Mushroom Lentil Spaghetti Squash Casserole

Remember last week, when I said that I’d give you a delicious, healthy recipe? I’m sure you’re looking at the title and photos and thinking, “Creamy Mushroom Casserole? Healthy? Seriously, lady?” My answer to those is, “Yes, Yes and most definitely.”

This recipe brings the comfort of homemade casseroles to the table, while being filled with protein, fiber and little-to-no fat! I love using spaghetti squash in place of pasta, because it’s low-calorie, very filling, has potassium and all of the other nutritional benefits of winter squashes. Soft tofu takes the place of heavy cream to keep the protein count up in a semi-sneaky way. Mushrooms, lentils and kale are simple ingredients that give the dish excellent flavor!

Basically, it’s too cold for most of the country to be eating cold things (or wanting to at least), but you still want to spring back from the decadent meals of the holidays. That’s what makes the casserole perfect for this time of year!

Oh, and I can’t forget to mention that I’m going to have some FABULOUS bloggers guest posting on Vegan Yack Attack this month! These people are all amazing and I truly can’t wait to show you what recipes they have to offer. No to mention, the recipes will all be healthy to help us start the new year off right!

One Year Ago: Vegan Miam’s Adventures in Thailand!

Two Years Ago: Raw Chocolate Mousse Pie with Chocolate Drizzle


Mushroom Lentil Spaghetti Squash Casserole

A filling and delicious, plant-based casserole that is low on fat and high on protein and fiber!
Course Dinner, Entree
Cuisine American, Fusion, Vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Jackie of Vegan Yack Attack


  • 3 lb . Spaghetti Squash Sliced in half lengthwise with seeds removed
  • 1/2 C . Dried Red or Green Lentils
  • 1 C . Vegetable Broth
  • 1 C . White Onion Diced
  • 3 Cloves Garlic Minced
  • 8 oz . Button Mushrooms Stems Removed & Sliced
  • 1/2 oz of a 14 . Block of Soft Tofu Rinsed
  • 1/2 C . Unsweetened Plain Non-Dairy Milk
  • 1 1/2 T . Liquid Aminos or Tamari
  • 1/2 tsp . Dried Sage
  • 1/4 tsp . Dried Thyme
  • 3 C . Kale Chopped with Ribs Removed
  • Salt & Black Pepper to Taste
  • 1 T . Nutritional Yeast
  • 1 T . Instant Oats


  1. Preheat your oven to 375F. Place the two squash halves, cutside-down, into a large baking dish. Fill the baking dish with a 1/4" of water and poke holes in the rinds of the squash, using a fork.
  2. Once the oven is to temperature, bake for 30-40 minutes, or until the rind is soft.
  3. While the squash is baking, bring the vegetable broth to a boil in a small pot over high heat. Add the lentils in and return to a boil, then reduce heat to a simmer. Cover (make sure it doesn't overflow!) and cook for 20 minutes or until soft.
  4. In a large, non-stick saute pan, heat the onion and garlic over medium, until the onions begin to clear. You can add a tab of coconut oil to the pan for easier sauteing.
  5. Next, add the mushrooms to the pan and saute until soft, about 3-4 minutes.
  6. Blend the tofu and non-dairy milk together until very smooth. Add it to the saute pan along with the liquid aminos, sage, and thyme.
  7. Stir together and bring to a simmer. Adjust the heat to low-medium and fold in the chopped kale. Once the lentils are done cooking, stir them into the pan, as well.
  8. Turn off the stove and take the pan off of the heated burner. When the squash is cooked, take it out of the oven and adjust oven temperature to 350F.
  9. Wait 10 minutes before scraping the squash from the rind with a fork into a colander to let the excess liquid drip out. Add the squash to the saute pan and fold the mixture together. Season with salt and pepper to taste. Then place it in an 8" square casserole dish.
  10. Sprinkle the nutritional yeast and instant oats over the top and bake for 15-20 minutes.
  11. Serve warm!

Fill your tummy with this scrumptious and warming casserole to ward off the winter chills!

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20 Comments on “Mushroom Lentil Spaghetti Squash Casserole

  1. Looks pretty healthy to me–also delicious! Who doesn’t want a casserole when it’s frigid outside?

    • Right? Aside from Soup it’s the perfect winter meal! Maybe I’ll turn this into a soup… Hmm.. 😉

  2. this looks amazing! you are such a pro at combining the right ingredients to make such delicious food. and somehow it’s always photogenic!

  3. I made this for supper tonight, and it was delicious, but mine was very wet, and didn’t congeal like in the picture. Wonder what I did wrong. It was more like a stew. Delicious, but not a casserole.

  4. Wow- I really enjoyed this recipe! I’m in the middle of trying to convince my parents that vegan cooking isn’t just salads and roasted veggies, so this was a big pleaser for my omni family. One quick note though, I tasted the mix before I did the final bake and thought it was a slight bit bland. So, I upped the seasoning by adding 1/4 cup nutritional yeast and 2 tbsp chili powder to the casserole, and the parents (and me!) LOVED it!! 🙂 Oh, and I also used crimini mushrooms to give a bit of a heartier flavor instead of button mushrooms, and because, you know, that’s all I had in the fridge. ^_^

  5. Made this last night! It was so tasty! I didn’t have soft tofu (it’s not my ideal way to eat tofu) so instead I combined raw cashews and almonds in a food processor with plain almond milk. It turned out great! I also used collard greens bc that’s I didn’t have kale. This was such a great recipe and works well with substitutions! I loved the flavor of the sage with the mushrooms. Thanks for this!

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  7. Amazing! Hearty! Creamy! I chose this recipe because it seems so pretty and elegant…but I thought that I’d have to make it on a night that I’d have a LOT of time because it seems to be a lot of prep and time. Nonetheless, it’s a lot easier to make than I originally thought. I can’t wait to have this as leftovers and freeze some (the recipe made more than I planned!) for those nights where I just don’t have time to cook but want something satisfying.

  8. I made this earlier this week, and it was ok, not spectacular. I am glad I tried it, but probably won’t make it again. It took a couple hours to prep everything, but it was pretty easy. Before I baked it, I tasted it and it was pretty bland, so (as another reviewer suggested), I a tablespoon or so of chili powder and some extra sage. I also added some (rehydrated) dried black mushroom for extra texture, but in the end, the result of this recipe is kinda uniform mush. It was not liquid-y like one commenter said, it was definitely a casserole, but all of the ingredients cooked together in a way that didn’t leave much variation in texture. I thought putting oats on top of a casserole would be boring, so I used nutritional yeast and panko bread crumbs instead for more of a crunchy topping. Nevertheless, this did get eaten within a few days, and no one bad anything bad to say about it; it just wasn’t raved about. And it is definitely a power-house of ingredients, so thank you for the recipe! I always am interested in trying new things 🙂

  9. It’s in the oven as I type! Used a spaghetti squash from our own garden, as well as beet greens! Can’t wait! Looks and smells amazing.

      • Loved it!! The flavour was so lovely. I used a pinch of Icelandic lava salt, and fresh sage. The beet greens are fairly salty. Not much salt needed. Will make this again and again!

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