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    You are here: Home | Recipes | Vegan Main Dish Recipes

    Cheesy Vegan Spaghetti Squash Casserole

    Dec 7, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    Speckled with green peas and roasted broccoli, this Cheesy Vegan Spaghetti Squash Casserole is a delicious way to enjoy loads of veggies!

    cheesy vegan spaghetti squash casserole

    I'm a sucker for a good casserole.

    Any time a handful of yummy ingredients are mixed with a sauce and baked in the oven, something good is bound to come out.

    Today I'm sharing with you this Cheesy Spaghetti Squash Casserole!

    If you're looking for a fun way to eat more veggies, spaghetti squash is the way to go.

    In today's casserole recipe, we're coating roasted and shredded spaghetti squash in a creamy, vegan cheese sauce and baking it in the oven until warm and golden.

    You're going to be making this casserole all year round!

    What is Spaghetti Squash?

    Spaghetti squash is a vegetable in the squash family that comes in a variety of shapes, sizes and colors and is in season during the early fall.

    When spaghetti squash is raw, it's flesh is hard like butternut squash.

    However, when you cook the squash, the flesh can easily be shredded with a fork. Once shredded it quickly transforms into thin ribbons that mimic spaghetti.

    How To Bake Spaghetti Squash

    There are a variety of ways that you can cook spaghetti squash, but my favorite way is to bake it in the oven!

    To bake spaghetti squash, follow these step-by-step instructions.

    • Preheat your oven to 400F and, if desired for easy clean-up, line a baking sheet with a silicone baking mat.
    • Carefully cut the squash in half length-wise and scoop out the seeds with a spoon.
    • Place the halves skin-side down on a baking dish and spray the insides with cooking spray. Season with salt and pepper if desired.
    a spaghetti squash cut in half lengthwise on a baking sheet before baking
    • Place the squash in the oven and roast it for about 50 minutes, or until its tender enough to poke with a fork.
    • Once the squash has cooled enough to touch, take a fork and shred the squash horizontally until all the squash has pulled away from the skin and spaghetti-like ribbons have formed.
    a spaghetti squash before and after it has been shredded into noodles
    • Use the spaghetti squash how you would normal spaghetti!

    How to Make Vegan Cheesy Spaghetti Squash Casserole

    In order to make a vegan (aka dairy-free), cheesy casserole, we need to make a vegan cheese sauce!

    So while your spaghetti squash is cooking, whip up this super simple vegan cheese sauce.

    Ingredients You'll Need for Vegan Cheese Sauce

    To make this easy, vegan cheese sauce you'll need the following ingredients:

    • Almond milk
    • Nutritional yeast
    • Cornstarch
    • Lemon juice
    • Tahini
    • Salt
    • Garlic
    • Ground paprika
    • Turmeric
    • Ground pepper, to taste
    • Red chili flakes, to taste

    Once you have all of your vegan cheese sauce ingredients on hand, the rest is a breeze!

    Simply place all of the sauce ingredients into a blender and blend until smooth.

    Alternatively, you can place the ingredients into a liquid measuring cup and use an immersion blender to blend until smooth.

    vegan cheese sauce made with almond milk and nutritional yeast

    Once smooth, pour the sauce into a saucepan and heat it over medium heat, stirring often, until it thickens.

    This is a great sauce to use for vegan mac and cheese or as a sauce for Buddha bowls.

    vegan cheese sauce thickening in a saucepan

    For today's casserole recipe, you'll be combining the roasted spaghetti squash, roasted broccoli, frozen peas and this simple cheese sauce.

    Then to finish everything off, pour the mixture into an oven-safe dish and bake it in the oven until warmed through and starting to char in places.

    Since this casserole is made with squash, I love to pair it with some crusty bread to round out the meal!

    roasted spaghetti squash, peas, broccoli and vegan cheese sauce combined in a saucepan
    cheesy vegan spaghetti squash casserole hot out of the oven

    How to Store Leftover Spaghetti Squash Casserole

    This is a great recipe to meal prep at the start of the week.

    The leftovers store beautifully in the fridge and make for a flavorful, veg-heavy meal or side dish!

    Simply place any leftovers in an airtight container and store them in the fridge for 3-4 days.

    To reheat the casserole, transfer the squash mixture to an oven-safe dish and heat through in the oven at 350F.

    Alternatively, you can microwave the casserole for about 1-2 minutes, stirring occasionally, or until heated through.

    a ladle scooping cheesy vegan spaghetti squash casserole out of a baking dish

    📖 Recipe

    Cheesy Spaghetti Squash And Broccoli Casserole

    Faith VanderMolen
    Speckled with peas and roasted broccoli, this Cheesy Vegan Spaghetti Squash Casserole is a delicious way to enjoy loads of veggies!
    4.31 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Additional Time 25 minutes mins
    Total Time 1 hour hr 35 minutes mins
    Course Vegan Main Dish Recipes
    Cuisine American
    Servings 6 servings
    Calories 169 kcal

    Equipment

    • Airtight Food Storage Containers
    • Stainless Steel Mixing Bowls
    • Silicone Baking Mat

    Ingredients
     
     

    Spaghetti Squash

    • 1 large spaghetti squash cut in half lengthwise and seeds removed
    • 1 large head broccoli cut into florets
    • Olive Oil
    • Salt and Pepper
    • 1 cup frozen green peas optional

    Cheesy Sauce

    • 2 ¼ cups almond milk
    • ¾ cup nutritional yeast
    • 3 tablespoons cornstarch
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon tahini
    • 1 teaspoon salt
    • ½ teaspoon minced garlic
    • ½ teaspoon paprika
    • ¼ teaspoon turmeric
    • Ground pepper and red chili flakes to taste

    Instructions 

    • Preheat your oven to 400 °F and grease a baking sheet or line it with a silicone baking mat. Place the cut spaghetti squash cut-side up onto the baking sheet. Spray the inside with cooking spray and season it with salt and pepper. Place it in the oven to roast for about 50 minutes, or until the flesh can easily be pierced with a fork. Once cooked, remove it from the oven and shred it with a fork to form spaghetti-like ribbons.
    • While the squash is roasting, prepare the broccoli and cheese sauce.
    • For the cheese sauce, place all of the ingredients into a blender and blend until smooth. Pour the sauce into a sauce pan and heat over medium-low heat. Allow the sauce to thicken while stirring occasionally. This should take about 5 minutes.
    • While the sauce is thickening, cut the broccoli into florets, drizzle with olive oil and season with salt and pepper. After the squash has been roasting for 30 minutes, add the broccoli florets to the baking sheet (or a separate baking sheet if needed) and allow them to roast for about 20 minutes, stirring half-way.
    • Grease a 9x9-inch baking dish. Combine the shredded squash, thickened cheese sauce, roasted broccoli, and frozen peas in a large mixing bowl and pour the mixture into your prepared baking dish. Season with ground pepper and red chili flakes and bake it in the already preheated oven for about 20 minutes. Then switch the oven to broil and broil for 5 more minutes.

    Notes

    Enjoy the casserole warm with your favorite crusty bread!

    Nutrition

    Calories: 169kcalCarbohydrates: 29gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 573mgPotassium: 684mgFiber: 8gSugar: 8gVitamin A: 1093IUVitamin C: 105mgCalcium: 208mgIron: 2mg
    Tried this recipe?Let me know how it was!

    More Vegan Main Dish Recipes

    • Vegan Broccoli Cheddar Soup
    • Vegan Zuppa Toscana
    • Vegan Chickpea Salad (No Mayo!)
    • Vegetarian Taco Bowls (with Walnut Meat!)


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    Comments

    1. Paul Brown says

      December 25, 2022 at 8:38 am

      5 stars
      Hello! I stumbled across your blog some time ago and enjoy all the recipes! The Spaghetti Squash Bake looks yummy! Several in our family are on the GAPS diet right now and we are always looking for new recipe ideas! Thanks for sharing.
      Paul Brown

      Reply
      • Faith VanderMolen says

        February 12, 2023 at 1:37 am

        And thanks for commenting! I'm glad you found my blog!

        Reply
    2. CookingFan34 says

      April 19, 2021 at 6:50 pm

      This was yummy - I subbed GF flour for cornstarch. That made it come out kind of thin when I blended it. I wonder about heating on the stove top to help it come together.

      I sautéed onions and mushrooms and included those in place of the brocccoli.

      Reply
      • Faith VanderMolen says

        April 20, 2021 at 3:00 pm

        Thanks so much for sharing! I'm glad you still enjoyed it even though it was kind of thin. YUM!

        Reply
    3. Rose Martine says

      November 09, 2020 at 12:05 am

      YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
      Regards
      Rose Martine

      Reply
      • Faith VanderMolen says

        November 10, 2020 at 7:28 am

        I hope you find some tasty looking recipes to try! Thanks Rose!

        Reply
    4. Carrie says

      October 01, 2019 at 9:54 pm

      This was delicious! I put it in the oven like the commenter above. Thank you for the recipe!

      Reply
      • Faith says

        October 02, 2019 at 2:53 am

        I'm so glad you commented on this recipe Carrie, because I had forgotten about it! I'm so glad you liked it. Thanks for sharing!

        Reply
    5. karin wiles says

      December 07, 2016 at 12:54 pm

      I was looking for a recipe to use spaghetti squash in a casserole cause I don't like it with marinara sauce and decided to try this one. I just happen to have everything on hand plus roasted mushrooms and leftover rice. I made the "cheese" sauce, mixed it all together and then baked it at 400 degrees for 20 minutes and then broiled it for a few minutes. It turned out great!!!! It's a keeper!! I think even my husband, who will eat vegan with me on occasion, will like it! Thanks!

      Reply
      • Faith says

        December 08, 2016 at 3:49 am

        So glad you found this recipe and that it worked for you! It's such an old recipe that I completely forgot about it, but now I want to make it again. I hope your husband liked it as well!

        Reply
    6. Marilyn Knapp Litt says

      October 14, 2016 at 7:40 pm

      This looks great, but it is not vegan if it uses milk. Thank you.

      Reply
      • Faith says

        October 15, 2016 at 7:36 am

        Hey Marilyn! Sorry if the recipe was confusing, but it calls for Almond Milk with is a dairy-free milk. I hope that helps!

        Reply
    4.31 from 23 votes (22 ratings without comment)

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