Vegan Spaghetti Squash Recipe with Spinach and Cheese

This vegan spaghetti squash recipe is cheesy and comforting. It's a healthier alternative to pasta, using seasonal squash. Gourmet enough for date night, yet simple enough to make on a weeknight!
Prep Time: 20 mins
Cook Time: 1 hr
Jump to Recipe

Vegan Spaghetti Squash Recipe with Spinach and Cheese

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!

vegan spaghetti squash

Vegan Spaghetti Squash Recipe with Spinach and Cheese

This recipe is:

  • vegan
  • gluten-free
  • low carb
  • a healthier alternative to pasta
  • requires just 8 ingredients
  • SO comforting for fall and winter
  • gourmet enough for date night
  • easy enough for the weekday!

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). 

vegan spaghetti squash recipe

How to cook spaghetti squash

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. 

How to cook spaghetti squash in the oven

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.

how to cook spaghetti squash

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. 

how to cook spaghetti squash

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*).

how to cook spaghetti squash

Best spaghetti squash recipe: spinach and cheese

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.

the cheesy spinach filling

Stuff the cooked spaghetti squash with the filling and sprinkle it with more vegan mozzarella and parmesan.

 

stuffing the squash with the filling

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!

best vegan spaghetti squash recipe

Can you prepare this spaghetti squash recipe in advance?

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.

Other recipes you might like:

If you’re digging this vegan spaghetti squash recipe,  you might also like these:

Pin it on Pinterest!

Save this recipe for later! Pin it on Pinterest!

Pin it on Pinterest!

Vegan Spaghetti Squash with Spinach and Cheese

This vegan spaghetti squash recipe is cheesy and comforting. It's a healthier 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
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.

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?

 

LEAVE A COMMENT
AND RATE THIS RECIPE!

Your email address will not be published.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

Rate this Recipe