Name: Cheesy Spaghetti Squash And Broccoli Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: · 1 large spaghetti squash, roasted and shredded; · Two cups steamed broccoli; · 3/4 cup green peas (optional); · 1 1/4 cups water; · 1 cup almond milk; · 3/4 cup nutritional yeast; · 3 tablespoons cornstarch; · 1 tablespoon fresh lemon juice; · 1 teaspoon salt; · 1/2 teaspoon minced garlic; · 1/2 teaspoon paprika; · 1/2 teaspoon turmeric; · 1 tablespoon tahini; · Ground pepper and red chili flakes to taste

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This vegan spaghetti squash casserole with broccoli is a nutritious and delicious vegan spin on cheesy spaghetti and will leave you feeling full of energy!

Cheesy Vegan Spaghetti Squash and Broccoli Casserole overhead shot

I’ve made a lot of progress this week in my goal to cook with at least one new ingredient each week. After my half marathon, Brett and I stopped at the Winter Park Farmers Market and picked up a bunch of produce. In addition to our regular produce, we got bok choy, fennel and spaghetti squash, three veggies that I have yet to cook with before.

I sauteed the bok choy with some salt and pepper and put it inside a whole wheat wrap with sweet potato, black beans and tomato. It definitely reminds me of some Asian dishes I’ve had and made me want to try it again soon in a noodle soup or stir fry.

For the fennel, I roasted the bulb with some potatoes and carrots and used the leaves and soft stems to make a lemon, fennel dressing. This dish turned out great! I’ll be sharing it soon.

Lastly, for the spaghetti squash I combined two recipes to make this cheesy dish. I know I’m way behind in using spaghetti squash, but it really was so easy and shredded just like spaghetti.

How To Bake Spaghetti Squash

To cook the spaghetti squash, preheat your oven to 400 degrees and cut your squash in half length-wise and scoop out the seeds with a spoon. Then place the halves face up on a baking dish and spray the halves with cooking spray.

Then stick it in the oven and roast for about 50 minutes until its tender enough to poke with a fork. After it cools enough to touch, just take a fork and shred the squash horizontally until all the squash has been removed.

You can use it as a spaghetti substitute or have it act as rice for stir-fries or curries. Or even better, you can make this awesome Vegan Cheesy Spaghetti Squash and Broccoli Casserole.

Cheesy Spaghetti Squash And Broccoli Casserole

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

This vegan spaghetti squash casserole with broccoli is a nutritious and delicious vegan spin on cheesy spaghetti and will leave you feeling full of energy!

Ingredients

Spaghetti Squash

· 1 large spaghetti squash, roasted and shredded
· Two cups steamed broccoli
· 3/4 cup green peas (optional)

Cheesy Sauce

· 1 1/4 cups water
· 1 cup almond milk
· 3/4 cup nutritional yeast
· 3 tablespoons cornstarch
· 1 tablespoon fresh lemon juice
· 1 teaspoon salt
· 1/2 teaspoon minced garlic
· 1/2 teaspoon paprika
· 1/2 teaspoon turmeric
· 1 tablespoon tahini
· Ground pepper and red chili flakes to taste

Instructions

1. See the process shots above for how to roast and shred the spaghetti squash.

2. For the cheese sauce, place all of the ingredients from water to tahini in a blender and blend until smooth.

3. Pour the sauce in a large sauce pan and heat over medium-low heat. Allow the sauce to thicken while stirring occasionally. This should take about 5 minutes.

4. Once the sauce begins to thicken, add in the spaghetti squash, broccoli and peas.

5. Season with ground pepper and red chili flakes.

Comments

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!
- 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!
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!
- 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!
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.
- 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!

Cheesy Vegan Spaghetti Squash and Broccoli Casserole

How To Bake Spaghetti Squash