Vegan Spaghetti Squash Recipes That Actually Taste Amazing
These vegan spaghetti squash recipes transform simple squash into delicious meals with bold flavors, creamy sauces, and plant-based protein.
Equipment
- Baking sheet
- Blender
- Sharp knife
- Mixing Bowl
Ingredients
Spaghetti Squash Base
- 1 medium spaghetti squash about 2-3 pounds
- 1 tbsp olive oil
- 1/2 tsp garlic powder
Mediterranean Bowl Toppings
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup Kalamata olives sliced
- 2 tbsp lemon-tahini sauce
Creamy Garlic & Herb Version
- 1/2 cup raw cashews soaked for 2+ hours
- 2 cloves roasted garlic
- 1/2 cup unsweetened plant milk
- 1/4 tsp smoked paprika
Instructions
- Preheat oven to 400°F (200°C). Carefully cut squash in half lengthwise and scoop out the seeds.
- Rub the inside with olive oil and garlic powder. Place cut-side down on a baking sheet lined with parchment.
- Roast for 35-40 minutes or until fork-tender. Let cool for 10 minutes, then use a fork to scrape out the strands.
- For Mediterranean Bowl: In a bowl, mix squash strands with tomatoes, cucumber, and olives. Drizzle with tahini sauce.
- For Garlic & Herb: Blend soaked cashews, garlic, plant milk, and paprika until creamy. Heat over low heat and toss with warm squash.
- Serve warm. Store leftovers in an airtight container for up to 3 days.
Notes
You can swap in other sauces like pesto, peanut sauce, or balsamic glaze. Add chickpeas or roasted veggies for more protein. Avoid overcooking the squash for the best texture.