The Two Spoons Cookbook is Here! Order Now
About Lifestyle
GFGRFSGF

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
Jump to Recipe

Nov 11, 2021 (Last updated Feb 27, 2026) by Hannah Sunderani

Hi friends! I am so excited to share this scrumptious recipe with you. I absolutely love this vegan spaghetti squash recipe that’s also gluten-free and low-carb. It’s a veg-forward and gluten-free alternative to traditional spaghetti recipes using seasonal squash. 

This spaghetti squash is loaded with spinach and creamy vegan cheese using a trio of cashew cream, vegan mozzarella cheese and vegan parmesan. It’s so cozy and comforting!

The whole recipe is really easy to make, requiring just 8 ingredients. It’s definitely gourmet enough to enjoy for a date night with your partner. All-in-all, I find it a perfect seasonal dish for fall and for 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

Add your review

This recipe is so creamy and comforting and I know that you’re going to love it! If you’re new to cooking with spaghetti squash, you will be wowed by just how delicious an alternative it is to traditional spaghetti!

When cooked, the spaghetti squash resembles spaghetti noodles that you can twirl with a fork. You can feel so good about indulging in this low-carb dish! I like to split the spaghetti squash with my husband, Mitch (each taking half of the squash and eating right out of the squash like a bowl). 

how to cook spaghetti squash

How to cook spaghetti squash in the oven

It is so easy to cook spaghetti squash. I actually cooked spaghetti squash a lot when I was a university student because it’s so darn simple. And when I’m not in the mood for serving it with my quick lentil bolognese sauce I turn to this creamy filling instead.

First, preheat oven to 400F/200C and slice the spaghetti squash in half lengthwise with a large sturdy knife. (You want to make sure that the knife is sturdy as the squash can be a bit of a workout to cut through!).

Also, you can soften the squash slightly by heating it in the microwave it for 3-5 minutes, then cutting in half. This is my mums favourite preference because it’s less strain on her wrists. Personally, I find a sturdy knife works well for me without heating. 

spaghetti squash cut in half showing the flesh side up. Then beside it is an image of the seeds that have been scooped out with a spoon. The squash is sitting on a wood cutting board.
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
cut spaghetti squash laid on a parchment lined baking tray face down and ready to be baked.
Place on a parchment lined baking sheet cut side down. Bake for 40 minutes, or until you can easily glide a fork through with little resistance. 
Image of cooked spaghetti squash first flipped cut side up and then an image of the fork scooping out the spaghetti like inside.
Turn cut side up and release the inner flesh with a fork.

How to make Vegan Spaghetti Squash with Spinach and Cheese

My recipe combines garlic and chopped spinach (I used frozen spinach, thawed and strained). Mixed with a simple homemade cashew cream (recipe below), store-bought vegan mozzarella and vegan parmesan. Seasoned with fresh thyme, salt and pepper. 

Image of the ingredients for the cheesy filling in a skillet ready to be cooked.
Add the cashew milk, mozzarella, parm, garlic and thyme to a skillet. Bring to medium heat to melt and combine everything.
Spaghetti squash stuffed with the creamy cheesy filling ready to be baked for the second time. Then showcasing the spaghetti squash baked for the second time and ready to eat.
Scoop the filling into each spaghetti squash cavity and bake for another 10 minutes to warm through. Sprinkle with more vegan parm and warm again for 1-2 minutes.

As you can see, it’s an incredibly easy recipe 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!

best vegan spaghetti squash recipe

MAKE THIS VEGAN SPAGHETTI SQUASH AT HOME WITH ME!

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

Pin it on Pinterest!

Save this recipe for later! Pin it on Pinterest!

Pin it on Pinterest!
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!
Print Recipe Pin Recipe
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.

Watch The Video

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

Tag @twospoons on Instagram
and hashtag it #twospoons

MAKE THIS?


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

LEAVE A COMMENT
AND RATE THIS RECIPE!

We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

5 from 8 votes (1 rating without comment)

Your email address will not be published. Required fields are marked *

Rate this Recipe





  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