This easy vegan Spaghetti Squash Bake is an Italian-inspired, healthy, low-carb casserole that delivers a pasta-like experience without the gluten. Tender spaghetti squash strands are tossed in a creamy sun-dried tomato sauce and baked until golden and bubbly — a crowd-pleasing weeknight meal.
Spaghetti squash is a winter favorite because its cooked flesh separates into long, tender strands that resemble pasta. The texture is delicate enough to twirl on a fork and has a mild, slightly sweet flavor that pairs beautifully with a creamy sun-dried tomato sauce.
This casserole features cooked spaghetti squash, garlic, and spinach smothered in a dairy-free sun-dried tomato cream sauce. The sauce is silky and flavorful thanks to silken tofu (or cashews for a soy-free version), nutritional yeast, and sun-dried tomatoes. I usually prepare the squash in the Instant Pot for convenience, but you can also finish it in the microwave if you prefer. Serve alongside a green salad and crusty bread for a complete meal.
More pasta meals from the blog
- Garlic Pasta with Cajun Cauliflower
- Cauliflower Parmesan Pasta Bake
- Pumpkin Sage Pasta with pumpkin cream sauce and crisp sage
- Black Pepper Mac and Cheese
- Creamy Cajun Pasta with crispy tofu
- Lemon Asparagus Fettuccine
- Creamy Mushroom Spinach Pasta
- Easy Vegan Alfredo
Spaghetti Squash Bake with Sundried Tomato Cream Sauce
This vegan spaghetti squash bake combines tender squash “noodles” with a creamy sun-dried tomato sauce. It’s low-carb, flavorful, and easy to make.
Recipe details
- Prep: 20 mins
- Cook: 40 mins
- Total: 1 hr
- Servings: 6
- Course: Main Course
- Cuisine: American, Italian
Ingredients
- 1 Spaghetti squash
- 3 cloves minced garlic
- 3–4 oz chopped spinach (fresh or frozen)
- Salt and pepper to taste
Sundried Tomato Cream Sauce
- 7 oz silken tofu (or firm tofu; for soy-free use 3/4 cup raw cashews, soaked)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp each oregano, basil, and thyme (or 1 1/2 tsp Italian seasoning)
- 1 tbsp extra virgin olive oil
- 3 tbsp sun-dried tomatoes
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1 1/4 cup non-dairy milk
- 2 tsp cornstarch or arrowroot starch
Garnish
- Fresh basil or herbs, red pepper flakes, vegan Parmesan or breadcrumbs (optional)
Instructions
Cook the spaghetti squash (Instant Pot)
- Place the whole spaghetti squash on a trivet in the Instant Pot and add 1 1/2 cups water to the inner pot. Close the lid and pressure cook for 10 minutes. Allow the pressure to release naturally.
- Carefully lift out the trivet and let the squash cool 5–10 minutes. Slice open and scoop out the seeds. Use a fork to pull the flesh into long strands; longer strokes produce longer “noodles.” Set aside.
Make the sun-dried tomato cream sauce
- Blend all sauce ingredients until very smooth. Blend for a minute, let the mixture rest a few minutes to allow the sun-dried tomatoes to rehydrate, then blend again until creamy and smooth.
Assemble and bake
- Preheat oven to 400°F (205°C). Lightly oil the bottom of a 9×9-inch baking dish.
- Add all the spaghetti squash strands, minced garlic, and chopped spinach to the dish.
- Pour the sun-dried tomato cream sauce over the squash and toss well to combine. Sprinkle with red pepper flakes and optional vegan mozzarella.
- Bake for 25 minutes, until edges are golden and the sauce is bubbly. Let rest 10 minutes before serving. Garnish with fresh herbs and vegan Parmesan. For a crunchy topping, sprinkle breadcrumbs over the casserole before baking.
Tips & Substitutions
- If you don’t have an Instant Pot, cook the squash in the microwave: halve it, scoop out seeds, place cut-side down in a microwave-safe dish with about 1 inch of water, and microwave 7–10 minutes until soft (timing varies by squash size and microwave).
- When using an Instant Pot, natural release helps preserve the squash’s strand structure; quick release may make the strands mushy.
- To cut a raw squash safely, stabilize it on a towel and use a heavy chef’s knife. If it’s difficult to cut, score the squash and microwave for a few minutes to soften it slightly.
- Soy-free option: replace silken tofu with 3/4 cup raw cashews soaked for at least 30 minutes, then blend with 1/2 cup water and the remaining sauce ingredients.
- No squash? Substitute 8 oz cooked pasta, drained; toss with the sauce, top with vegan cheese and breadcrumbs, and bake.
Make-ahead
You can cook the spaghetti squash a few days in advance and store the strands in an airtight container in the refrigerator. The sauce also keeps well for a day or two. When ready, assemble and bake for a quick dinner.
