15 Vegan Spaghetti Squash Recipes to Delight Your Taste Buds

Vegan spaghetti squash recipes offer a tasty and healthy alternative to traditional pasta dishes. These recipes are not only delicious, but they also provide a great way to incorporate more vegetables into your meals. Whether you’re looking for a comforting dish or a vibrant, fresh option, spaghetti squash can satisfy your cravings while keeping things plant-based.

Spaghetti squash is versatile and easy to prepare, making it a perfect choice for any day of the week. With a variety of flavors and styles, you can enjoy this unique vegetable in many ways that everyone will love. Let’s explore some exciting vegan spaghetti squash recipes that you can try at home!

1) Vegan Spaghetti Squash Alfredo

Vegan spaghetti squash Alfredo is a delicious and healthy dish. It uses spaghetti squash as a base, making it a great low-carb alternative to traditional pasta. The creamy sauce often includes cashews, nutritional yeast, and garlic for flavor.

To prepare, start by baking the spaghetti squash until tender. This usually takes around 25 to 30 minutes at 400°F (204°C). Once cooked, scoop out the squash strands and set them aside.

Next, blend soaked cashews with almond milk and nutritional yeast to create a creamy sauce. Pour this over the spaghetti squash strands and mix well. You can top it with sautéed mushrooms and broccoli for extra nutrition.

Ingredients

• 1 spaghetti squash
• 1 cup soaked cashews
• 1 cup almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: mushrooms and broccoli

Cooking Instructions

1. Preheat your oven to 400°F (204°C).
2. Cut the spaghetti squash in half and remove seeds.
3. Drizzle olive oil, place squash cut-side down on a baking sheet, and bake for 25-30 minutes or until tender.
4. Scoop out the squash strands and set aside.
5. In a blender, combine soaked cashews, almond milk, nutritional yeast, salt, and pepper. Blend until smooth.
6. Pour the sauce over the squash strands and mix.
7. Serve warm, topped with sautéed mushrooms and broccoli if desired.

2) Chili-Stuffed Spaghetti Squash Bowls

Chili-stuffed spaghetti squash bowls are a delicious and healthy meal. They are perfect for colder nights. You can easily make them vegan by swapping out meat for beans.

Start by roasting the spaghetti squash until tender. This usually takes about 40 minutes at 400°F (200°C). Once it’s done, scoop out the insides gently.

For the filling, prepare a chili mixture with beans, veggies, and spices. You can use your favorite chili recipe or try one featuring black beans and diced tomatoes for a hearty option.

Fill the roasted squash halves with the chili mixture. Bake again for about 10-15 minutes at the same temperature.

Enjoy your warm and tasty bowls with toppings like avocado or fresh cilantro!

Ingredients

• 1 medium spaghetti squash
• 1 can black beans
• 1 can diced tomatoes
• 1 chopped onion
• 1 chopped bell pepper
• 1 tablespoon chili powder

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the spaghetti squash for about 40 minutes.
3. Prepare the chili mixture by cooking onion and bell pepper, then add beans and tomatoes.
4. Fill the squash halves with the chili mix.
5. Bake for an additional 10-15 minutes.

3) Spaghetti Squash with Cashew Cheese and Spinach

This dish is a delicious way to enjoy spaghetti squash. It combines the unique texture of the squash with a creamy cashew cheese and fresh spinach. You’ll love how easy it is to make.

Start by roasting the spaghetti squash until it’s tender. While it cooks, prepare the cashew cheese by blending soaked cashews with a bit of lemon juice and nutritional yeast.

Once the squash is ready, mix in the cooked spinach and cashew cheese. This creates a rich and satisfying filling that is perfect for a cozy dinner.

Ingredients

• 1 medium spaghetti squash
• 1 cup fresh spinach
• 1 cup soaked raw cashews
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove seeds.
3. Roast the squash cut side down for 30-40 minutes.
4. Blend soaked cashews, lemon juice, and nutritional yeast until smooth.
5. Sauté spinach until wilted.
6. Mix the cooked spinach with the cashew cheese.
7. Scrape the squash into strands and combine with the filling.

4) Lentil Bolognese Stuffed Spaghetti Squash

Lentil Bolognese stuffed spaghetti squash is a delicious and healthy meal that you can easily prepare. This dish uses spaghetti squash as a base and fills it with a hearty lentil bolognese sauce.

To start, you will need to roast the spaghetti squash until it’s tender. While it’s baking, you can make the lentil bolognese. Sauté some onions, carrots, and celery until soft, then add cooked lentils and tomatoes for flavor.

Once the squash is ready, scoop out some of the flesh and mix it with the bolognese. Then, refill the squash halves with this mixture and bake for a bit longer.

Ingredients

• 1 spaghetti squash
• 1 cup cooked lentils
• 1 chopped onion
• 2 chopped carrots
• 2 chopped celery stalks
• 1 can diced tomatoes
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle with olive oil, season with salt, and bake for 30-40 minutes.
4. In a pot, heat olive oil and sauté the onion, carrots, and celery for 5-8 minutes.
5. Add cooked lentils and diced tomatoes, season to taste, and simmer for 10 minutes.
6. Combine some spaghetti squash flesh with the bolognese.
7. Refill the squash halves with the lentil mixture.
8. Bake for an additional 10-15 minutes before serving.

5) Roasted Spaghetti Squash with Chickpeas and Kale

Roasted spaghetti squash with chickpeas and kale is a tasty and nutritious dish. This recipe is easy to make and perfect for any meal. You’ll love how the flavors blend together.

To start, cut the spaghetti squash in half and remove the seeds. Brush the insides with olive oil, sprinkle with salt, and roast at 400°F (200°C) for about 30 to 40 minutes. The squash should be tender when done.

While the squash is roasting, sauté shallots and garlic in olive oil until fragrant. Add in chopped kale and cooked chickpeas. Cook until the kale wilts, which takes about 5 minutes.

Once the squash is ready, scrape out the strands with a fork and mix them with the chickpeas and kale.

Enjoy your delicious and healthy meal!

Ingredients:

• 1 spaghetti squash
• 1 to 2 tablespoons extra-virgin olive oil
• 1 thinly sliced shallot
• 1 whole garlic clove
• 2 cups chopped kale leaves
• ½ cup cooked chickpeas, drained and rinsed
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Brush the insides with olive oil and sprinkle with salt.
4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes.
5. In a pan, sauté shallots and garlic in olive oil until fragrant.
6. Add the chopped kale and cooked chickpeas to the pan and cook until the kale wilts.
7. Scrape the squash strands, combine them with the chickpeas and kale mixture, and serve.

6) Spinach-Stuffed Spaghetti Squash with Vegan Feta

This recipe combines the mild flavor of spaghetti squash with a creamy spinach filling. You’ll love how easy and delicious this dish is.

To start, you’ll roast the spaghetti squash until it’s tender. While it’s baking, prepare the spinach and mix it with vegan feta for a cheesy texture.

Once the squash is ready, scoop out the strands and mix them with the spinach mixture. Fill the squash halves with this blend.

Bake them again to get the tops nice and golden. Soon, you’ll have a comforting meal that’s perfect for any occasion.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh spinach
• ½ cup vegan feta cheese
• 2 minced garlic cloves
• Salt and pepper to taste
• Olive oil for drizzling

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle with olive oil, salt, and pepper.
4. Bake for 30-40 minutes until tender.
5. In a pan, sauté garlic and spinach until soft.
6. Mix in vegan feta cheese.
7. Scoop the spaghetti strands into the spinach mixture.
8. Fill the squash halves with the mixture.
9. Bake for another 10 minutes until golden.

7) Vegan Meat Stuffed Spaghetti Squash

Vegan meat stuffed spaghetti squash is a delicious and hearty meal. It features roasted spaghetti squash filled with a mixture of plant-based meat, spices, and veggies. This dish is perfect for a cozy dinner or a special occasion.

To start, you’ll need to roast the spaghetti squash until it’s tender. Then, prepare your vegan meat filling by mixing ingredients like lentils, mushrooms, and spices. Fill the squash halves with this tasty mixture and bake until everything is heated through.

This recipe is not only healthy but very satisfying. It’s a great way to enjoy plant-based meals and impress your friends or family.

8) Baked Spaghetti Squash with Dairy-Free Alfredo Sauce

Baked spaghetti squash is a tasty alternative to pasta. It pairs wonderfully with a creamy, dairy-free Alfredo sauce. This dish is not only healthy but also easy to make.

To start, you slice the spaghetti squash in half and remove the seeds. Then, drizzle olive oil over it. Afterward, bake at 400°F (200°C) until tender. This usually takes about 30-40 minutes.

While the squash is baking, prepare your Alfredo sauce. You can use cashews, nutritional yeast, garlic, and almond milk for a rich flavor. Once the squash is ready, scoop out the strands and mix them with the sauce.

This meal is satisfying and perfect for those following a vegan diet.

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1 cup almond milk
• Salt to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half and scoop out seeds.
3. Drizzle olive oil over the cut sides.
4. Place squash cut side down on a baking sheet.
5. Bake for 30-40 minutes until tender.
6. In a blender, combine cashews, nutritional yeast, garlic, almond milk, and salt. Blend until smooth.
7. Once the squash is baked, scoop out the strands.
8. Mix the spaghetti squash strands with the Alfredo sauce and serve.

9) Vegan Creamy Asian Spaghetti Squash

You will love this Vegan Creamy Asian Spaghetti Squash recipe. It’s a delightful dish full of fresh veggies. This meal is perfect for a quick weeknight dinner.

To start, roast the spaghetti squash until it’s tender. This usually takes about 40-45 minutes at 400°F (200°C). Then, scoop out the strands and set them aside.

Next, prepare a creamy sauce using coconut milk and your choice of seasonings. Mix in sliced carrots, cabbage, and any additional vegetables you like. Then, combine everything together with the spaghetti squash strands.

This dish is not only tasty but also vegan, gluten-free, and low-carb. Top it off with your favorite protein for an extra boost!

Ingredients

• 1 large spaghetti squash
• 1 cup coconut milk
• 1 cup sliced carrots
• 1 cup shredded cabbage
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Halve the spaghetti squash and scoop out the seeds.
3. Roast the squash halves cut-side down for 40-45 minutes.
4. In a bowl, mix coconut milk, salt, and pepper.
5. Stir in the sliced carrots and cabbage.
6. Combine the veggies with the spaghetti squash strands.
7. Serve warm and enjoy!

10) Vegan Spaghetti Squash Pad Thai

Vegan Spaghetti Squash Pad Thai is a delicious twist on the traditional dish. You can enjoy the flavors without the carbs of rice noodles. This recipe uses spaghetti squash, making it lighter and healthier.

The sauce is simple, using just three ingredients. Fresh vegetables add crunch and color, so feel free to mix in your favorites. Tofu provides plant-based protein and pairs well with the dish.

To make it spicy or mild, adjust the seasonings to your liking. It’s a great way to bring plant-based meals into your routine.

Ingredients

• 1 medium spaghetti squash
• 1 cup firm tofu, diced
• 2 cups mixed vegetables (like bell peppers and carrots)
• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1 tablespoon lime juice
• Garnish: chopped peanuts and lime wedges

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the squash cut-side down on a baking sheet. Roast for 30-40 minutes.
4. In a pan, sauté the tofu until golden.
5. Add mixed vegetables and cook until tender.
6. Prepare the sauce by mixing soy sauce, peanut butter, and lime juice.
7. Scrape the squash to create noodles and mix everything together.
8. Serve warm, garnished with chopped peanuts and lime wedges.

11) Spaghetti Squash with Sun-Dried Tomatoes and Pine Nuts

This tasty recipe combines the mild flavor of spaghetti squash with the rich taste of sun-dried tomatoes and crunchy pine nuts. It’s a simple dish that’s full of nutrition and great for any occasion.

To start, roast your spaghetti squash. Cut it in half, remove the seeds, and bake it at 400°F (200°C) for about 40 minutes. The strands will come out easily once it’s cooked.

Sauté the sun-dried tomatoes in a bit of olive oil. Then, add the roasted spaghetti squash strands and mix well. Toss in some toasted pine nuts for crunch.

Season with salt and pepper to taste. You can also add fresh herbs like basil or parsley for extra flavor. Enjoy this delightful meal warm!

Ingredients:

• 1 spaghetti squash
• 1 cup sun-dried tomatoes
• 1/4 cup pine nuts
• Olive oil
• Salt and pepper
• Fresh herbs (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the squash halves on a baking sheet, cut side down. Bake for 40 minutes.
4. In a pan, sauté the sun-dried tomatoes in olive oil.
5. Once the squash is done, scrape out the strands and add them to the pan.
6. Mix in the toasted pine nuts, salt, and pepper.
7. Serve warm, garnished with fresh herbs if desired.

12) Squash Boats with Nutty Vegan Mozzarella

Making squash boats with nutty vegan mozzarella is a fun and delicious way to enjoy spaghetti squash. Start by roasting the squash to create a tender, flavorful base.

Once cooked, scoop out some of the strands and mix them with your favorite veggies. Stir in nutty vegan mozzarella for a creamy texture and great taste.

Fill each half of the squash with the mixture and top it with more vegan mozzarella. Bake until everything is bubbly and golden.

These squash boats are great for a cozy dinner or as a unique dish at gatherings.

Ingredients

• 1 spaghetti squash
• 1 cup nutty vegan mozzarella
• 1 cup mixed veggies (like bell peppers and spinach)
• Olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Drizzle olive oil and sprinkle salt and pepper on the squash.
4. Place squash halves face down on a baking sheet and bake for 30-40 minutes.
5. Let it cool, then scoop out some strands.
6. Mix the strands with veggies and vegan mozzarella.
7. Fill the squash halves with the mixture and top with more mozzarella.
8. Bake for an additional 15-20 minutes until bubbly.

13) Spaghetti Squash Burrito Bowls

Spaghetti squash burrito bowls are a tasty and healthy meal option. You can enjoy them as a filling lunch or dinner. The squash serves as a great base instead of rice or tortillas.

Start by roasting the spaghetti squash until tender. Then, add your favorite burrito fillings like black beans, corn, and diced tomatoes. Top it off with avocado or salsa for added flavor.

This dish is easy to customize. You can make it mild or spicy, depending on your taste. Plus, it’s vegan and gluten-free!

Ingredients

• 1 spaghetti squash
• 1 can black beans, drained
• 1 cup corn
• 1 cup diced tomatoes
• 1 avocado, sliced
• Salsa, to taste
• Olive oil
• Spices (cumin, salt, and pepper)

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove seeds.
3. Rub the inside with olive oil, cumin, salt, and pepper.
4. Place cut-side down on a baking sheet and roast for 30-40 minutes.
5. Once cooked, scrape the strands out with a fork.
6. Mix in black beans, corn, and tomatoes.
7. Top with avocado and salsa before serving.

14) Italian-Style Roasted Spaghetti Squash

Italian-Style Roasted Spaghetti Squash is a tasty, healthy dish. You can enjoy the wonderful flavors of Italy while keeping it vegan.

Start by preheating your oven to 425°F (220°C). Cut the squash in half and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.

Place the halves cut-side down on a baking sheet. Roast for about 30-40 minutes until fork-tender. While it’s cooking, you can make a simple tomato sauce to serve on top.

Once the squash is done, gently scrape out the strands with a fork. Top with your sauce and some fresh basil for a delicious meal.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 2 cups tomato sauce
• Fresh basil, for garnish

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Brush the inside with olive oil.
4. Sprinkle with salt and pepper.
5. Place cut-side down on a baking sheet.
6. Roast for 30-40 minutes until tender.
7. Scrape out the strands with a fork.
8. Top with tomato sauce and fresh basil.

15) Curried Spaghetti Squash and Lentils

Curried spaghetti squash and lentils is a flavorful vegan dish. This meal combines the sweetness of spaghetti squash with hearty lentils and aromatic spices.

To start, roast the spaghetti squash until it’s tender. You can bake it at 400°F (200°C) for about 40 minutes. Once cooked, scoop out the strands and set them aside.

Meanwhile, prepare your lentils in a pan with some oil, onions, garlic, and ginger. Add curry powder and coconut milk for a rich sauce. Then, mix in the cooked spaghetti squash noodles and stir until everything is well combined.

Ingredients

• 1 medium spaghetti squash
• 1 cup lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 1 tablespoon curry powder
• Salt and pepper, to taste
• Olive oil for sautéing

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

2. Cut the spaghetti squash in half and remove the seeds.

3. Roast the squash for 40 minutes until tender.

4. In a large pan, heat olive oil over medium heat.

5. Sauté onions, garlic, and ginger until they smell fragrant.

6. Add lentils and curry powder, and cook for a few minutes.

7. Pour in coconut milk and let it simmer until the lentils are tender.

8. Combine the cooked squash with the lentils in the pan.

9. Season with salt and pepper, then serve warm.