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Vegan Spaghetti Squash Recipe with Spinach and Cheese

5 from 8 votes
This vegan spaghetti squash recipe is cheesy and comforting. It's a plant-forward and gluten-free alternative to pasta, using seasonal squash. Gourmet enough for date night, yet simple enough to make on a weeknight!
Prep Time: 20 minutes
Cook Time: 1 hour
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Nov 11, 2021 (Last updated Aug 15, 2026) by Hannah Sunderani

Say hello to this warm and comforting spaghetti squash – loaded with spinach and creamy vegan cheese. It’s made by oven-roasting spaghetti squash and filling with a trio of quick cashew cream, chopped spinach, vegan mozzarella cheese and vegan parmesan. When cooked, the spaghetti squash resembles spaghetti noodles that you can twirl with a fork. It’s a great alternative to traditional spaghetti using seasonal squash.

The recipe is vegan, gluten-free, low carb and most importantly – deliciously decadent!! The whole recipe is easy to make, requiring just 8 simple ingredients. It’s definitely gourmet enough to enjoy as a stand-alone meal, or you can pair it with my vibrant Kale and Quinoa Salad with Tofu, or my No-Knead Focaccia (if you’re not gluten-free). All-in-all, I find it a perfect seasonal dish for fall and winter. 

Now, let me tell you exactly how to make this vegan spaghetti squash recipe, so that you can enjoy it pronto!

vegan spaghetti squash

Featured Review

5 from 8 votes
“So good! Will be making this for all of my family members to show them how YUMMY vegan food can be!” -Olivia

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Ingredient Notes:

The ingredients for this recipe are simple and minimal, and you should be able to get them all at your local grocery store. Here’s what you’ll need:

  • Spaghetti Squash: Seasonal spaghetti squash is used in this recipe. It’s the star of the show! It’s sliced in half lengthwise, with the seeds scooped out of the centre to create two cavities. Then baked in the oven until fork tender – resulting in an easy to twirl “noodle” interior. I do not recommend substituting spaghetti squash with regular squash, as it’s a different texture and you won’t achieve the “spaghetti noodle” interior. Just a note for those with wrist issues: Before cutting, you can soften the squash slightly by heating it in the microwave it for 3-5 minutes. Then cut in half.
  • Cashews: Raw cashews are used in this recipe to make a quick cashew cream. Made simply by blending the cashews with hot water. This keeps the recipe dairy-free while still achieving a luscious creamy flavour. The cashew cream is then used to make the cheesy filling by adding vegan mozzarella, parmesan and chopped spinach.
  • Vegan Mozzarella and Parmesan: Store-bought vegan mozzarella and parmesan are used in this recipe for the cheesy filling. I recommend selecting a vegan mozzarella that markets as melty/stretchy. It will be mixed with the quick cashew cream. My favourite brand is Miyokos Creamery because I love the simple and wholesome ingredient list.
  • Frozen Chopped Spinach: Frozen and thawed spinach adds a pop of green and an additional plant point to this plant-based recipe. I’ve opted-in for the chopped frozen spinach because it’s easy to store in the freezer and pull out at a moments notice. It’s also already been steamed which removes this step from your to-do list. I did also recipe test this with fresh spinach and it worked out great. But you have to mince it and then sautee in the skillet before using in the cheese sauce.
how to cook spaghetti squash

How to make Vegan Spaghetti Squash Recipe with Spinach and Cheese

It is so easy to cook spaghetti squash! Anyone can do it – you don’t need to be a master chef to ace this recipe. I actually cooked spaghetti squash a lot when I was a university student because it’s so darn simple – so if a university student can master this recipe so can you! And when I’m not in the mood for serving it with my quick lentil bolognese sauce I turn to this creamy filling instead.

Here’s exactly what you’re going to do:

spaghetti squash cut in half showing the flesh side up. The squash is sitting on a wood cutting board.
Carefully cut the squash in half lengthwise.
spaghetti squash cut in half showing the flesh side up. The seeds have been scooped out with a spoon. The squash is sitting on a wood cutting board. There is a spoon in the bottom right corner.
Scoop out the seeds with a spoon.
Two halves of uncooked spaghetti squash placed cut-side down on a baking sheet lined with parchment paper atop a rustic wooden surface.
Place on a parchment lined baking sheet cut side down.
Baked spaghetti squash right out of the oven ready to be flipped and scooped.
Bake at 400F/200C for 40 minutes, or until you can easily glide a fork through with little resistance. 
Two roasted spaghetti squash halves sit on parchment paper in a baking tray, with a rustic wooden surface underneath.
Flip carefully.
Two roasted spaghetti squash halves with shredded, stringy flesh are placed cut side up on a parchment-lined baking tray, set on a rustic wooden surface.
Gently fluff with a fork to release the “spaghetti noodles.”
A gray pan on a wooden surface contains cashew cream, shredded vegan cheese, chopped spinach, minced garlic, and seasoning, ready to be mixed.
Meanwhile, add the cashew milk, mozzarella, parm, garlic and thyme to a skillet.
A gray skillet contains a vegan cheesy spinach mixture, partially stirred, sitting on a rustic wooden surface.
Bring to medium heat to melt, and combine everything.
Two roasted spaghetti squash halves on a baking sheet, filled with a creamy spinach and cheese mixture, sitting on parchment paper over a rustic wooden table.
Divide between the cooked spaghetti squash cavities.
Two spaghetti squash halves filled with a creamy spinach mixture and topped with shredded vegan parmesan cheese, baked on a parchment-lined baking sheet on a rustic wooden surface.
Sprinkle with vegan parmesan.
Two halves of spaghetti squash stuffed with spinach and cheese, baked and topped with grated vegan Parmesan, sit on a parchment-lined baking tray on a rustic wooden table.
Place back in the oven for 15 minutes, until the top is lightly golden.
A roasted spaghetti squash half stuffed with spinach, cheese, and herbs sits on a baking tray with a fork. The surface is golden and sprinkled with cheese and fresh thyme. Another stuffed squash is in the background.
Serve and enjoy!

MAKE THIS VEGAN SPAGHETTI SQUASH AT HOME WITH ME!

Join me on my YouTube Channel, where I make this Vegan Spaghetti Squash recipe!

As you can see, this spaghetti squash recipe with spinach and cheese is incredibly easy to prepare! In the end, you’ve got a gourmet spaghetti squash recipe that’s so comforting. It’s a great whole foods alternative to traditional spaghetti – a must try for pasta night!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GFGRFSGF

Vegan Spaghetti Squash with Spinach and Cheese

5 from 8 votes
By Hannah Sunderani
This vegan spaghetti squash recipe is cheesy and comforting. It's a plant-forward and gluten-free alternative to pasta, using seasonal squash. Gourmet enough for date night, yet simple enough to make on a weeknight!
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Prep Time 20 minutes
Cook Time 1 hour
Serves 2 people

Ingredients

  • 1/2 cup raw cashews
  • 1/2 cup hot water
  • 1 spaghetti squash
  • 3 oz frozen chopped spinach (thawed)
  • 2 tbsp olive oil , divided
  • 3 cloves garlic , finely chopped
  • 1 tbsp fresh thyme
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1/4 cup vegan mozzarella , grated (more for sprinkling)
  • 1/4 cup vegan parmesan cheese , grated (more for sprinkling)

Instructions

  • In a small bowl, soak the raw cashews in 1/2 cup hot water and set aside.
  • Preheat oven to 400F/200C. Line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise. Scoop out and discard the inner seeds.
  • Paint the flesh of the spaghetti squash with 1 tablespoon olive oil and place the spaghetti squash halves face down on the baking sheet. Cook for 40 minutes, or until a toothpick glides effortlessly through the spaghetti squash. Set aside to cool slightly, flesh side up.
  • In a high speed blender, add the raw cashews with the water. Blend until smooth and creamy. Set aside.
  • Scoop the thawed spinach into a clean tea towel and squeeze out the excess moisture. Set aside.
  • Bring a skillet to medium heat and add 1 tablespoon olive oil and chopped garlic. Cook for 1 minute. Add the cashew cream, spinach, grated mozzarella and parmesan. Season with thyme leaves, salt and pepper. Mix everything to combine.
  • Divide the cheesy filling into the center of each spaghetti squash and place back in the oven for 15 to 20 minutes, or until the cheesy top is slightly golden. Optional to turn the oven to broil for 1 to 2 minutes longer for a browner top.

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Notes

This recipe can be prepared in advance and reheated. When ready to eat, pop in the microwave for 1 to 2 minutes. If you. prefer to use the oven, cover each spaghetti squash with foil and reheat in the oven at 350F/180C for 15 minutes.
Alternatively you can roast the spaghetti squash in advance and set aside. Continue with the cheesy filling (Step 4) when ready to continue preparation.

Approvals

Nutrition

Calories: 569kcal | Carbohydrates: 51g | Protein: 16g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 9mg | Sodium: 753mg | Potassium: 934mg | Fiber: 11g | Sugar: 16g | Vitamin A: 5831IU | Vitamin C: 20mg | Calcium: 361mg | Iron: 6mg
DID YOU

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See more step-by-step instructions by visiting the recipe story here!

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  1. This was super delicious & simple to make. I’m transitioning to a plant based diet and was looking for recipes so I wouldn’t get bored & I found this gem of the recipe. ☺️

    Reply

  3. Vegan commercial cheeses are full of starches that raise blood sugar levels. Being diabetic that is not a good choice for me. Do you have alternatives?

    Reply

  4. I’m allergic to nuts so cashew cream isn’t an option. What would you suggest as a replacement?

    Reply

    • Hey Suzanne! I’d recommend either replacing with coconut cream, or subbing the cashews for hemp hearts in the cashew cream portion of the recipe, and making a hemp cream! Hope this helps.

      Reply

  5. Do I make the squash noodles with a fork before putting the cheesy spinach sauce on it or do you put the sauce on it and “make the noodles” while eating it?

    Reply

    • Hi heather, absolutely! If you’d like to use fresh spinach then I would recommend to finely chop and then cook in a frying pan as instructed until wilted (about 3 minutes). Hope that helps!

      Reply

  8. Awesome this is elegant, yet light ,makes you feel full not stuffed. I would serve this to first time compan anytime. Thank you for sharing

    Reply

  9. So good! Will be making this for all of my family members to show them how YUMMY vegan food can be!

    Reply

  10. Hi Hannah, I made this lastnight for dinner. Amazing! Your plant-based meat tacos are a menu staple, my husband loves them. My son and daughter in-law recently had a baby boy. I made her your lactation cookies, she loved them! Thanks for sharing all your recipes. 😊

    Reply

    • Oh my gosh Dale this is such a sweet message. Thank you SO much! I’m really glad that you liked this spaghetti squash recipe. We love it too! Thanks for all the love and congrats on the new baby! You must be thrilled.

      Reply