20 Delicious Vegan Spaghetti Squash Recipes for Every Occasion

Vegan spaghetti squash is the versatile hero your dinner table has been waiting for! Whether you’re craving a quick weeknight meal, a cozy comfort dish, or a seasonal showstopper, these 20 delicious recipes have got you covered. Dive into our roundup and discover how this humble veggie can transform into mouthwatering meals for every occasion. Ready to get cooking? Let’s dig in!

Garlic Herb Roasted Spaghetti Squash with Vegan Parmesan

Kneading through the quiet of the kitchen, I find solace in the simplicity of transforming a humble spaghetti squash into a dish that feels both nourishing and indulgent. The garlic and herb aromas weaving through the air promise a meal that’s as comforting to prepare as it is to eat.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 cloves garlic, minced (freshly minced releases the most flavor)
• 1 tbsp dried Italian herbs (a mix that sings of summer gardens)
• 1/4 cup vegan Parmesan (I opt for a brand that melts beautifully)
• Salt to taste (a pinch to elevate all the flavors)

Instructions

1. Preheat your oven to 400°F (200°C), allowing it to fully heat for even cooking.
2. Carefully slice the spaghetti squash in half lengthwise; a sharp knife and steady hand make this safer.
3. Scoop out the seeds and stringy bits with a spoon, creating a smooth cavity for the flavors to nestle into.
4. Drizzle the cut sides with olive oil, then sprinkle evenly with minced garlic, Italian herbs, and a pinch of salt.
5. Place the squash halves cut side down on a baking sheet lined with parchment paper for easy cleanup.
6. Roast in the preheated oven for 35-40 minutes, until the flesh is tender and easily pulls away into strands with a fork.
7. Remove from the oven and let cool slightly before flipping over; this makes handling the hot squash safer.
8. Use a fork to scrape the flesh into strands, fluffing as you go to create that perfect spaghetti-like texture.
9. Sprinkle with vegan Parmesan while still warm, allowing it to melt slightly into the strands.

Creating this dish leaves me with strands of squash that are tender yet retain a slight bite, enveloped in the earthy tones of garlic and herbs. The vegan Parmesan adds a salty, umami finish that makes each forkful deeply satisfying. Try serving it atop a bed of fresh arugula for a contrast in textures, or alongside a hearty lentil stew for a complete meal.

Creamy Avocado Pesto Spaghetti Squash

Wandering through the kitchen on a quiet evening, I found myself craving something that felt both nourishing and indulgent, a dish that could bridge the gap between summer’s lightness and the comforting embrace of fall. This creamy avocado pesto spaghetti squash is my answer to that craving, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 ripe avocados (the kind that yield slightly to gentle pressure)
• 1/2 cup fresh basil leaves (I love the peppery bite of fresh basil)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (because everything’s better with garlic)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (freshly squeezed, for that bright acidity)
• Salt and pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience make this step safer.
3. Drizzle the cut sides with 1 tbsp of olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Roast cut-side down on a baking sheet for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash roasts, make the pesto. In a food processor, combine the avocados, basil, remaining olive oil, garlic, Parmesan, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth. Tip: Scrape down the sides as needed for an even consistency.
5. Once the squash is done, use a fork to shred the flesh into strands. Tip: Let it cool slightly to avoid steam burns.
6. Toss the spaghetti squash strands with the avocado pesto until well coated. Tip: Add a splash of pasta water if you prefer a thinner sauce.
7. Serve warm, topped with extra Parmesan and a few basil leaves for garnish.

Perfectly balanced, this dish offers the creamy richness of avocado pesto against the delicate, slightly sweet strands of spaghetti squash. For an extra touch of elegance, serve it in the roasted squash shells, turning a simple meal into a stunning centerpiece.

Spicy Thai Peanut Spaghetti Squash Noodles

Feeling the warmth of the kitchen around me, I find solace in the simplicity of transforming humble ingredients into something unexpectedly delightful. This dish, a harmonious blend of spicy and nutty flavors, wraps around the soul like a comforting embrace on a quiet evening.

Ingredients

• 1 medium spaghetti squash (about 3 lbs) – its golden strands are the perfect pasta substitute.
• 2 tbsp extra virgin olive oil – my kitchen staple for its fruity notes.
• 1/4 cup creamy peanut butter – smooth and rich, it’s the heart of the sauce.
• 2 tbsp soy sauce – for that deep, umami kick.
• 1 tbsp honey – a touch of sweetness to balance the heat.
• 1 tsp crushed red pepper flakes – adjust to your bravery level.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1 lime, juiced – for a bright, citrusy finish.
• 1/4 cup chopped cilantro – fresh and vibrant, it lifts the whole dish.

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place them face down on a baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, whisk together peanut butter, soy sauce, honey, red pepper flakes, and minced garlic in a small bowl. Slowly add warm water, a tablespoon at a time, until the sauce reaches a pourable consistency.
3. Once the squash is done, use a fork to scrape the flesh into strands. Toss the strands with the peanut sauce until evenly coated. Tip: For extra flavor, let the squash sit in the sauce for a few minutes before serving.
4. Finish with a squeeze of lime juice and a generous sprinkle of chopped cilantro. Tip: Toasting the peanut butter before mixing can deepen the flavors.

As you take the first bite, the crunch of the squash noodles against the creamy, spicy sauce is a revelation. Serve it in the hollowed-out squash halves for a presentation that’s as rustic as it is Instagram-worthy.

Mediterranean Stuffed Spaghetti Squash with Chickpeas

Cooking this Mediterranean Stuffed Spaghetti Squash with Chickpeas feels like weaving a tapestry of flavors, each thread a vibrant hue of the region’s bounty. It’s a dish that invites you to slow down, to savor the process as much as the meal itself.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 can (15 oz) chickpeas, drained and rinsed (I love the slight nuttiness they add)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 cup crumbled feta cheese (the saltiness balances the sweetness of the squash)
• 1/4 cup chopped Kalamata olives (their briny pop is irresistible)
• 1 tsp dried oregano (rubbed between fingers to awaken its aroma)
• 1/2 tsp garlic powder (for a gentle kick without the chopping)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A serrated knife works best here.
3. Drizzle the cut sides with 1 tbsp olive oil and season with salt and pepper. This helps to caramelize the edges.
4. Place the squash halves cut-side down on a baking sheet. Roast for 35-40 minutes until the flesh is tender when pierced with a fork.
5. While the squash roasts, mix chickpeas, remaining olive oil, feta, olives, oregano, and garlic powder in a bowl. Letting it sit allows the flavors to marry.
6. Once the squash is done, use a fork to scrape the flesh into strands. Be gentle to keep the shells intact for stuffing.
7. Fill each squash half with the chickpea mixture. Return to the oven for 10 minutes to warm through.

Layers of texture and taste come together in this dish—the tender squash, the creamy chickpeas, and the salty feta create a harmony that’s both comforting and exciting. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra touch of Mediterranean flair.

Vegan Spaghetti Squash Alfredo with Mushrooms

Falling into the rhythm of the evening, I find myself drawn to the simplicity and warmth of a dish that feels like a hug in a bowl. Vegan Spaghetti Squash Alfredo with Mushrooms is that rare comfort food that’s both indulgent and nourishing, a quiet celebration of flavors that speak softly but leave a lasting impression.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup sliced cremini mushrooms (their earthy depth is unmatched)
• 2 cloves garlic, minced (because fresh is always better)
• 1 cup unsweetened almond milk (for its light, nutty essence)
• 1/4 cup nutritional yeast (the secret to that cheesy flavor)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky salt here)
• 1/4 tsp black pepper (freshly ground, to awaken the senses)
• 1 tbsp lemon juice (a bright finish to balance the richness)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle each half with 1 tbsp olive oil and sprinkle with a pinch of salt. Place cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5 minutes, until they begin to soften and release their moisture.
3. Add the minced garlic to the skillet and cook for another minute, stirring constantly to prevent burning. The aroma should be fragrant but not browned.
4. Pour in the almond milk, nutritional yeast, remaining salt, and pepper. Stir well to combine and bring to a gentle simmer. Let the sauce thicken slightly for about 5 minutes, stirring occasionally.
5. Remove the skillet from heat and stir in the lemon juice. This brightens the sauce and adds a layer of complexity.
6. Once the squash is done, use a fork to scrape the flesh into strands. Divide between plates and top generously with the mushroom Alfredo sauce.

Overtaken by the dish’s creamy texture and the mushrooms’ umami richness, I often find myself serving it with a sprinkle of red pepper flakes for a subtle heat or alongside a crisp green salad for contrast. The spaghetti squash strands, tender yet with a slight bite, carry the sauce beautifully, making each forkful a harmonious blend of comfort and sophistication.

Mexican Spaghetti Squash with Black Beans and Corn

Gently, the evening light fades, and with it, the hustle of the day softens into the quiet of the kitchen. It’s in these moments that I find myself drawn to dishes that are both nourishing and simple, like this Mexican-inspired spaghetti squash, a melody of flavors that sings of comfort and warmth.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size; it’s a sign of freshness)
• 1 tablespoon extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup black beans, rinsed and drained (I love the creamy texture they add)
• 1 cup corn kernels (fresh or frozen, but always sweet)
• 1 teaspoon ground cumin (for that earthy warmth)
• 1/2 teaspoon chili powder (adjust to your heat preference)
• Salt to taste (I prefer sea salt for its clean flavor)
• Fresh cilantro for garnish (because its bright color and flavor are irresistible)

Instructions

1. Preheat your oven to 400°F (200°C), a perfect temperature for roasting the squash to tender perfection.
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the cut sides with olive oil and sprinkle lightly with salt.
3. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is easily pierced with a fork. Tip: The squash is ready when the edges start to caramelize slightly.
4. While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the black beans, corn, cumin, and chili powder. Stir gently to combine and cook for 5-7 minutes, until everything is heated through and fragrant. Tip: Let the spices toast for a minute before adding the beans and corn to deepen their flavors.
5. Once the squash is done, use a fork to scrape the flesh into strands. Tip: Scrape in a circular motion for the best spaghetti-like texture.
6. Combine the squash strands with the bean and corn mixture in the skillet. Toss gently to mix all the flavors together.
7. Garnish with fresh cilantro before serving. The vibrant green against the golden squash makes for a beautiful presentation.

Zesty and comforting, this dish brings together the sweetness of corn, the earthiness of black beans, and the subtle nuttiness of spaghetti squash. Serve it in the squash shells for a rustic touch, or alongside a crisp green salad for a lighter meal.

Lemon Garlic Spaghetti Squash with Kale and Pine Nuts

Cooking this Lemon Garlic Spaghetti Squash with Kale and Pine Nuts feels like wrapping yourself in a warm, comforting blanket, yet it’s light enough to enjoy any time of the year. The combination of bright lemon, earthy kale, and crunchy pine nuts transforms the humble spaghetti squash into something truly special.

Ingredients

• 1 medium spaghetti squash (about 4 cups when cooked) – I find the smaller ones are sweeter and more tender.
• 2 tbsp extra virgin olive oil – my kitchen staple for its fruity notes.
• 3 cloves garlic, minced – because fresh is always better.
• 1 bunch kale, stems removed and leaves chopped – I love the texture it adds.
• 1/4 cup pine nuts – toasting them first brings out their nutty flavor.
• 1 lemon, zested and juiced – for that bright, citrusy kick.
• Salt and freshly ground black pepper – to season, but we’ll be specific about how much.

Instructions

1. Preheat your oven to 400°F. This ensures the squash cooks evenly and gets those lovely caramelized edges.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience make this step safer.
3. Drizzle the cut sides with 1 tbsp olive oil and season with a pinch of salt and pepper. The oil helps the seasoning stick and promotes browning.
4. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant – be careful not to burn it.
6. Add the chopped kale to the skillet and cook for 3-4 minutes, until wilted but still vibrant. A splash of water can help steam the kale if it’s stubborn.
7. In a small, dry skillet, toast the pine nuts over medium heat for 2-3 minutes, shaking the pan frequently, until golden and aromatic. This step is quick but makes a world of difference.
8. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the kale. Toss gently to combine.
9. Add the lemon zest, lemon juice, and toasted pine nuts to the skillet. Season with another pinch of salt and pepper, then toss everything together.

At last, the dish comes together with a delightful contrast of textures – the tender squash strands, the slight chew of the kale, and the crunch of pine nuts. The lemon garlic sauce ties it all together with a bright, savory note that’s irresistible. Try serving it in the hollowed-out squash shells for a fun, edible presentation.

Vegan Spaghetti Squash Carbonara with Smoky Tempeh

Sometimes, the simplest dishes carry the most comfort, especially when they’re reimagined with a plant-based twist. This vegan spaghetti squash carbonara, with its smoky tempeh, is a dish that feels both indulgent and nourishing, perfect for those quiet evenings when you crave something familiar yet exciting.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 8 oz tempeh, cubed (I love the smoky flavor it adds)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup unsweetened almond milk (for creaminess without the dairy)
• 2 tbsp nutritional yeast (it gives that cheesy flavor we’re after)
• 1/2 tsp smoked paprika (for that deep, smoky undertone)
• Salt and black pepper to taste (I’m generous with the pepper here)

Instructions

1. Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tbsp of olive oil and season lightly with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
3. While the squash roasts, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the tempeh cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t stir too often to get a nice crust.
4. Add the minced garlic to the skillet with the tempeh and cook for another minute, until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Reduce the heat to low and stir in the almond milk, nutritional yeast, and smoked paprika. Cook for 2-3 minutes, until the sauce thickens slightly. Tip: The sauce will continue to thicken off the heat.
6. Once the squash is done, use a fork to scrape the flesh into strands. Add the strands to the skillet with the tempeh and sauce, tossing gently to combine. Season with additional salt and pepper if needed.

Here, the spaghetti squash offers a tender yet slightly al dente texture, perfectly coated in a creamy, smoky sauce with bites of hearty tempeh. Serve it in the hollowed-out squash shells for a playful presentation that’s sure to impress.

Curry Coconut Spaghetti Squash with Chickpeas

How quietly the evening settles in, a perfect time to embrace the warmth of a kitchen filled with the aromatic whispers of curry and coconut. This dish, a harmonious blend of spaghetti squash and chickpeas, is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 can (15 oz) chickpeas, drained and rinsed (I love the slight crunch they add)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup coconut milk (full-fat for that creamy dreaminess)
• 2 tsp curry powder (the heart of the dish, choose a blend you love)
• 1/2 tsp salt (just enough to elevate the flavors)

Instructions

1. Preheat your oven to 400°F (200°C), letting it warm up as you prepare the squash.
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer and easier.
3. Drizzle the cut sides of the squash with olive oil and place them cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash roasts, heat a large skillet over medium heat and add the chickpeas, coconut milk, curry powder, and salt. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Tip: The aroma at this stage is heavenly—take a moment to enjoy it.
5. Once the squash is done, use a fork to shred the flesh into strands directly in the skin, then transfer to the skillet with the chickpea mixture. Gently toss to combine everything evenly. Tip: For an extra touch of warmth, a sprinkle of red pepper flakes can add a nice kick.

Combining the tender strands of spaghetti squash with the creamy, spiced chickpea mixture creates a dish that’s both comforting and invigorating. Serve it in the hollowed-out squash halves for a presentation that’s as beautiful as it is delicious, or alongside a crisp green salad for a contrast in textures.

Spaghetti Squash Pad Thai with Tofu

Lately, I’ve found myself drawn to the quiet comfort of transforming simple ingredients into something unexpectedly delightful, much like this Spaghetti Squash Pad Thai with Tofu, a dish that marries the earthy sweetness of squash with the bold flavors of traditional Pad Thai.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 14 oz extra-firm tofu, pressed and cubed (pressing removes excess water, making it crispier)
• 2 tbsp coconut oil (it adds a subtle sweetness that complements the squash)
• 3 cloves garlic, minced (because more garlic is always better)
• 2 eggs, lightly beaten (I like to let them sit out for a bit to take the chill off)
• 1 cup bean sprouts (for that essential crunch)
• 1/4 cup chopped peanuts (because what’s Pad Thai without peanuts?)
• 2 green onions, sliced (the green parts add a nice color pop)
• For the sauce: 3 tbsp fish sauce, 2 tbsp brown sugar, 1 tbsp soy sauce, and 1 tbsp lime juice (whisked together until the sugar dissolves)

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp of coconut oil and place them cut-side down on a baking sheet. Roast for 30-40 minutes, until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, heat the remaining 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant. Push the garlic to one side and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the garlic.
4. Add the roasted spaghetti squash strands to the skillet, along with the prepared sauce. Toss everything together until well combined and heated through, about 2-3 minutes.
5. Stir in the bean sprouts and cooked tofu, cooking for another minute until the sprouts are slightly softened but still crisp.
6. Garnish with chopped peanuts and sliced green onions before serving.

The texture is a delightful mix of tender squash strands and crispy tofu, with the sauce clinging to every bite. Serve it with extra lime wedges on the side for those who love a tangier kick.

Roasted Spaghetti Squash with Vegan Brown Butter and Sage

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something that felt both nourishing and a little indulgent. This dish, with its golden hues and aromatic sage, was just the answer.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 3 tbsp vegan butter (I love the richness of Miyoko’s here)
• 10 fresh sage leaves (their earthy fragrance is unmatched)
• 1/2 tsp salt (I prefer fine sea salt for its even distribution)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted squash with just the right amount of caramelization.
2. Cut the spaghetti squash in half lengthwise. A sharp knife and a steady hand make this easier—safety first!
3. Scoop out the seeds and stringy bits with a spoon. Don’t toss them! They can be roasted later for a crunchy snack.
4. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash roasts, melt the vegan butter in a small pan over medium heat. Add the sage leaves and cook until the butter turns a nutty brown and the sage is crisp, about 3 minutes. Watch closely to prevent burning.
6. Once the squash is done, use a fork to scrape the flesh into strands. This is where the magic happens—the strands should come away easily if it’s properly cooked.
7. Drizzle the brown butter and sage over the spaghetti squash strands. Toss gently to combine, then season with salt and pepper.

Perfectly tender strands of squash carry the deep, nutty flavors of brown butter, while crispy sage adds a textural contrast. Serve it as a side, or top with roasted chickpeas for a hearty main.

Spaghetti Squash Primavera with Seasonal Vegetables

As the golden hues of late summer begin to fade, I find myself reaching for dishes that bridge the gap between the abundance of the season and the comforting simplicity I crave. This spaghetti squash primavera, with its vibrant seasonal vegetables, does just that, offering a light yet satisfying meal that feels like a gentle embrace.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup cherry tomatoes, halved (their sweetness is a delightful contrast)
• 1 small zucchini, diced (about 1 cup, for a tender crunch)
• 1 small yellow squash, diced (about 1 cup, it adds a lovely color)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because why not?)
• Salt and freshly ground black pepper (to season, but we’ll be specific)
• 1/4 cup fresh basil leaves, torn (for that final, fragrant touch)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A serrated knife works best here.
3. Drizzle the cut sides with 1 tbsp olive oil and season with salt and pepper. Place cut side down on a baking sheet.
4. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic, sautéing for 30 seconds until fragrant.
6. Add the cherry tomatoes, zucchini, and yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are just tender.
7. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the vegetables.
8. Toss everything together gently, then stir in the Parmesan cheese and basil. Season with additional salt and pepper if needed.

Unassuming yet utterly delightful, this dish offers a wonderful contrast of textures—the tender squash strands mingling with the crisp-tender vegetables. Serve it in the hollowed-out squash shells for a playful presentation that’s sure to impress.

Vegan Spaghetti Squash Lasagna with Cashew Ricotta

Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and experimenting with flavors feels like a gentle rebellion against the ordinary. This dish, a twist on traditional lasagna, brings together the earthy sweetness of spaghetti squash with the creamy, dreamy texture of cashew ricotta, creating a meal that’s as nourishing as it is comforting.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size; it’s usually a sign of good moisture content)
• 1 cup raw cashews, soaked for at least 4 hours (this softens them perfectly for blending)
• 2 tbsp nutritional yeast (it adds a cheesy flavor that’s surprisingly convincing)
• 1 tbsp lemon juice (freshly squeezed, if you can; it brightens the ricotta)
• 1/2 tsp garlic powder (a little goes a long way in adding depth)
• 1 1/2 cups marinara sauce (homemade or your favorite store-bought brand)
• 1 cup fresh spinach (lightly packed; it wilts down to just the right amount)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures the squash cooks evenly and gets those lovely caramelized edges.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a little patience make this step safer and easier.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash bakes, drain the soaked cashews and blend them with nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. A high-speed blender works best here for the creamiest texture.
5. Once the squash is done, let it cool slightly before using a fork to scrape the flesh into strands. This mimics the texture of traditional lasagna noodles.
6. In a baking dish, layer half of the spaghetti squash strands, followed by half of the cashew ricotta, marinara sauce, and spinach. Repeat the layers once more.
7. Bake the assembled lasagna at 375°F (190°C) for 20-25 minutes, or until the top is lightly golden and the sauce is bubbling around the edges.

When it emerges from the oven, the lasagna is a harmony of textures—tender squash, creamy ricotta, and vibrant spinach, all enveloped in rich marinara. Serve it with a sprinkle of fresh basil or a side of garlic bread for a meal that feels both indulgent and wholesome.

Spaghetti Squash Stir-Fry with Ginger and Soy Sauce

Just like the gentle unfolding of dawn, this dish brings a quiet warmth to the table, a simple yet profound comfort that speaks to the soul. It’s a melody of flavors, where the earthiness of spaghetti squash meets the vibrant kick of ginger and the deep umami of soy sauce, creating a stir-fry that’s both nourishing and deeply satisfying.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size—it’s a sign of good moisture content)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp freshly grated ginger (the sharper, the better to cut through the squash’s sweetness)
• 2 tbsp soy sauce (I reach for the low-sodium version to control the saltiness)
• 1 clove garlic, minced (because what’s a stir-fry without garlic?)
• 1/4 cup chopped scallions (for a pop of color and a mild oniony bite)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly tender squash without any mushiness.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A serrated knife works wonders here for easier cutting.
3. Drizzle the cut sides with 1 tbsp of olive oil and place them face down on a baking sheet. Roast for 40 minutes, or until the flesh is easily pierced with a fork.
4. Once cooled slightly, use a fork to scrape the squash into strands. This is where the magic happens—watching it turn into ‘spaghetti’.
5. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
6. Add the squash strands to the skillet, tossing gently to coat with the aromatics. Pour in the soy sauce, stirring to combine evenly. Cook for another 2 minutes, just enough to warm through and meld the flavors.
7. Garnish with chopped scallions before serving. Tip: A squeeze of lime can add a refreshing zing if you’re feeling adventurous.

Now, the squash carries a delightful al dente bite, a contrast to the silkiness of the soy-glazed strands. The ginger offers a warm, spicy undertone, making each forkful a little revelation. Try serving it atop a bed of crisp greens for an unexpected twist, letting the dressing from the stir-fry lightly dress the leaves beneath.

Spaghetti Squash with Creamy Cashew Cheese Sauce

Falling into the rhythm of the kitchen, I find myself drawn to the simplicity and warmth of preparing a dish that feels both nourishing and indulgent. Spaghetti squash with creamy cashew cheese sauce is one such recipe, a gentle dance of flavors and textures that comforts as much as it delights.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 cup raw cashews, soaked overnight (this makes them blend into a smoother sauce)
• 1/2 cup water (I like using filtered for the purest taste)
• 2 tbsp nutritional yeast (for that cheesy flavor without the dairy)
• 1 tbsp lemon juice (freshly squeezed, if possible)
• 1/2 tsp garlic powder (or a small fresh clove, minced)
• 1/2 tsp sea salt (I prefer Himalayan for its subtle minerality)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. A serrated knife works best for cutting through the tough skin.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, until the flesh is tender and easily pulls apart into strands with a fork.
4. While the squash roasts, drain the soaked cashews and blend them with water, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. Tip: For an extra creamy sauce, blend for at least 2 minutes.
5. Once the squash is done, let it cool for a few minutes, then use a fork to scrape the flesh into strands. Tip: Don’t toss the skins—they make cute serving bowls!
6. Pour the cashew cheese sauce over the spaghetti squash strands and gently toss to combine. Tip: Warm the sauce slightly before tossing for a cozy, melty texture.

Combining the tender strands of spaghetti squash with the rich, creamy cashew cheese sauce creates a dish that’s both light and satisfying. Serve it in the roasted squash halves for a rustic presentation, or top with a sprinkle of fresh herbs for a pop of color and flavor.

Vegan Spaghetti Squash Bolognese with Lentils

Today feels like one of those evenings where the kitchen becomes a sanctuary, and the act of cooking turns into a quiet meditation. This dish, a humble yet hearty Vegan Spaghetti Squash Bolognese with Lentils, is my go-to when I crave something comforting but nourishing.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 cup green lentils (I love how they hold their shape)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 medium onion, finely diced (yellow onions are my preference here)
• 2 cloves garlic, minced (fresh is always best)
• 1 carrot, finely diced (adds a subtle sweetness)
• 1 celery stalk, finely diced (for that classic Bolognese base)
• 1 can (28 oz) crushed tomatoes (San Marzano are my favorite)
• 1 tsp dried oregano (rubbed between fingers to release oils)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)
• Fresh basil for garnish (a few leaves make all the difference)

Instructions

1. Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tbsp olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, rinse the lentils under cold water. In a medium pot, cover the lentils with 2 inches of water, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, until tender but not mushy. Drain and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion, carrot, and celery, cooking until soft, about 5 minutes. Stir in the garlic and oregano, cooking for another minute until fragrant.
4. Add the crushed tomatoes and cooked lentils to the skillet. Simmer on low heat for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Divide the squash between plates, top with the lentil Bolognese, and garnish with fresh basil.

Now, the texture of the spaghetti squash strands against the hearty lentil Bolognese creates a delightful contrast. The flavors meld beautifully, with the sweetness of the squash balancing the savory sauce. For an extra touch, sprinkle with nutritional yeast or vegan parmesan before serving.

Spaghetti Squash with Sun-Dried Tomato and Basil Pesto

Nestled in the quiet of the kitchen, the simplicity of transforming a spaghetti squash into a dish brimming with vibrant flavors feels like a small, personal triumph. The sun-dried tomato and basil pesto brings a burst of summer to the table, no matter the season.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1/2 cup sun-dried tomatoes in oil, drained (I save the oil for dressing salads)
• 1/2 cup fresh basil leaves (packed, because more basil is always better)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1/4 cup pine nuts (toasted lightly for that irresistible crunch)
• 2 cloves garlic (because garlic is life)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• Salt to taste (I use sea salt for its subtle texture)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to fully heat for even cooking.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this easier.
3. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash roasts, combine the sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for an even blend.
6. Once the squash is done, let it cool for a few minutes, then use a fork to scrape the flesh into strands.
7. Toss the spaghetti squash strands with the pesto until well coated. Tip: Warm squash helps the pesto cling beautifully.

Wrapped in the warmth of the oven and the freshness of the pesto, this dish is a delightful contrast of textures—tender squash against the slight chew of sun-dried tomatoes. Serve it in the hollowed-out squash shells for a touch of whimsy at your next dinner.

Spaghetti Squash Sushi Rolls with Avocado and Cucumber

Kindly imagine the gentle fusion of East meets West in your kitchen, where the humble spaghetti squash transforms into delicate sushi rolls, cradling creamy avocado and crisp cucumber within. This dish is a quiet celebration of textures and flavors, a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size; it’s a sign of freshness)
• 1 ripe avocado (I swear by the slightly soft to touch Hass variety for its creamy texture)
• 1/2 English cucumber, julienned (the seedless variety keeps the rolls neat)
• 2 tbsp rice vinegar (this is my secret to adding a subtle tang)
• 1 tbsp honey (a drizzle of sweetness to balance the vinegar)
• 1/2 tsp salt (I prefer fine sea salt for its gentle dissolve)
• 4 sheets nori (the crispier, the better for rolling)

Instructions

1. Preheat your oven to 375°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
2. While the squash cools, whisk together the rice vinegar, honey, and salt in a small bowl. This dressing will lightly coat the squash strands, adding flavor without overpowering.
3. Once the squash is cool enough to handle, use a fork to scrape the flesh into strands. Gently toss the strands with the vinegar dressing. Tip: Don’t overmix to keep the strands intact.
4. Lay a nori sheet on a clean surface. Spread a quarter of the squash strands evenly over the nori, leaving a 1-inch border at the top. Arrange avocado slices and cucumber sticks horizontally along the bottom edge.
5. Starting from the bottom, tightly roll the nori away from you, using the border to seal the roll. Tip: A little water on the border helps it stick. Repeat with the remaining ingredients.
6. Using a sharp knife, slice each roll into 6-8 pieces. Tip: Wipe the knife between cuts for clean edges.

Offering a delightful crunch with every bite, these rolls are a playful twist on traditional sushi. The spaghetti squash adds a subtle sweetness, making it a perfect canvas for the creamy avocado and refreshing cucumber. Serve them on a platter with a side of soy sauce or wasabi for dipping, and watch them disappear.

Spaghetti Squash with Roasted Red Pepper Sauce

Dusk settles softly outside, and in the quiet of the kitchen, the simplicity of preparing a meal becomes a moment of peace. This dish, with its vibrant colors and comforting warmth, feels like a gentle embrace after a long day.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 large red bell peppers (I love the sweetness they bring when roasted)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp fresh basil, chopped (it adds a lovely freshness)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything roasts evenly.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. A sharp knife and a bit of patience make this easier.
3. Drizzle the cut sides of the squash with 1 tbsp of olive oil and sprinkle with half the salt and pepper. Place them cut-side down on a baking sheet.
4. Roast the squash for 35-40 minutes, until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, place the whole red peppers on another baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
6. Let the peppers cool slightly, then peel off the skins, remove the seeds, and slice into strips.
7. In a skillet over medium heat, warm the remaining 1 tbsp of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
8. Add the roasted pepper strips to the skillet, along with the remaining salt and pepper. Cook for another 2-3 minutes, stirring occasionally.
9. Use a fork to shred the roasted spaghetti squash into strands and divide between plates.
10. Top the squash with the roasted red pepper sauce, sprinkle with Parmesan cheese, and garnish with fresh basil.

Gently, the strands of squash cradle the smoky sweetness of the peppers, while the Parmesan adds a salty depth. Serve it with a side of crusty bread to soak up every last bit of sauce, and let the evening unfold in quiet satisfaction.

Vegan Spaghetti Squash Mac and Cheese

Comfort comes in many forms, and today, it arrives in the shape of a warm, creamy bowl of Vegan Spaghetti Squash Mac and Cheese. This dish is a hug in a bowl, perfect for those evenings when you need a little extra warmth.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 cup raw cashews, soaked for at least 4 hours (this makes them blend into a silky smooth sauce)
• 1/2 cup unsweetened almond milk (I find the subtle nuttiness complements the cashews beautifully)
• 2 tbsp nutritional yeast (for that cheesy flavor we all crave)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp turmeric (adds a lovely color and a hint of earthiness)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.
2. Bake for 40-45 minutes, or until the squash is tender and the strands easily pull away with a fork. Tip: Don’t rush this step; the squash needs time to develop its signature strands.
3. While the squash cools slightly, drain the soaked cashews and blend them with almond milk, nutritional yeast, garlic powder, turmeric, and salt until completely smooth. Tip: If your blender struggles, add a splash more almond milk to help it along.
4. Use a fork to shred the spaghetti squash into strands directly in its skin, then transfer to a large bowl. Pour the cashew sauce over the squash and gently toss to combine. Tip: For extra creaminess, let the dish sit for a few minutes before serving to allow the sauce to thicken slightly.

Now, the squash strands are tender yet retain a slight bite, enveloped in a sauce that’s rich and comforting without feeling heavy. Serve it topped with a sprinkle of smoked paprika or fresh herbs for a pop of color and flavor.

Summary

Outstanding in variety and flavor, this roundup offers a vegan spaghetti squash recipe for every taste and occasion. Whether you’re craving comfort food or something light and fresh, there’s a dish here to delight. We’d love to hear which recipes you try and adore—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!