Vegan Lentil Bolognese Stuffed Spaghetti Squash

Last Updated on November 6, 2025 by Christin Gillespie

This Vegan Lentil Bolognese Stuffed Spaghetti Squash is the perfect recipe to make when you’re in the mood for a healthy, yet hearty, gluten-free meal. Oven-roasted spaghetti squash gets transformed into noodle-like pasta strands and topped with a veggie-packed lentil bolognese sauce. Garnished with almond parmesan, this plant-based twist on the classic comfort food will impress everyone at the dinner table!

Spaghetti squash was totally new to me up until I tested out this recipe, and it goes without saying, since I am sharing it with you all, that it was a hit! My only complaint: why did I wait so long to try it?

If you’re new to the whole spaghetti squash pasta world, let me present to you one of the best low-carb and gluten-free pasta alternatives out there. That’s a big claim, as it doesn’t technically taste like pasta, but when roasted and scraped with a fork, it turns into spaghetti-like strands.

And while the star of this recipe is definitely the spaghetti squash, the veggie-packed lentil bolognese and almond parmesan are the perfect toppings to satisfy!

Depending on your serving style, you can either enjoy it straight from the squash or transfer the strands to a bowl and twirl from there. Either way, this cozy comfort food will be loved by all!

Vegan Lentil Bolognese = Your New Favorite Comfort Food

• Naturally gluten-free, thanks to the low-carb spaghetti squash noodles, but big on flavor because of the lentil bolognese sauce and almond parmesan topping!
• A comfort-food-worthy meal that leaves you feeling satisfied and nourished, as opposed to stuffed and nauseous.
• This Vegan Lentil Bolognese Stuffed Spaghetti Squash is the ultimate recipe to make when you have company over. They’ll love the spaghetti squash bowl presentation!

Ingredients

• Organic Spaghetti Squash: This squash is the star! You can find it at your local health food store pretty much all year, but it’s in season in the late summer and early fall months.
• Organic Garlic & Onion: Two non-negotiables for the sauce. Please use fresh garlic and not garlic powder!
• Organic No-Salt-Added Crushed Tomatoes: I prefer crushed, but diced or actual tomato sauce will do if you’re in a pinch. My favorite brand is Jovial Foods!
• Organic Green Lentils: To up the protein and heartiness of the bolognese sauce. I always soak the lentils the night before to help with digestion, but you can totally rinse and add them to the pot for convenience.
• Organic Baby Bella Mushrooms: Chopped up to enhance the sauce’s texture and almost give it a “meaty” vibe.
• Organic Carrots: Totally untraditional, but they add a natural sweetness.
• Organic Seasonings: Italian seasoning, sea salt, and black pepper.
• Organic Almond Parmesan: Because every pasta dish needs a little (or a lot of cheese). This dairy-free alternative is the perfect addition to sprinkle over the top prior to twirling in.

How to Make

1. Roast the Squash. Preheat the oven to 400°F (200°C). Wash the squash, cut them in half crosswise, and scoop out the seeds. Place the squash with the halves facing down on the baking sheet. Roasted for 35–45 minutes, until the squash strands can be pulled easily with a fork.
2. Lentil Bolognese Sauce. To a large pot, add the chopped vegetables. Sauté for 5–7 minutes, adding a splash of water if the pot starts to dry out. Next, add the minced garlic and seasonings for another minute. Once fragrant, stir in the canned tomatoes, rinsed lentils, and water. Simmer for 25 minutes, stirring every so often, until the lentils are tender and the sauce has thickened a bit.
3. Almond Parmesan. Add all of the parmesan ingredients to a food processor and blend until a fine powder forms, about 45 seconds.
4. Spaghetti Squash Noodles. Once the squash is roasted and slightly cooled, use a fork to gently pull the squash inward to achieve spaghetti-like noodles.
5. Serve. Either divide the spaghetti squash noodles between bowls or serve directly in the halves. Ladle the lentil bolognese over the squash and sprinkle with almond parmesan. Enjoy!

Tips for Vegan Stuffed Spaghetti Squash Pasta Success

• Cut the Squash Correctly: Slice the squash in half crosswise versus lengthwise. This way it creates little bowls, and it makes strings actually long like the real deal.
• Be Gentle: When stringing the squash, use a fork to gently pull the strands inward. Sort of like teasing it, so they stay long and don’t break.
• Serving Style: For a fun presentation to be talked about, enjoy right in the roasted squash bowls!

Storing

• Storing: Transfer the cooled spaghetti squash pasta noodles, vegan lentil bolognese sauce, and the almond parmesan into separate glass containers. Refrigerate for up to 4 days.
• Reheating: To reheat, transfer the noodles and sauce to separate skillets over medium heat until warmed through. If the sauce has thickened, add a splash of water to loosen it up.

More Plant-Based Comfort Food Recipes

• Roasted Chipotle Chickpeas & Broccoli over Honey Mustard Sweet Potato Mash
• Vegan Broccoli Quinoa Mac & Cheese
• Vegan Black Bean Purple Sweet Potato Enchilada Bake with Pumpkin Cashew Queso
• Creamy Tuscan White Bean Skillet
• Vegan Marry Me Pumpkin Chickpeas

If you made this Vegan Lentil Bolognese Stuffed Spaghetti Squash, please leave a rating and a review below! I love hearing from you, and it helps others discover the blog too. Also, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

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