roast the squash, so I decided as a short-cut to pressure cook it instead. I fitted my electric pressure cooker with a gadget I’d just bought, a silicone steamer basket, added a cup of water and the two halves of the squash, and then set the timer on high for 8 minutes. I figured that if it needed more time, I could always add another minute, but when I checked it, the squash was perfectly cooked, tender enough that I could scrape out the golden strands but not turning to mush.

Spaghetti Squash Pesto Lasagna

The squash turned out perfectly and so did the lasagna. My husband raved at how good it was and told me that, frankly, he hadn’t been optimistic about spaghetti squash instead of lasagna noodles. But we both loved the creaminess of the sauce and filling which contrasted with the slight crunch of the “noodles.” And the fresh basil gave it a fresh, peppery zing. It was a complicated dish to make on a weeknight, but I’ll definitely make it again.

Product Alert!

Hummus in the VitamixIn this recipe, I used my VitaMix to blend cashews into a smooth sauce. If you’ve been looking for a high-speed blender but have been put off by the high price, this may be your lucky month. All through November, VitaMix is having a sale on their reconditioned blenders. A variable speed control standard blender, like the one I bought reconditioned five years ago, is only $299 this month and comes with a 5-year warranty. Mine arrived looking–and working–like new, so I always recommend the reconditioned models for their value. You can check out all the reconditioned models on sale this month and get free shipping through my affiliate link.

Happy cooking (and blending)!

Susan

This post contains Amazon and VitaMix affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

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{ 88 comments… read them below or add one }

1 Amanda November 7, 2013 at 12:54 pm

This looks great. I feel like I’m missing something in the recipe though. What part of this is the “pesto” part?

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2 Susan Voisin November 7, 2013 at 2:05 pm

The pesto part is the filling, which contains a cup of fresh basil, as well as garlic and nutritional yeast (a sub for cheese), all components of vegan pesto.

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3 Janet T November 7, 2013 at 1:54 pm

I just love spaghetti squash and I’m trying this recipe tonight. A thought about your spaghetti squash problem. I’ve had that happen just once and it was also with a smaller squash early in the season. Since I’d gotten 2 I cut open the other one and it didn’t have any fibers developed either. I think they just weren’t ripe.

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4 Susan Voisin November 7, 2013 at 2:03 pm

You may have a point! This was like no other spaghetti squash I’ve ever seen.

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5 Werner November 7, 2013 at 1:57 pm

Susan, you are a genius! I cannot wait to make this, love the crunch of spag squash. Also, have really been on the fence the last 2 years about the VitaMix. But…I love oil free dressings, sauces, and no-sugar baking. Have pined for the appliance that can make these items less grainy, tired of picking raisins out of the bottom of my blender! I am ready to make the plunge – which one do I need? Does the 2-speed meet the need of most basic vegan stuff? What I see most is the 5200. Don’t want to invest and get the wrong model! Any tips/guidance?

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6 Susan Voisin November 7, 2013 at 2:03 pm

Werner, I really like the variable speed Vitamix and haven’t tried the two-speed, so that’s the only one I can recommend (the one priced $299 now). I think being able to turn the speed up gradually really helps to pull things into the blades. I also don’t see the point in the more expensive ones with some preset speeds.

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7 Brenda November 8, 2013 at 4:42 pm

Poking my nose in here, but I like the variable dial too. I recently got the 5200, and the improvement in hummus texture from my old blender is amazing. I made almond milk with it just this morning.

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8 Rebecca @ Strength and Sunshine November 7, 2013 at 2:03 pm

This looks awesome Susan! I love spaghetti squash so this is a total win :)

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9 Allana November 7, 2013 at 2:04 pm

I’m wondering the same thing. The title grabbed me, and the pics hooked me in until I read the recipe through…am I missing something…where’s the pesto? I’m guessing the pesto is added to the spaghetti squash; not sure. All the same; the recipe looks divine.

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10 Susan Voisin November 7, 2013 at 6:25 pm

The pesto part is the filling, which contains a cup of fresh basil, as well as garlic and nutritional yeast (a sub for cheese), all components of vegan pesto.

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11 moonwatcher November 7, 2013 at 2:26 pm

OMG Susan, this looks wonderful!! I am going to work on something to use in the filling instead of tofu–maybe white beans. . .Even though I like to cook most winter squash whole because it’s so easy, I totally agree with you about cutting spaghetti squash in half first so as to be able to test the done-ness and get the strands “just right.” And I have two of those silicone steamers, which I absolutely love!!

I love the photo of the cooked spaghetti squash strands–beautiful!!

Thanks for another great recipe!!

xoxo

moonwatcher

ps: I agree with Werner that you are a genius :)

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12 Susan Voisin November 7, 2013 at 3:50 pm

Aw, thanks, Maria (and Werner). But I’m no genius, as several failed recipe attempts lately would attest. I appreciate your confidence, though.

For the filling, try the creamy bean filling from this recipe. Instead of the herbs and spinach, use a cup of packed basil. I really prefer the tofu filling, but other people have told me that they liked the bean filling.

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13 Kelly @ Leafy Not Beefy November 7, 2013 at 3:43 pm

Ohh! I think I need to make this! I’ve seen a few lasagna recipes that look good (including one in the Forks Over Knives cookbook), but this one actually seems the easiest. And if you say it’s good, I totally believe ya! :)

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14 Melissa November 7, 2013 at 4:43 pm

How do you cut an uncooked spaghetti squash? I haven’t had any success because the skin is so hard. What kind of knife do you use?

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15 Susan Voisin November 7, 2013 at 5:01 pm

Cutting the squash is probably the hardest part of this recipe! I’ve heard of people softening them up by microwaving or steaming, but I didn’t do that. I used a large chef’s knife, and stabbed it in the middle of the squash, vertically. I rocked it back and forth until most of that side was split open. The knife got stuck, so I inserted another chef’s knife at the end of the cut and continued cutting. Finally, I used one of the knives to wedge open the squash, put my fingers inside, and pulled it apart with my hands. I did not cut off the stem end, like some instructions suggest, because it was just too hard, but the squash split apart easily once it was cut most of the way. Easy, huh? ;)

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16 Melissa November 7, 2013 at 5:24 pm

I think I’d cut my hand off trying that! LOL Thanks for letting me know. I think I’ll soften in the microwave. :)

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17 Dawn November 7, 2013 at 6:18 pm

This looks sooooo good! I am one of those people that really likes spaghetti squash standing in for spaghetti so I know I will love it. And come one—-cashew cheese sauce is the best! All that basil will be delicious. Thanks for sharing another great recipe!

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18 Werner November 7, 2013 at 11:14 pm

Ended up ordering the VitaMix you described in your post. So excited, thanks for letting us know!

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19 Susan Voisin November 8, 2013 at 9:04 am

I hope you love it, Werner! Please let me know what you think after it arrives. Thanks!

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20 Werner November 20, 2013 at 8:06 pm

VitaMix is here! Ordered the 5200, I appreciate your guidance and notifying us of the reconditioned offer. I made your Hidden Cashew Ranch Dressing and it came out so creamy, smooth and delicious. Have to say, though, whoa this is a powerful blender! Found myself clenching my eyes – like it might explode ha-ha. Will get used to it, no doubt. For some reason I feel complete, at least as far as participating in the more nuanced recipes… and may even brave the murky mysterious muck of green smoothies :)

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21 Leah November 8, 2013 at 8:29 am

A month or so ago I was lying in bed thinking that I wanted to experiment with making spaghetti squash lasagna with pesto. I am not as adept at making up recipes as you are, so I was THRILLED when I saw this recipe in my inbox! I can’t wait to make it! I’ve been a vegan for almost two years, but just recently started following the Eat to Live plan, so I’m extra excited that this fits with that lifestyle :)

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22 Susan Voisin November 8, 2013 at 9:03 am

That’s such a coincidence–I’ve been thinking about this recipe for probably a month! I tend to come up with an idea and let it “ferment” for a while as I work out the details in my head. I’m sort of slow and this recipe was sort of complicated, so it took me a while. ;) I hope you’ll give it a try.

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23 bikehikenc November 8, 2013 at 11:36 am

This looks delish and I plan to make tonight. If I substitute cashew butter for the cahsews…what amt should I use? Thanks for all the brilliant recipes…I have a notebook full of yours and use them constantly! :)

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24 Susan Voisin November 8, 2013 at 11:45 am

I think 2 tablespoons of cashew butter is a good replacement for 1/2 cup of nuts (a little bit more or less isn’t’ going to hurt anything.) Thanks for the kind words, and I hope you enjoy the recipe!

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25 bikehikenc November 11, 2013 at 2:58 pm

Wow…did I enjoy this!!! It was phenomenal!!! I think I could have eaten the entire pan! We had a family reunion this weekend so I was cooking up a storm…almost every dish I made was from your site and was a huge hit!!!

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26 Liz November 11, 2013 at 7:43 am

It looks like you may’ve already made this, but if not, or for future reference, I just wanted to add my two cents. I make A LOT of nut and seed butters and often, and, across the board, the amount of nuts almost always yields half the amount of nut butter. So, if I use 3 c of nuts, I get 1.5 c of nut butter. In following with the recipe, Susan is spot on to recommend 2TB cashew butter for the 1/4 c of whole cashews. However, if you have roasted cashew butter (which is the most common), you might want to sub it with a raw nut butter to ensure a more nuetral flavor. Personally, I love the sweet, nutty flavor roasted cashew butter imparts in things, and since it’s one component of many, it’s distinct flavor may go undetected and work in this.

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27 Rawmazing November 8, 2013 at 12:36 pm

I am going to have to try this one. It really looks delicious.

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28 Sarah Dymond November 8, 2013 at 1:16 pm

This looks SO good!! Problem is (as with many/most vegan recipes), they contain cashews. My son is EXTREMELY allergic to tree nuts, and so I can’t make most of the recipes I’m dying to make! Any ideas??

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29 Susan Voisin November 8, 2013 at 1:59 pm

Hi Sarah, as I mention in the recipe, you can leave the cashews out. It will be a tiny bit less creamy, but not much. Or, if seeds are not a problem, you can use tahini (just a tablespoon or two) or sunflower seeds. In a recipe like this, where the nuts are used in such a small amount, it really won’t affect the taste if you substitute or leave them out.

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30 Sarah Dymond November 8, 2013 at 2:53 pm

Thank you! I just looked at the picture and started reading the ingredients. It’s so hard when all the recipes I want to make have nuts. LOL.

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31 Tami@Nutmeg Notebook November 8, 2013 at 1:51 pm

I usually cook my spaghetti squash in the microwave and it turns out wonderful. I di have one that was rather mushy and I couldn’t get a strand of squash out of it! I figured it was an old squash but perhaps I over cooked it.

I want that silicone steamer basket – love that it has handles.

This sounds like a fun recipe and so low calorie too!

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32 luminousvegans November 8, 2013 at 2:28 pm

Yum! This sounds and looks so hearty and delicious, yet no pasta in sight! I agree with you about cooking the spaghetti squash whole. I first tried cooking it by cutting it in half and roasting it. It came out really good that way! But as it goes, I was annoyed with the whole cutting process so I saw that Martha Stewart roasted the whole thing so I gave that a shot. And yup, clumpy, wet mess.

And amen to reconditioned Vitamixes! I bought mine reconditioned as well and couldn’t be happier with the performance and the price.

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33 Brenda November 8, 2013 at 4:36 pm

This recipe is calling my name, thanks! I just got both a Vita-Mix and a pressure cooker and I’ve got everything but the fresh basil!

And thanks for the pressure cooking tip, so much faster. Do you think the taste of the squash is the same roasted versus pressure cooked? Outside of the casserole setting, I mean, like for regular spaghetti?

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34 Susan Voisin November 8, 2013 at 4:52 pm

I still prefer the flavor of it roasted for using it as spaghetti. In a casserole like this, there are so many other flavors that the flavor of the squash doesn’t really matter, but I love the roasted flavor for plain “spaghetti.”

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35 Brenda November 10, 2013 at 6:21 am

That makes sense, thanks for the info!

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36 Anna November 8, 2013 at 7:29 pm

Just wondering what kind of non-dairy milk you used? I find the different milks can really alter the flavour of a recipe and I’m just curious what you used.
Thanks!
PS I’ve just discovered your blog and there are so many recipes I want to try, thanks for sharing your culinary talents with the world!

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37 Susan Voisin November 8, 2013 at 9:00 pm

Anna, I always use soy milk. Just my preference. I know that some people avoid soy, though, so I leave that decision up to them, but to me, none of the other milks are as creamy as soy.

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38 Natalie December 13, 2013 at 2:31 pm

Agreed. Soy is definitely the creamiest/thickest of the most readily available milks, but if you have an allergy or distaste for soy (or just prefer to limit or avoid it), I find hemp milk a tad creamier and thicker. I feel it most closely resembles the…er.. fatiness?… of cow milk, when used in recipes. (Can also enhance a slight nuttines rather than a slight soy undertone in the flavor of a dish, if ya know what I mean.)
…However, it is also more expensive and less available than soy milk (though I’m always able to get it at my local grocery stores.)
- Also must add, this looks amazing, and I can’t wait to try this, Susan! (^_^)

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39 jen November 9, 2013 at 8:34 am

Susan…do you put in the mushrooms and spinach raw or do you precook? I usually precook those in casseroles because of all the moisture. Thanks! Making for dinner tonight! And for those asking about which milks to use…I use almond milk in everything :-)

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40 Susan Voisin November 9, 2013 at 8:49 am

Hi Jen, in step 3 I precook the mushrooms, but I didn’t precook the spinach because there’s so little of it and it’s easier to work with than cooked spinach.

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41 Bert November 9, 2013 at 2:36 pm

I don’t have a pressure cooker and have not cooked spaghetti squash before. How long in the oven and at what temperature to prepare it for this?

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42 Judy D November 9, 2013 at 6:32 pm

I am listening to “Saturday Night Blues” on CBC radio and waiting for this to come out of the oven. There is nothing better for me than good music and good food!!
Thank you for all your good recipes; I have enjoyed many:)

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43 xopxop November 9, 2013 at 11:53 pm

This is a great recipe! I made this tonight and was surprised at how good it was. Most of the veggie lasagnas I’ve tried in the past used sliced eggplant or zucchini as a sub for noodles. The use of spaghetti squash is hands-down brilliant and my favorite! I also loved the way the “cheese sauce” sort of formed a crust on top too. Thank you so much for sharing your wonderful recipes – this one is going into my “favorites” file and I’ll definitely be making it again!

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44 Susan Voisin November 10, 2013 at 7:54 am

I’m so glad you liked it! Thanks for being the first to post a review.

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45 Angela W. November 10, 2013 at 8:12 pm

Susan — I LOVE this spaghetti squash lasagna! It “may” slightly edge out my all-time favorite spaghetti squash recipe of yours, which is the spaghetti squash with brussel sprouts. http://blog.fatfreevegan.com/2011/01/spaghetti-squash-roasted-brussels-sprouts-chickpeas.html.

You are a genius!

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46 Victoria November 10, 2013 at 8:16 pm

Susan, this was great! I roasted my spaghetti squash – I find it’s much less wet that way and it always comes out perfectly. I just tossed it in the oven while lunch was cooking so that it would be cooled enough by the time I was ready to start dinner. I didn’t make the “cheese sauce” component as we’re being very conscientious about our calories and I was sure it would satisfy even without – and it sure did! Six very hearty servings.

I was especially happy that most of the ingredients came from our garden! Roasted tomato sauce, pesto and the squash were all products of our raised beds!

Thanks for the inspiration! You help make our kitchen the place where all the cook kids hang out :-)

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47 kensington cooker November 11, 2013 at 6:59 am

Susan, Re your reply to Moonwatcher on November 7 modestly disclaiming the title “genius” because you toil through so many failed recipes before arriving at the brilliant ones. I just wanted to remind you of Thomas Edison’s words, “Genius is one per cent inspiration and ninety-nine per cent perspiration” !

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48 Liz November 11, 2013 at 7:45 am

Susan,
Who makes that adorable yellow baking dish of yours? It’s so cute and sounds like the perfect size variation for my kitchen. I love to have as many differently sized baking dishes as I can.

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49 Susan Voisin November 11, 2013 at 8:03 am

Liz, I ordered it online from Crate and Barrel, but that was a couple of years ago, so I don’t know if they still carry it. I agree with you about having lots of different sized pans. This one worked well for this recipe because it is deeper than most of my smaller pans, so the lasagna didn’t boil over in the oven.

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50 Karen November 11, 2013 at 10:36 am

Made this last night and the whole family absolutely loved it! I made one ingredient swap: not a fan of mushrooms, I subbed in an 8oz. box of Upton’s Naturals Italian Seitan, crumbled. Sauteed it with the garlic just as described with the mushrooms. I also think it would’ve been just as delicious leaving the mushrooms out without subbing anything else in. Thanks for the great recipe – definitely a keeper!

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51 Seattle Veggie November 11, 2013 at 10:41 am

I made this last night and it was completely delicious. Definitely wowed my guests. I went the oven-roasting route and used almond milk, and those worked great. When I finished making the pesto tofu filling, it was so good I just wanted to have a bowl of it!

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52 Elyse @myveganp November 11, 2013 at 1:49 pm

This looks divine! Thanks for sharing! <3

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53 Sunshine November 11, 2013 at 2:41 pm

What size steamer basket do you have? I have a fagor electric pressure cooker, and I totally want a steamer basket! That looks amazing.

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54 Susan Voisin November 11, 2013 at 3:33 pm

I have the 8 1/2 inch one. It was a lot smaller than I expected it to be (I bought it from Amazon from the link in the post), but it fit into the Fagor perfectly.

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55 Sunshine November 11, 2013 at 5:14 pm

Awesome, thanks! Getting excited about all the steaming possibilities!

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56 mikaelah November 11, 2013 at 6:27 pm

Hi Susan,
I made this today for dinner and it was half gone before dinner – as husband and I both had to try it. So we had an early dinner! It was delicious. I followed all the ingredient instructions – baked the squash, used almond milk. I had a partial can of tomato paste in the fridge that I had taken 2 Tablespoons out of for another recipe last week – and I just threw the rest of it into the tomato sauce mix. Absolutely a winner in our house. I am trying to make at least one of your recipes each week – more if possible. You are helping me put the fun back into cooking – many thanks.

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57 Samantha November 12, 2013 at 5:33 am

This looks delicious! I love lasagna and am very much into my veggies at the moment so this is going to be a treat! :)

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58 Franco November 12, 2013 at 9:43 am

A vegan lasagna! I live in Italy a when decided to go vegan a few years ago I just decided to forget about some Italian recipe, but your recipe surely got me revalue my decision! Thanks, I’ll try it for our Christmas dinner.

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59 Sandra Witkoe November 12, 2013 at 11:11 am

I made this last night for dinner because it looked really yummy. It just tasted so wonderful, savory melt in your mouth and full of flavor! :) Hubby loved it too. A+. The recipe was easy to follow, simple to make. I highly recommend this one! :)

All I had was firm silken tofu which didn’t change the filling at all. Also I only had dry basil instead of fresh, so I used a good tablespoon of that. I baked the squash, spraying it a bit with cooking spray added some garlic salt and pepper for seasoning. The squash comes out firm and buttery, not soggy as steaming sometimes does.

I forgot to leave the cheese sauce topping off for later in the baking. The topping became a bit puffy since I had added a little more corn starch to prevent the sauce being runny. I think this just added nicely to the dish, allowing the spaghetti sauce to bubble around the topping.

I had some leftovers and ate some for breakfast this morning. Thanks Susan for another winner ! :)

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60 Becky November 12, 2013 at 8:47 pm

Amazing! Just the perfect thing for this wintery NY day. Really just so delicious.

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61 Lee at Veggie Quest November 12, 2013 at 8:49 pm

Susan, this looks incredible! Alas, I can’t have tofu (I can only tolerate soy in small quantities), but I’m pondering making the filling with cannelini beans or navy beans (or maybe even potato?) instead. Regardless, I can’t wait to give this a try! It looks just perfect for chilly fall nights.

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62 krystyna November 14, 2013 at 7:35 pm

This was excellent! I squeezed the squash strands by hand to get rid of excess liquid. It came out perfect.

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63 Iron November 15, 2013 at 5:54 am

Is there a way to subscribe via RSS feed to all the comments posted on your blog? Not just the e-mail subscriptions for single posts.

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64 Susan Voisin November 15, 2013 at 7:11 am
65 Iron November 15, 2013 at 11:54 am

Thanks!

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66 redsalta November 15, 2013 at 12:20 pm

I made this last night and OMG it was even better than expected! It is SO creamy! I am a huge fan of using cashews for creaminess, but I still can’t believe how creamy this is with only 1/4 cup of them! This is a masterpiece. I will be making this often. Thank you!!!

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67 Susan Voisin November 15, 2013 at 12:37 pm

I’m so glad you liked it! It’s mostly the tofu/soymilk that makes it creamy, but the little bit of cashews just push it over the edge into decadence.

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68 Tamara November 15, 2013 at 2:57 pm

I always enjoy preparing and serving your recipes…but I have to say that is has been my all time favorite so far….I love my italian food, and this recipe hits all the marks. Thank you, Tamara

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69 Susan Voisin November 15, 2013 at 3:13 pm

I’m so happy to hear that! Thanks for letting me know. :)

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70 samantha November 16, 2013 at 3:47 pm

What a wonderful recipe! Came out great. Sam

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71 Susan Voisin November 16, 2013 at 4:06 pm

Oh my gosh, what an adorable name for a blog! I just had to click over to check it out and love it, even though I don’t quilt. :-D

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72 Jessie November 19, 2013 at 4:42 pm

I always love your recipes, but you’ve outdone your self with this one! A-amazing, I could have this every night, and it doesn’t give me that overfull feeling lasagna noodles give. Just wonderful <3

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73 Jill November 20, 2013 at 12:54 pm

Susan,

I’ve been cooking your recipes for a few years now and this one is at the top of my list! It was fantastic. I almost didn’t make it because I do NOT like soggy anything, but I found that gently pressing the squash between some paper towels got rid of all the liquid. It came out perfect!

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74 Michele Marie January 17, 2014 at 5:41 pm

great idea to press the squash! I will be doing that!

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75 rock November 24, 2013 at 9:14 am

ok. so this was amazing. im a new (8 month old) vegan and i also a health nut. looking for healthy but tasty vegan recipes. i and everyone in the family LOVED this. thx
rock

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76 Carolina November 27, 2013 at 4:00 pm

I made this last week and it was amazing.
My husband loved it and it was great as left overs the next day! I think next time I might add more basil.

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77 Jessie Wilkinson December 1, 2013 at 2:33 pm

I made this last week and it was so amazing! This week I didn’t have any tofu and replaced it with polenta and it was still delicious!

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78 Justina December 5, 2013 at 12:53 pm

I just made this and WOW, it is so yummy!! The tofu-basil filling really tastes like the ricotta filling in lasagna. Delicious!

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79 Juanita December 14, 2013 at 12:09 am

This was delicious even with my nightshade-free pasta sauce substitute! I have my own recipe for a pumpkin sauce that I’ve been using since I haven’t been able to eat nightshades for just over a year.

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80 Susan Voisin December 14, 2013 at 1:10 pm

I’m so glad you enjoyed it!

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81 Stephanie Dees December 28, 2013 at 4:14 pm

LOVED this. I’ve been an avid reader (stalker?) for years and don’t know if I’ve ever commented on a recipe before, but I just had to say thank you for this gem. My husband and 3 year old son gobbled it up too, and it got even better after one or two days in the fridge. Also, I’ve always failed at spaghetti squash in the past, your pressure cooker idea worked perfectly! Thanks again for all your great recipes and keeping me inspired in the kitchen!

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82 Michelle January 16, 2014 at 6:59 pm

I made this tonight and it is a total winner! This is going to be a regular part of my recipes for sure!

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83 Michele Marie January 17, 2014 at 5:39 pm

Perfect! I’m having omnivore company tomorrow and my go to is always a yummy vegan lasagna. But this time I’m really watching my calories and since I know dinner will include my husband’s homemade french bread and a key lime pie for dessert, I didn’t want the main dish to be so carb dense. Spaghetti squash! Perfect solution! I’m considering also making separate pesto and stirring it together with the squash to give the squash itself a little more flavor, since it can be bland.

Thanks for the excellent recipe, as usual!

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84 Livia January 18, 2014 at 7:01 pm

I love your recipes and this one looks fabulous. Since I live alone, I cook in quantity and freeze most things.

Have you ever frozen this recipe? Results? Would you do it again?

Thanks,
Lilly

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85 Susan Voisin January 20, 2014 at 12:26 pm

I haven’t frozen it, so I can’t say how it would do. But if you try freezing it, I’d love to know the results.

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86 Jeri January 22, 2014 at 12:50 pm

I just made the spaghetti squash lasagna and it is DEEE-licious! I used my new pressure cooker for the squash and it worked well, although I had to add a couple of extra minutes cooking time. I used a whole jar of marinara sauce (I like lots!) and also added Field Roast Italian seitan sausage; the sausage is good, but next time I will leave it out to keep the fresh veggie flavors in the foreground. The tofu filling and cheese sauce are amazing! I will use them with traditional noodle lasagna, too. Thank you, Susan, for yet another fantastic recipe!

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87 Livia January 25, 2014 at 9:55 pm

Can’t tell you how this lasagna freezes yet. I had 2 friends over for dinner last night and served the lasagna. I thought it was delicious and my guests thought so too. No leftovers and the plates were licked clean. I now have a new favorite entree.

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88 Avriel O'Connor May 5, 2014 at 9:36 pm

I absolutely love spaghetti squash, I was looking for a vegetarian dish for this evening (my attempt to do a Meatless Monday) and to use up the squash I bought last week. I just made this recipe and it’s FANTASTIC. So much I had to come and let you know. I am going to make this again and have already notified a few of my vegan friends. Definitely a bit of work for a weeknight meal, but so worth it.

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