10 Best Vegan Spaghetti Squash Recipes To Try Today

If you ask me, spaghetti squash is one way underrated vegetable!

It’s also known as vegetable spaghetti or noodle squash, and is an oblong variety of fall and winter squash that can vary in color from ivory through to yellow and even orange.

10 Best Vegan Spaghetti Squash Recipes To Try Today

It gets its name from the inner flesh, which has a stringy texture, which turns into thin yellow-gold strands when cooked.

It has a wonderful smooth, nutty flavor, and is very hearty and satisfying.

It’s also very nutrient dense, loaded with fiber for better digestion, vitamins C and B6, and beta-carotene, which is important for your levels of vitamin A.

So, with all this in mind, I’ve been scouring the internet looking for the best vegan spaghetti squash recipes I can find, and now I get to share my findings with you all.

I’ve put together a shortlist of my top 10 spaghetti squash recipes, and I’m giving you the links to each recipe, so you can go ahead and try them out for yourself.

Get those taste buds ready, because here we go!

1. Spaghetti Squash With Chickpeas And Kale Recipe From Love And Lemons

Let’s kick things off to a very healthy and flavorful start!

In this recipe, you mix the innards of the spaghetti squash with plenty of chickpeas, which are great for digestion because they are high in fiber.

And there’s also healthy kale, which is considered a superfood because of all the vitamins and minerals it contains, while also being low in calories.

And you boost the flavors with such additions as garlic, shallot, chili flakes, fresh rosemary, lemon juice, sun-dried tomatoes, pine nuts, and salt and pepper to taste.

The recipe yields between 2 and 3 servings, and is ready to eat in no time at all.

To see the recipe in full, simply click on this link.

2. Vegan Spaghetti Squash With Spinach And Vegan Cheese Recipe From Two Spoons

I just love this recipe – not only is it low-carb and gluten-free, but it’s loaded with healthy spinach, which is loaded with vitamins, iron, folate, and potassium. Not to mention fiber.

And despite having no dairy whatsoever, the dish is wonderfully creamy, thanks to a combination of cashew cream, store-bought vegan mozzarella and vegan Parmesan.

The recipe is super simple to make, and doesn’t require too many ingredients. I particularly like the addition of chopped garlic, fresh time, and sea salt and black pepper.

The recipe yields 2 servings, and is ready to eat in little over an hour.

To see the recipe in full, simply click on this link.

3. Vegan Marinara Spaghetti Squash Recipe From Food By Maria

Who doesn’t love a good marinara sauce?! And having tried this recipe, I confirm it pairs very well with the flavors of spaghetti squash.

The marinara sauce is one you make yourself, using a can of plum tomatoes, garlic powder, fresh oregano, sea salt, black pepper, and chili infused olive oil for a nice kick.

But that’s not all, there’s also a generous helping of red kidney beans for protein, making the dish really hearty and filling.

The recipe yields 2 servings, and is ready to eat in as little as three quarters of an hour.

To see the recipe in full, simply click on this link.

4. Vegan Spaghetti Squash Bake With Sun-Dried Tomato Cream Sauce Recipe From Vegan Richa

One of the most common issues we vegans run into is filling our plates up with too much carbs. But this yummy dish is super healthy and low in both carbs and calories.

It’s an Italian pasta-like dish that’s quite the crowd pleaser. First, you cook the spaghetti squash in your Instant Pot before pulling a fork through to get that spaghetti texture.

Then you make a sun dried tomato sauce, featuring such ingredients as tofu, garlic powder, onion powder, Italian seasoning, nutritional yeast, and plant-based milk.

The recipe yields 6 servings, coming in at just 121 calories each, and it takes about an hour from start to finish.

To see the recipe in full, simply click on this link.

5. Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash Recipe From Savory Spin

If, like me, you’re a fan of spicy food, then this could be the spaghetti squash recipe for you!

It’s entirely plant based, very tasty, and low in carbs. It features chickpeas, which provide plenty of fiber for better digestion, and healthy minerals such as calcium and magnesium.

Chickpeas also happen to be one of the most environmentally friendly legumes, and they’re very filling.

The recipe features the Middle Eastern spice za’atar, along with chili powder, smoked paprika, garlic, fresh ginger, coriander, and turmeric.

And to bulk out the filling even more, there’s also red onion, celery and lentils. Yum!

To see the recipe in full, simply click on this link.

6. Vegan And Paleo Creamy Tuscan Spaghetti Squash Recipe From The Roasted Root

Now, this is what I call comfort food at its finest!

It’s a wonderfully creamy dish, thanks to the roasted spaghetti squash and delicious coconut milk. It’s also got artichoke hearts, sun-dried tomatoes, and healthy baby spinach.

And the flavor is boosted further still with the likes of minced garlic, dried parsley, and sea salt and black pepper to taste.

You can tweak the recipe if you wish by adding some onion, capers, or olives.

It does take a long time to cook, but only takes two minutes to prepare. The recipe yields 3 servings, each coming in at a mere 171 calories.

To see the recipe in full, simply click on this link.

7. Vegan Spaghetti Squash Lasagna Bowls Recipe From Making Thyme For Health

I can’t wait to tell you about this dish – it’s just so delicious. Super filling and hearty, yet entirely plant-based.

First you bake the spaghetti squash, and while that’s in the oven, you make the filling, which features such ingredients as mushrooms, garlic, diced tomatoes, tomato paste, healthy kale and seasonings such as basil, oregano, and salt and pepper.

Then you make a creamy vegan cashew ricotta and Parmesan topping using cashew nuts, nutritional yeast and a little sea salt and garlic powder.

The prep time was shorter than I expected, but it does take about an hour to cook, so maybe keep this recipe for the weekend when you have more time.

To see the recipe in full, simply click on this link.

8. Cheesy Spaghetti Squash And Broccoli Casserole Recipe From The Conscientious Eater

Don’t worry, this “cheesy” recipe contains no cheese whatsoever…

Instead, it has a wonderfully dreamy sauce made with the likes of almond milk, nutritional yeast, minced garlic, ground paprika, turmeric, and pepper, tahini, lemon juice, and red chili flakes.

And in addition to the spaghetti squash, you also get veggies such as broccoli florets and frozen green peas.

The recipe yields a total of 6 servings. Unfortunately, there’s no info on the number of calories. But when it tastes this good, who cares!

It does take a while to cook, but I can promise you it’s 100% worth the wait! I love this casserole served warm with some crusty bread!

To see the recipe in full, simply click on this link.

9. Spinach Stuffed Spaghetti Squash With Vegan Feta Recipe From Bianca Zapatka

If you’re relatively new to veganism, you may be missing your cheesy flavors.

However, with this recipe, you get to enjoy your spaghetti squash with a delicious cheese-like stuffing that despite tasting wonderfully creamy, is actually entirely dairy free.

It’s got such flavorful ingredients as garlic cloves, healthy spinach, dairy-free cream cheese, vegan feta cheese.

I love to enjoy the dish served with a sprinkling of grated vegan Parmesan cheese, pine nuts, and fresh thyme.

The recipe yields 2 servings, and is low in both carbs and calories, coming in at a mere 292 calories per serving.

It’s ready to eat in as little as 40 minutes, so you could have it on a busy weeknight.

To see the recipe in full, simply click on this link.

10. Vegan Pesto Spaghetti Squash Recipe From Veggie Inspired

Now, let’s go out with a bang!

Normally, pesto sauce is made with Parmesan cheese, which, as you may already know, contains dairy.

However, with this recipe, you make a vegan pesto sauce, using the likes of kale, walnuts, garlic, nutritional yeast, lemon juice and more.

Once you have your vegan pesto sauce, all you need is your Spaghetti squash, a little olive oil, some cherry tomatoes, and a sprinkle of salt and pepper (Check out another Pesto Recipe here).

It’s a fun and easy dish to make, and is ready to eat in less than an hour. The recipe yields 4 servings at a mere 170 calories each.

To see the recipe in full, simply click on this link.

Wrap Up

I hope you’ve enjoyed browsing through my shortlist of recipes as much as I enjoyed putting it together.

But more so, I hope that at least one of the recipes has caught your eye, and that you decide to give it a go.

Bon appétit!

Kimberly Kidd
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