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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!
Course Entree, Main Course, Main Dish
Cuisine American, dairy-free, gluten-free, grain-free, soy-free
Prep Time 20 minutes
Cook Time 1 hour
Servings 2 people
Calories 569kcal
Author Hannah Sunderani


  • 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)


  • 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.


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.


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