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4.85 from 20 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
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Keyword: Spaghetti squash casserole, vegan spaghetti squash bake
Servings: 6
Author: Vegan Richa

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
US Customary - Metric

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

Calories: 121kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 0.8g | Sodium: 309mg | Potassium: 454mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1544IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 2mg