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.
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.
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
Spaghetti Squash Bake with Sundried Tomato Cream Sauce
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
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.
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.
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.
Oil the bottom of a 9×9 baking dish. Add all of the spaghetti squash and add in all of your garlic and spinach
Pour in the tomato cream sauce, and toss well so that it is mixed in.
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.
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.
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.
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!
400
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!
yay!
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.
so happy to hear. thank you for the spectacular review
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
that’s great! thankyou
Finally got my hands on a spaghetti squash. This was delicious! Thanks for another winner Richa!
Awesome
Made it this week, really great!
Excellent ! thank you
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!
Seriously addicting! True, it’s not low cal. but that’s was makes it so delicious.
thanks for popping in – a good addiction to have
Hello,
This looks delicious! I was wondering if the oil could be omitted? Wold it change the texture of the sauce?
Thank you!
Nope should be fine. Omit it
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.
excellent! go for it =)
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.
that’s great!
thanks for popping in
Seriously addicting! True, it’s not low cal. but that’s was makes it so delicious.
have to treat yourself sometimes. thanks for the rave review
Spaghetti squash bake with sun dried tomato cream sauce is so yummy and delicious recipe.
thanks!
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!
perfect! thank you. so glad that you’re pleased with it
This recipe looks amazing! Is there a way to make this without an Instant Pot?
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.
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.
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
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.
it would be in place of the tofu
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!
thank you! flour would be a good option =)
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!
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!
Yes indeed