Nov 11, 2021 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 healthier 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, store-bought vegan mozzarella 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!
This recipe is:
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).
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. I loved serving it with a quick lentil bolognese sauce.
Which goes to prove that cooking spaghetti squash is incredibly easy! I mean, if a university student can do it, so can you! haha.
Here’s the step-by-step for how to cook spaghetti squash.
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!). This article from Kitchn gives good tips for cutting tough winter squash.
Also, you can soften the squash slightly by heating it in the microwave it for 3-5 minutes, then cutting in half. This article from Chatelaine explains how to do so. Personally, I find a sturdy knife works well for me without heating.
Once you’ve sliced the spaghetti squash into two halves, scoop out the inner seeds and discard.
Paint the spaghetti squash halves (open side up) with olive oil to coat and place on a parchment lined baking sheet cut side down. Bake for 40 minutes to 1 hour, or until you can easily glide a fork through the spaghetti squash with little resistance.
And that’s all there is to cooking spaghetti squash! It really is that simple, folks. (See? Even a university student can do it! *winky wink*).
So, this brings me to our recipe for vegan spaghetti squash stuffed with spinach and cheese. (It’s the best spaghetti squash recipe, in my humble opinion).
The 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.
To make the filling, add everything to a skillet on medium heat and stir to combine.
Stuff the cooked spaghetti squash with the filling and sprinkle it with more vegan mozzarella and parmesan.
Then, place back in the oven to bake for 15 to 20 minutes, or until lightly golden on the top. (If you want it to be more browned than you can turn the oven to broil for 1 to 2 minutes).
I cannot stress just how easy this recipe is to prepare. In the end, you’ve got a gourmet spaghetti squash recipe that’s so comforting. It’s a great healthy alternative to traditional spaghetti – a must try for pasta night!
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 in the instructions below) when ready to continue preparation.
If you’re digging this vegan spaghetti squash recipe, you might also like these:
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