• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » main course

    Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce

    Published: Dec 22, 2020 by Richa 44 Comments

    Jump to Recipe   Print Recipe

    This easy vegan Spaghetti Squash Bake is a tasty Italian-inspired healthy, low carb, pasta-like casserole dish that everyone will absolutely love. Cooked spaghetti squash is combined with a creamy sun-dried tomato sauce, all baked until golden and bubbly.

    a plate with vegan spaghetti squash bake with creamy tomato sauce

    Spaghetti Squash is a winter veggie favorite! These miracle squashes naturally grow in such a way that, once cooked, their insides will pull apart in long, spaghetti-like strands. Thanks, Mother Nature!

    The long squash strands are tender enough that you can twirl them around your fork and they have a mild, slightly sweet flavor that makes them great for serving with a creamy sun-dried tomato sauce like in this spaghetti squash bake recipe.

    side view of a plate with vegan spaghetti squash bake with creamy tomato sauce

    An Italian-inspired “pasta” bake that features cooked spaghetti squash, garlic, and spinach all smothered in a perfectly creamy and cheesy dairy-free sun dried tomato sauce and baked until bubbly and golden. SO good! I like to prepare my spaghetti squash in the Instant Pot but in a second I will also explain how to cook it in the microwave.
    Serve this easy casserole alongside a simple green salad or vegan caesar salad and some crusty bread for the perfect weeknight meal!

    More pasta meals from the blog

    • Garlic Pasta with Cajun Cauliflower
    • Cauliflower Parmesan Pasta Bake 
    • Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage 
    • Black pepper Mac and Cheese 
    • Creamy Cajun Pasta with crispy tofu
    • Lemon asparagus  fettuccine
    • Creamy mushroom Spinach Pasta 
    • Easy Vegan Alfredo

    overhead shot of a casserole dish with vegan spaghetti squash bake sprinkled with fresh chopped basil

    Recipe Card

    Print Recipe
    4.84 from 18 votes

    Spaghetti Squash Bake with Sundried Tomato Cream Sauce

    This easy vegan Spaghetti Squash Bake is an Italian-inspired healthy, low carb, pasta-like casserole dish that everyone will absolutely love. Cooked spaghetti squash is combined with a creamy sun-dried tomato sauce, all baked until golden and bubbly.
    Prep Time20 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: American, Italian
    Keyword: Spaghetti squash casserole, vegan spaghetti squash bake
    Servings: 6
    Calories: 121kcal
    Author: Vegan Richa

    Ingredients

    • 1 Spaghetti Squash
    • 3 cloves minced garlic
    • 3-4 ounces (85.05 g) chopped spinach
    • salt and pepper to taste

    Sundried Tomato Cream Sauce:

    • 7 oz (198.45 g) silken tofu or firm tofu
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp oregano basil and thyme or use 1 1/2 tsp italian seasoning
    • 1 tbsp Extra Virgin Olive Oil
    • 3 tbsp sundried tomato
    • 2 Tbsps nutritional yeast
    • 1/2 tsp salt
    • 1 1/4 cup (295.74 ml) non dairy milk
    • 2 tsp cornstarch or arrowroot starch

    Garnish:

    • fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs

    Instructions

    • Cook the spaghetti squash in the Instant Pot: Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the instant pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.
    • Carefully lift out the trivet with the spaghetti squash from the instant pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.
    • Sun dried tomato Sauce: Blend all the ingredients for the sundried tomato cream sauce until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

    Assemble your squash bake:

    • Oil the bottom of a 9x9 baking dish.
    • Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees F (205 C) for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.

    Notes

    • Soy-free: use 3/4 cup raw cashews instead. Soak for atleast 30 mins in hot water then blend with 1/2 cup water and the rest of the sauce ingredients 
    • Use regular pasta if you don’t have spaghetti squash. Use 8 oz , cook according to instructions on package, drain and mix with sauce. Top with vegan cheese and breadcrumbs and bake 
    • If you don't have an instant pot, you can cook the squash in your microwave. Cut it in half and scoop out the seeds, then just flip it upside down in a microwave-proof baking dish, fill it with about an inch of water, and microwave until soft. This usually takes another 7 - 10 minutes, depending on the size of the squash and your microwave.

    Nutrition

    Nutrition Facts
    Spaghetti Squash Bake with Sundried Tomato Cream Sauce
    Amount Per Serving
    Calories 121 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 0.8g5%
    Sodium 309mg13%
    Potassium 454mg13%
    Carbohydrates 17g6%
    Fiber 4g17%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 1544IU31%
    Vitamin C 9mg11%
    Calcium 129mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients:

    • You obviously need a Spaghetti Squash – 1 medium sized one serves 2 as a main or 4 as a side.
    • The only other veggie additions are 3 cloves minced garlic and some chopped spinach. You can use fresh or frozen.
    • For the Sundried Tomato Cream Sauce, we blend some tofu with olive oil, sun-dried tomatoes, non-dairy milk, and cornstarch. You can use firm or silken tofu here but silken makes for a smoother sauce.
    • For the Italian flair, we add some garlic powder, onion powder, basil, and thyme or Italian seasoning
    • Nutritional yeast serves as a vegan stand-in for cheese in the sauce.

    ingredients needed for making vegan creamy Italian spaghetti squash bake

    Tips & Substitutions:

    • You don’t need to cut it if making in the Instant pot. If it doesn’t fit or if you’re planning to cook it some other way then To safely cut spaghetti squash, you need a heavy chef’s knife and a towel to keep it steady as you cut as well as to protect your hand should you slip. Then you obviously need some muscle power. Cut the squash from stem to end, but please don’t try to cut through the stem – it’s too hard and might chip your knife. When you’ve cut through the squash, pull each half apart.
    • If you’re having trouble cutting a squash open, score it with a knife and microwave it for a few minutes – not too long or it will explode. It should cut in half much easier after that.
    • When using the Instant Pot for preparing the squash, note that natural release makes for neater “spaghetti” – quick release sometimes damages the structure of the “noodles”.
    • If you don’t have an Instant Pot, you can cook the squash in your microwave. Cut it in half and scoop out the seeds, then just flip it upside down in a microwave-proof baking dish, fill it with about an inch of water, and microwave until soft. This usually takes another 7 – 10 minutes, depending on the size of the squash and your microwave.

     close-up of a plate with spaghetti squash tossed in creamy vegan tomato sauce

    How to make Vegan Spaghetti Squash Bake:

    Cook the spaghetti squash in the instant pot. Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the instant pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.
    Carefully lift out the trivet with the spaghetti squash from the instant pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you’ll get. Set the noodles aside.

    Blend all the ingredients for sundried tomato cream sauce until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

    cooked spaghetti squash noodles in a white casserole dish


    Oil the bottom of a 9×9 baking dish. Add all of the spaghetti squash and add in all of your garlic and spinach

    cooked spaghetti squash, spinach and garlic in a white casserole dish

    Pour in the tomato cream sauce, and toss well so that it is mixed in.

    creamy vegan sun-dried tomato sauce being poured on top of spaghetti squash to make casserole

    Top the sauce with some pepper flakes, and bake at 450 degrees F for 20-25 minutes until the edges are golden, and the sauce is bubbly.

    vegan creamy sun-dried tomato spaghetti squash bake ready to be baked

    Let the mixture sit for 10 minutes before serving. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping, along with salt, or an Italian blend.

    vegan Italian Sun-dried tomato Spaghetti Squash Pasta Bake in a white casserole dish

    Spaghetti Squash Bake Make-Ahead Tips:

    This spaghetti squash bake is so easy to make and can be prepped ahead of time. You can cook the squash days before you plan on making the casserole, using your preferred method. Cook the squash, then let it cool and store the noodles in an airtight container in the fridge.  You can also make the sauce a day or so in advance and just quickly assemble everything when it’s time for eating.

     

    a serving of vegan spaghetti squash pasta bake on a white plate with a golden fork

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Vegan Churro Biscotti
    Vegan Gingerbread Banana Bread »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Andrea

      November 14, 2021 at 6:31 pm

      5 stars
      Very tasty and so easy to make!! I meal prepared this for my weekly lunches, BUT couldn’t resist and ate a bowl full! Really good!!

      Reply
      • Vegan Richa Support

        November 16, 2021 at 12:46 pm

        why wait? enjoy

        Reply
    2. L

      July 02, 2021 at 1:35 pm

      Hello! Is it 400 or 450 for baking? The step by step say 450 but the recipe itself says 400.

      Thank you in advance! About to put this in the oven!

      Reply
      • Richa

        July 02, 2021 at 6:50 pm

        400

        Reply
        • KL

          January 16, 2022 at 11:46 am

          4 stars
          I ended up having to bake this much longer than recipe called for as there was tons of water even after letting it sit. The taste was fine but wish I knew why that happened. I used silken tofu and the sauce was way runnier than in the photos.

          Reply
          • Richa

            January 16, 2022 at 12:02 pm

            Hmm maybe a combination of extra moisture in the brand of the tofu, the non dairy milk being the thin kind which doesn’t thicken easily and prob extra moisture in the squash not baking out soon enough. Try a thicker non dairy milk and just 3/4 cup of it

            Reply
            • Kl

              January 16, 2022 at 4:24 pm

              Thank you for the quick reply!

            • Vegan Richa Support

              January 17, 2022 at 1:07 pm

              you’re very welcome ☺️

    3. Heather

      January 13, 2021 at 3:29 pm

      5 stars
      This was so quick and easy to make, even with baking the squash. I doubled up on the spices and added a smidge of leftover pesto, plus the breadcrumbs on top. Yum!

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:52 pm

        yay!

        Reply
    4. Liz

      January 12, 2021 at 11:00 am

      5 stars
      This was so good! Definitely a keeper. Thanks for the great recipes. I’ve been trying out quite a few of them and really enjoying them. It definitely makes going vegan easier.

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:27 pm

        so happy to hear. thank you for the spectacular review

        Reply
    5. Katie Hanson

      January 10, 2021 at 8:51 am

      5 stars
      This was delicious and so easy, I am going to make it again this week and double it, so I can throw an extra in the freezer. We topped with some seasoned bread crumbs. My omnivore family loved it too! I

      Reply
      • Vegan Richa Support

        January 10, 2021 at 7:16 pm

        that’s great! thankyou

        Reply
    6. Sue

      January 10, 2021 at 7:16 am

      5 stars
      Finally got my hands on a spaghetti squash. This was delicious! Thanks for another winner Richa!

      Reply
      • Richa

        January 12, 2021 at 11:32 am

        Awesome

        Reply
    7. RC

      January 09, 2021 at 9:46 am

      5 stars
      Made it this week, really great!

      Reply
      • Vegan Richa Support

        January 09, 2021 at 7:13 pm

        Excellent ! thank you

        Reply
    8. JoAnne

      January 06, 2021 at 7:57 pm

      4 stars
      Just made this for dinner and it was very good. All of your recipes I’ve tried are very good, and I’ve tried a lot!
      I used firm tofu, but I think I would use silken next time as the firm tofu would not blend in my Vitamix very well, it was too thick. And I think I would chop up some more sun dried tomatoes and fold them in too.
      Thanks for all your great recipes! Oh, and I made your chocolate pie again yesterday!
      Your soft ginger cookies are a huge hit in our family, I’ve made them at least 8 times!

      Reply
    9. Richard Tunner

      January 05, 2021 at 7:09 pm

      5 stars
      Seriously addicting! True, it’s not low cal. but that’s was makes it so delicious.

      Reply
      • Vegan Richa Support

        January 07, 2021 at 1:22 pm

        thanks for popping in – a good addiction to have

        Reply
    10. Keren Paquette

      January 04, 2021 at 1:25 pm

      Hello,
      This looks delicious! I was wondering if the oil could be omitted? Wold it change the texture of the sauce?
      Thank you!

      Reply
      • Richa

        January 04, 2021 at 2:24 pm

        Nope should be fine. Omit it

        Reply
    11. Linda Piazza

      January 03, 2021 at 8:16 am

      5 stars
      I checked your site before making out my week’s grocery list. Spaghetti squash: now on the list. Silken tofu, ditto. All the rest are items on hand. Can’t wait to try this.

      Reply
      • Vegan Richa Support

        January 04, 2021 at 1:34 pm

        excellent! go for it =)

        Reply
    12. Amber

      January 01, 2021 at 9:15 pm

      5 stars
      This was AMAZING. I was looking for an easy & healthy vegan pasta recipe to make that I could eat for leftovers and this was perfect. Will definitely be coming to this site for more vegan recipes.

      Reply
      • Vegan Richa Support

        January 03, 2021 at 1:16 pm

        that’s great!
        thanks for popping in

        Reply
    13. Susan Dubose

      December 31, 2020 at 1:22 am

      5 stars
      Seriously addicting! True, it’s not low cal. but that’s was makes it so delicious.

      Reply
      • Vegan Richa Support

        December 31, 2020 at 10:32 am

        have to treat yourself sometimes. thanks for the rave review

        Reply
    14. Varun Sharma

      December 27, 2020 at 11:28 pm

      Spaghetti squash bake with sun dried tomato cream sauce is so yummy and delicious recipe.

      Reply
      • Vegan Richa Support

        December 30, 2020 at 1:49 pm

        thanks!

        Reply
    15. Starbirch

      December 27, 2020 at 4:58 pm

      5 stars
      Had this last night and it really hit the spot. Easy and quick to make, and totally delicious! It’s nice to have a creamy flavourful sauce that doesn’t rely on cashews for a change. I love cashews in sauces but they can be pricey. Very comforting in this season. Thank you Richa for another great recipe!

      Reply
      • Vegan Richa Support

        December 27, 2020 at 5:19 pm

        perfect! thank you. so glad that you’re pleased with it

        Reply
    16. Ruth Atwood

      December 27, 2020 at 7:04 am

      This recipe looks amazing! Is there a way to make this without an Instant Pot?

      Reply
      • Vegan Richa Support

        December 27, 2020 at 4:58 pm

        If you don’t have an instant pot, you can cook the squash in your microwave. Cut it in half and scoop out the seeds, then just flip it upside down in a microwave-proof baking dish, fill it with about an inch of water, and microwave until soft. This usually takes another 7 – 10 minutes, depending on the size of the squash and your microwave.

        Reply
    17. Kristen

      December 27, 2020 at 5:44 am

      4 stars
      This recipe is a good base, but I would probably make some alterations if I made it again! The first being I would definitely add more sundried tomatoes. Maybe 6 tbsp? I couldn’t taste the sun-dried tomato at all…maybe the brand I bought wasn’t very flavorful. I also may make a little more sauce, if you buy a larger spaghetti squash. Love the concept for this recipe and would make it for myself, it just isn’t the type of recipe to WOW your guests, unless a few tweaks are made.

      Reply
      • Richa

        December 27, 2020 at 8:32 am

        For more sun dried tomato flavor, add some chopped sundried tomato into the sauce plus squash mix. The concentrated bits will enhance the overall flavor and texture. adjust away to preference

        Reply
    18. Jean M. Vitale

      December 23, 2020 at 11:01 am

      You talk about substituting cashews for soybeans, but I don’t see any soybeans in the recipe for the sundried tomato pasta bake. Am I missing something? I haven’t made it yet but it does sound delicious! Want to make sure I make it correctly.

      Reply
      • Vegan Richa Support

        December 23, 2020 at 6:40 pm

        it would be in place of the tofu

        Reply
    19. amy d

      December 23, 2020 at 10:13 am

      5 stars
      Great recipe, will definitely make it again. Love the breadcrumbs on top too.

      One person in our family would like a firmer texture – do you have any suggestions? Was thinking of adding a flour, or cutting back on the cashews? Thanks!

      Reply
      • Vegan Richa Support

        December 23, 2020 at 6:29 pm

        thank you! flour would be a good option =)

        Reply
    20. Amy D.

      December 22, 2020 at 5:48 pm

      5 stars
      This was super easy and very delicious! I am
      definitely going to make it again. One question though: we have someone here who prefers a firmer texture. Do you have any tips to achieve that? Thanks!

      Reply
    21. Melissa

      December 22, 2020 at 11:48 am

      This looks so amazing! Sundried tomato is one of the best things ever. Can’t wait to make this recipe this weekend. Now I know what to do with the Spaghetti Squash I’ve had laying in my kitchen for months. 🙂 Thank you, Richa!

      Reply
      • Richa

        December 22, 2020 at 12:34 pm

        Yes indeed

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa