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.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 6
  • Category: Main Course
  • Cuisine: American, Italian

Ingredients

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

Sundried Tomato Cream Sauce:

  • 7 oz 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 non dairy milk
  • 2 tsp cornstarch or arrowroot starch

Garnish:

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

Method

  1. 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.
  2. 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.
  3. 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:

  1. Oil the bottom of a 9x9 baking dish.
  2. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.