Tex Mex Spaghetti Squash Lasagna Bake

Tex-Mex Spaghetti Squash Lasagna Bake

Sure, roasted spaghetti squash with marinara is great, but have you tried a Tex-Mex Spaghetti Squash Lasagna Bake? This is some hearty plant-based eating, folks. We could go on, but we know you’re hungry. Dig in.

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Tex Mex Spaghetti Squash Lasagna Bake

Tex-Mex Spaghetti Squash Lasagna Bake

Tex-Mex Spaghetti Squash Lasagna Bake

  • Total Time: 1 hour
  • Yield: Serves 6



For the Squash

  • 1 2-pound spaghetti squash
  • 2 tsp extra-virgin olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper

For the Filling

  • 1 1/2 cups prepared black beans (unsalted) or 1 15-ounce can low-sodium black beans, drained and rinsed
  • 1 14.5-ounce can diced fire roasted tomatoes, including liquid (unsalted)
  • 1/2 pound Lightlife Plant-Based Ground*
  • 1/2 cup Daiya Cheddar Shreds vegan cheese
  • 1 red bell pepper, diced
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 tbsp dried cilantro
  • 2 tsp extra-virgin olive oil, divided
  • 2 tsp chili powder
  • 1 3/4 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp Anthony’s Arrowroot Flour
  • 1/4 tsp Mexican oregano
  • 1/4 tsp smoked paprika
  • 1/8 tsp chipotle chile powder (ground chipotle chile peppers)
  • 1/8 tsp ground black pepper
  • 1/8 tsp salt


For the Squash

  1. Place oven rack at one position down from the top and preheat to 375 degrees F. Line a large, rimmed baking sheet with parchment or Silpat and set aside. 
  2. Halve the spaghetti squash lengthwise, then scoop out the seeds and stringy center with a spoon, and discard. Place the squash halves on the prepared pan, cut side up and divide oil between them (about 3/4 tsp each, right in the center). Divide salt and pepper between the squash halves, right into the oil, and use your hand to spread the seasoned oil over the inside and cut edge of each squash half, then flip cut side down. No need to do anything to the outside, the skin will eventually be discarded.
  3. Roast 25 minutes – the cut edge of squash will begin to brown, and the flesh will be just tender enough to scoop out. At this point, the squash is a little underdone and that is what we want.  
  4. Remove from oven and flip cut side up. Allow to cool several minutes before running a large spoon around the edges and scooping the flesh out onto the baking sheet. Scrape as much as you can from the skin before discarding and use two forks to shred lengthwise into strings. Repeat with the other half, keeping each half in a separate pile.

For the Filling

  1. While the squash is roasting, prep all vegetables and thoroughly combine the dried cilantro, filling spices, arrowroot flour, and salt in a small bowl.
  2. Heat a large sauté pan over medium heat, add a teaspoon of oil, and then add the diced onions. Cook until caramelized and starting to brown, about 7 minutes, then add minced garlic and cook just until fragrant (about 30 seconds) and reduce to low heat. Transfer half of the garlic and onions to a small bowl and set aside.
  3. Add the can of tomatoes with liquid to the pan and stir to combine. Break up any large tomato chunks with a spatula. Reserve one teaspoon of the seasoning mix and add the rest to the pan. Stir to combine then add the bell pepper and black beans. Gently stir again and remove from heat. 
  4. Add 1/2 teaspoon of oil to a separate sauté pan or skillet and heat over medium-high heat. Add the Lightlife Plant-Based Ground and quickly break into a crumble. Cook for one minute then flip, break up again, and cook one more minute. Add reserved onions and garlic, reduce to medium heat, and sprinkle with reserved teaspoon of seasoning mixture. Continue cooking two more minutes, stirring frequently, then remove from heat.

Putting it Together

  1. While shredding the squash, increase oven temperature to 400 degrees F and return both the tomato mixture and Lightlife Plant-Based Ground pans to low heat, stirring as needed. 
  2. Use the remaining 1/2 teaspoon of oil to grease a 1 1/2-quart casserole dish and spread half of the shredded spaghetti squash evenly across the bottom of the pan. Once the tomato mixture and Lightlife Plant-Based Ground are hot again, remove from heat. Top the spaghetti squash with half of the ground mixture than half of the tomato mixture. Add the remaining spaghetti squash in a layer and repeat with the ground and tomato layers. Top with the Daiya Cheddar Shreds. 
  3. Remove the parchment/Silpat from the baking sheet and rinse if necessary. Place the casserole dish on the sheet and bake for 10 minutes. Turn oven to broil (move casserole to broiler drawer if needed) and broil until the Daiya Cheddar Shreds bubble and begin to brown slightly. This actually gives it a bit of a crispy texture. Remove and let stand a few minutes before serving. Serve immediately.


Best served immediately. If cooking for fewer than six, layer ingredients in ramekins for the number of portions required, top with Daiya shreds and bake for 5 minutes, then broil as directed above. Refrigerate leftover Lightlife ground, tomato mixture, and spaghetti squash separately in airtight glass containers until ready to reheat in microwave or over gentle heat in a pan.   

*Lightlife Plant-Based Ground comes in 12-ounce packages, but their preformed burger patties come in 8-ounce packages and can be used interchangeably.

Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 276, Fat: 10.6g, Saturated Fat: 4.8g, Polyunsaturated Fat: 1.9g, Monounsaturated Fat: 5g, Cholesterol: 0mg, Sodium: 394mg, Potassium: 604mg, Carbohydrates: 33.6g total/24.9g net, Fiber: 8.7 Sugar: 8.4, Protein: 13.3, Vitamin A: 20.5%, Vitamin C: 79%, Calcium: 35.8%, Iron: 18.8% (based on 2,000 calorie diet).  Calculated with low-sodium canned beans. Sodium content will be lower if using unsalted prepared beans.

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Category: Entrée, Main Course
  • Method: Oven Roasting, Stove Top
  • Cuisine: Tex-Mex
  • Diet: Vegan