20 Delicious Vegan Spaghetti Squash Recipes for Everyone

Dive into the world of vegan cooking with a twist! Spaghetti squash isn’t just a low-carb alternative to pasta; it’s a versatile superstar that can transform into 20 mouthwatering dishes. Whether you’re craving quick weeknight dinners, cozy comfort food, or seasonal delights, our roundup has something for everyone. Get ready to be inspired by these delicious, plant-based creations that promise to satisfy your taste buds and spice up your meal routine!

Vegan Spaghetti Squash with Marinara Sauce

Forget the pasta, spaghetti squash is your new best friend for a light, veggie-packed meal. This dish swaps noodles for squash, keeping it gluten-free and full of flavor.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1/4 tsp garlic powder (for that extra kick)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with olive oil, then sprinkle with salt, pepper, and garlic powder.
4. Place the squash halves cut-side down on the baking sheet. Roast for 40 minutes, or until the flesh is easily pierced with a fork.
5. Let the squash cool for 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands.
6. Warm the marinara sauce in a saucepan over medium heat for 5 minutes, stirring occasionally.
7. Divide the spaghetti squash strands between plates. Top with warm marinara sauce.

Roasting the squash brings out its natural sweetness, balancing the tangy marinara. Serve it with a sprinkle of nutritional yeast for a cheesy vibe without the dairy.

Garlic Roasted Vegan Spaghetti Squash

Want a dish that’s both hearty and healthy? Garlic roasted vegan spaghetti squash is your answer. It’s simple, flavorful, and perfect for any night.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 4 cloves garlic, minced (fresh is best here)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the inside of each half with 1 tbsp olive oil. Rub it in to coat evenly.
4. Sprinkle the minced garlic, salt, black pepper, and red pepper flakes evenly over the squash.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast in the preheated oven for 40 minutes, or until the squash is tender when pierced with a fork.
7. Remove from the oven and let cool for 5 minutes. Use a fork to scrape the squash into strands.
8. Drizzle with the remaining 1 tbsp olive oil and toss to combine. Tip: For extra flavor, add a squeeze of lemon juice.
9. Serve warm. Tip: Top with fresh herbs or vegan parmesan for an extra touch.

Light and fluffy, the squash strands soak up the garlic and spices beautifully. Try serving it over a bed of greens for a refreshing twist.

Vegan Spaghetti Squash Pad Thai

You won’t believe how this Vegan Spaghetti Squash Pad Thai transforms a simple squash into a noodle-like delight. It’s a game-changer for weeknight dinners.

Ingredients

– 1 medium spaghetti squash (look for one that feels heavy for its size)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 1 cup shredded carrots (for a sweet crunch)
– 1 bell pepper, thinly sliced (I love red for color)
– 3 green onions, chopped (save some greens for garnish)
– 2 cloves garlic, minced (fresh is best)
– 1/4 cup soy sauce (low sodium works great)
– 2 tbsp maple syrup (for a hint of sweetness)
– 1 tbsp lime juice (freshly squeezed makes a difference)
– 1/2 cup roasted peanuts, chopped (for that essential crunch)
– Fresh cilantro leaves (a handful for freshness)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place face down on a baking sheet. Roast for 40 minutes or until the flesh is tender and easily shreds into strands.
2. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add carrots, bell pepper, and green onions, sautéing for 5 minutes until slightly soft.
3. Stir in minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn; it turns bitter.
4. In a small bowl, whisk together soy sauce, maple syrup, and lime juice. Pour over the veggies in the skillet, tossing to coat evenly.
5. Once the squash is done, use a fork to scrape the flesh into strands. Add to the skillet, gently mixing with the veggies and sauce. Tip: Work in batches if your skillet is small to avoid overcrowding.
6. Serve hot, garnished with chopped peanuts and cilantro leaves. Tip: For extra heat, sprinkle with red pepper flakes.

Delightfully tangy and slightly sweet, this dish offers a satisfying crunch from the peanuts and fresh veggies. Try serving it in the hollowed-out squash halves for a fun, edible bowl presentation.

Creamy Avocado Vegan Spaghetti Squash

Avocado adds a creamy twist to this vegan spaghetti squash, making it a guilt-free delight that’s both nutritious and satisfying.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 ripe avocados (the softer, the better for creaminess)
• 2 tbsp extra virgin olive oil (my kitchen staple for richness)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1 tbsp lemon juice (a squeeze of fresh lemon brightens the dish)
• 2 cloves garlic (minced finely for even distribution)

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle 1 tbsp olive oil over the cut sides of the squash. Sprinkle with half the salt and pepper.
4. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes until the flesh is tender and easily shreds into strands.
5. While the squash roasts, mash the avocados in a bowl. Mix in the remaining olive oil, salt, pepper, lemon juice, and garlic until smooth.
6. Once the squash is done, use a fork to scrape the flesh into strands. Tip: Let it cool slightly to avoid burning your fingers.
7. Combine the avocado mixture with the spaghetti squash strands. Toss gently to coat evenly. Tip: For extra creaminess, add a splash of water if needed.
8. Serve immediately. The dish is best enjoyed fresh for optimal texture and flavor.

You’ll love the creamy texture against the slight crunch of the squash. Try topping with toasted pine nuts for an added layer of flavor.

Vegan Spaghetti Squash Carbonara

Only spaghetti squash can turn carbonara into a guilt-free delight. Oven-roasted to perfection, it’s a game-changer for vegans and carb-lovers alike.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 cup unsweetened almond milk (for creaminess without the dairy)
• 2 tbsp nutritional yeast (adds a cheesy flavor)
• 1/2 tsp garlic powder (because fresh is great, but powder blends better here)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup chopped fresh parsley (for a bright finish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds with a spoon.
3. Drizzle cut sides with olive oil. Season with salt and pepper.
4. Place squash cut-side down on baking sheet. Roast for 40 minutes until tender.
5. Let squash cool for 5 minutes. Use a fork to scrape strands into a bowl.
6. In a small saucepan, warm almond milk over low heat. Whisk in nutritional yeast and garlic powder.
7. Pour sauce over squash strands. Toss to coat evenly.
8. Garnish with chopped parsley before serving.

Zesty and satisfying, this dish mimics the creamy texture of traditional carbonara. Serve it in the squash shells for a rustic presentation.

Spicy Vegan Spaghetti Squash Curry

Out of all the vegan dishes I’ve tried, this Spicy Vegan Spaghetti Squash Curry stands out for its simplicity and depth of flavor. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 small onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (fresh is key)
• 1 tbsp curry powder (I like a bit extra for more kick)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 cup vegetable broth (low sodium to control saltiness)
• 1 cup chickpeas, drained and rinsed (for protein and texture)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp red pepper flakes (optional, for extra heat)

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Drizzle cut sides with 1 tbsp olive oil and place face down on a baking sheet. Roast for 40 minutes until tender.
3. While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and curry powder, stirring for 1 minute until fragrant.
5. Pour in coconut milk and vegetable broth, bringing to a simmer. Let it cook for 10 minutes, stirring occasionally.
6. Add chickpeas, salt, and red pepper flakes if using. Simmer for another 5 minutes.
7. Once squash is done, use a fork to scrape the flesh into strands. Add to the skillet, tossing to combine.
8. Serve hot. The squash strands soak up the curry beautifully, offering a satisfying texture contrast to the creamy sauce. Garnish with fresh cilantro for a pop of color.

Every bite of this curry is a delightful mix of spicy, creamy, and slightly sweet flavors. Try serving it over a bed of quinoa for an extra protein boost.

Vegan Spaghetti Squash with Pesto

This vegan spaghetti squash with pesto is a game-changer for quick, healthy dinners. Try it tonight for a fuss-free meal that’s packed with flavor.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup fresh basil leaves (packed, stems removed for smoother pesto)
• 1/4 cup pine nuts (toasted lightly for extra flavor)
• 2 garlic cloves (minced, adjust if you’re not a garlic fan)
• 1/4 cup nutritional yeast (for that cheesy vibe without the dairy)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1/4 cup extra virgin olive oil (yes, more, for blending the pesto)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with 2 tbsp olive oil, then sprinkle with salt and pepper.
4. Place the squash cut-side down on the baking sheet. Roast for 40 minutes, or until the flesh is easily pierced with a fork.
5. While the squash roasts, make the pesto. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
6. With the processor running, slowly add 1/4 cup olive oil until the pesto is smooth. Season with salt to taste.
7. Once the squash is done, let it cool for 5 minutes. Then, use a fork to scrape the flesh into spaghetti-like strands.
8. Toss the spaghetti squash strands with the pesto until well coated. Serve immediately.

Light and fresh, this dish has a satisfying texture that mimics traditional pasta. For an extra kick, top with red pepper flakes or serve alongside grilled vegetables.

Maple Glazed Vegan Spaghetti Squash

Just when you thought spaghetti squash couldn’t get any better, this maple glaze takes it to the next level. Perfect for a cozy dinner or a fancy side, it’s surprisingly simple to make.

Ingredients

• 1 medium spaghetti squash – look for one that feels heavy for its size.
• 2 tbsp extra virgin olive oil – my go-to for roasting.
• 1/4 cup pure maple syrup – the real deal, no substitutes.
• 1 tbsp soy sauce – adds a nice umami depth.
• 1/2 tsp garlic powder – because fresh garlic burns too easily.
• 1/4 tsp black pepper – freshly ground, if possible.

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with olive oil. Rub it in to coat evenly.
4. Place the squash cut-side down on the baking sheet. Roast for 40 minutes, or until the flesh is easily pierced with a fork.
5. While the squash roasts, whisk together maple syrup, soy sauce, garlic powder, and black pepper in a small bowl.
6. Once the squash is done, flip it over. Use a fork to shred the flesh into spaghetti-like strands.
7. Brush the maple glaze evenly over the shredded squash. Return to the oven for 5 minutes to caramelize the glaze.
8. Remove from the oven. Let it cool for a couple of minutes before serving.

The squash turns tender yet slightly crisp under the glaze. The maple adds a sweet contrast to the savory soy sauce. Try topping it with toasted pecans for an extra crunch.

Vegan Spaghetti Squash Stir Fry

You’ve probably heard spaghetti squash is a great pasta substitute, but this stir fry takes it to another level. Jazzing up your weeknight dinner has never been easier or more delicious.

Ingredients

– 1 medium spaghetti squash (look for one that feels heavy for its size)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 cup sliced bell peppers (I love the color mix of red and yellow)
– 1 cup broccoli florets (fresh and crisp works best)
– 2 cloves garlic, minced (freshly minced packs the best punch)
– 1 tbsp soy sauce (low sodium to control the saltiness)
– 1 tsp red pepper flakes (adjust based on your heat preference)
– 1/2 cup chopped scallions (for a fresh, sharp finish)

Instructions

1. Preheat your oven to 400°F. This ensures even cooking of the squash.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle 1 tbsp olive oil over the cut sides of the squash. Season lightly with salt.
4. Place the squash cut-side down on a baking sheet. Roast for 40 minutes until the flesh is tender.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add the bell peppers and broccoli. Stir fry for 5 minutes until they start to soften.
7. Toss in the garlic and red pepper flakes. Cook for 1 minute until fragrant.
8. Use a fork to scrape the spaghetti squash strands into the skillet. Mix well.
9. Pour in the soy sauce. Stir fry for another 2 minutes to combine all flavors.
10. Garnish with chopped scallions before serving.

Just like that, you’ve got a dish that’s bursting with textures and flavors. The squash strands mimic pasta beautifully, while the veggies add a satisfying crunch. Try topping it with toasted sesame seeds for an extra nutty dimension.

Herbed Vegan Spaghetti Squash

Perfect for a light yet satisfying meal, this Herbed Vegan Spaghetti Squash is a game-changer. Packed with flavor and easy to make, it’s a weeknight favorite.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp garlic powder (fresh minced garlic works too, but powder distributes evenly)
• 1 tsp dried basil (or fresh if you have it, but dried is more convenient)
• 1 tsp dried oregano (the backbone of the herb mix)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 400°F. A hot oven ensures the squash caramelizes nicely.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Tip: Microwave the squash for 2 minutes to soften it before cutting.
3. Drizzle the cut sides with olive oil. Rub it in to coat evenly. This prevents sticking and adds flavor.
4. Sprinkle the garlic powder, basil, oregano, salt, and pepper over the squash. Tip: Mix the herbs and spices in a small bowl first for even distribution.
5. Place the squash cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
6. Remove from the oven. Let it cool for 5 minutes. Then, use a fork to scrape the flesh into spaghetti-like strands. Tip: Scrape in a circular motion for the best strands.

Amazingly versatile, this dish has a tender yet slightly al dente texture. The herbs bring a bright, aromatic flavor that pairs well with a sprinkle of nutritional yeast or a drizzle of balsamic glaze for extra depth.

Vegan Spaghetti Squash with Mushroom Sauce

Absolutely perfect for a cozy night in, this dish combines the earthy flavors of mushrooms with the subtle sweetness of spaghetti squash.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb cremini mushrooms, sliced (baby bellas work too, but I love the depth creminis add)
• 3 cloves garlic, minced (fresh is best here)
• 1/2 cup vegetable broth (low sodium to control the saltiness)
• 1/4 cup coconut milk (the full-fat version for creaminess)
• 1 tsp dried thyme (or fresh if you have it)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with 1 tbsp olive oil. Season with salt and pepper.
4. Place the squash cut-side down on a baking sheet. Roast for 40 minutes until tender.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
6. Add the mushrooms. Cook for 5 minutes until they start to brown. Tip: Don’t stir too much to get a good sear.
7. Add the garlic. Cook for 1 minute until fragrant.
8. Pour in the vegetable broth and coconut milk. Stir in the thyme.
9. Simmer the sauce for 10 minutes until slightly thickened. Season with salt and pepper.
10. Use a fork to scrape the spaghetti squash into strands. Divide between plates.
11. Top with the mushroom sauce. Serve immediately.

Wonderfully tender squash strands soak up the creamy mushroom sauce, offering a satisfying bite. Try topping with toasted pine nuts for an extra crunch.

BBQ Vegan Spaghetti Squash

This BBQ Vegan Spaghetti Squash is a game-changer for weeknight dinners. Tender strands of squash soak up smoky flavors, creating a dish that’s both hearty and healthy.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 cup BBQ sauce (choose a smoky, sugar-free version for depth)
• 1/2 tsp smoked paprika (adds a nice warmth)
• 1/4 tsp garlic powder (for a subtle kick)
• Salt to taste (I like a pinch of flaky sea salt here)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with olive oil and sprinkle with salt, smoked paprika, and garlic powder.
4. Place the squash halves cut-side down on the baking sheet. Roast for 30-40 minutes, until the flesh is tender and easily shreds into strands.
5. Let the squash cool for 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands.
6. Toss the squash strands with BBQ sauce until evenly coated. Serve warm.

Perfectly al dente squash strands offer a satisfying bite, while the BBQ sauce brings a bold, smoky sweetness. Try topping with avocado slices for a creamy contrast.

Vegan Spaghetti Squash Lasagna

Here’s a twist on classic lasagna that’s both hearty and healthy. Vegan spaghetti squash lasagna layers roasted squash with rich marinara and creamy cashew cheese for a satisfying dish.

Ingredients

• 1 large spaghetti squash (look for one that feels heavy for its size)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 1 cup raw cashews, soaked overnight (this makes them blend into a smoother cheese)
• 1/4 cup nutritional yeast (for that cheesy flavor)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp dried basil (or fresh if you have it)
• 1/2 tsp salt (I like sea salt for its texture)

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with salt. Place cut side down on a baking sheet.
3. Roast for 40 minutes or until the flesh is easily pierced with a fork. Let cool slightly.
4. While the squash roasts, blend soaked cashews, nutritional yeast, remaining olive oil, garlic, basil, and salt until smooth. Add water as needed to reach a creamy consistency.
5. Use a fork to shred the squash into spaghetti-like strands. Keep the oven on.
6. In a baking dish, layer half the squash, half the marinara, and half the cashew cheese. Repeat.
7. Bake for 20 minutes at 400°F until bubbly and slightly golden on top.
8. Let sit for 5 minutes before serving to allow layers to set.

Delightfully layered, this lasagna offers a tender bite with a creamy, cheesy finish. Serve with a crisp salad or garlic bread for a complete meal.

Lemon Garlic Vegan Spaghetti Squash

Now, let’s dive into a dish that’s as refreshing as it is simple. Lemon Garlic Vegan Spaghetti Squash is a game-changer for weeknight dinners.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (fresh is best here)
• 1 lemon, zested and juiced (Meyer lemons add a sweet twist)
• Salt to taste (I like a flaky sea salt for texture)
• Freshly ground black pepper (a pepper mill makes all the difference)
• 1/4 cup chopped fresh parsley (flat-leaf packs more flavor)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle each half with 1 tbsp olive oil. Season with salt and pepper.
4. Place squash cut-side down on the baking sheet. Roast for 40 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash roasts, heat remaining olive oil in a small pan over medium heat. Add garlic, cooking for 1 minute until fragrant but not browned.
6. Remove squash from oven. Let cool for 5 minutes. Use a fork to scrape the flesh into strands.
7. In a large bowl, combine squash strands, garlic oil, lemon zest, and lemon juice. Toss gently to mix.
8. Season with additional salt and pepper if needed. Stir in chopped parsley.

Vibrant and zesty, this dish offers a satisfying crunch with a burst of citrus. Serve it topped with toasted pine nuts for an extra layer of texture.

Vegan Spaghetti Squash with Black Bean Sauce

Let’s dive into a dish that’s as nutritious as it is delicious, perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients

• 1 medium spaghetti squash – look for one that feels heavy for its size.
• 1 tbsp extra virgin olive oil – my go-to for roasting.
• 1 can (15 oz) black beans, drained and rinsed – for that protein punch.
• 1/2 cup diced tomatoes – fresh or canned, both work.
• 1 tsp cumin – adds a warm depth.
• 1/2 tsp smoked paprika – for a subtle smokiness.
• Salt to taste – I like to start with 1/4 tsp and adjust.

Instructions

1. Preheat your oven to 400°F. This ensures even cooking.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the cut sides with olive oil and sprinkle with salt. Place cut side down on a baking sheet.
4. Roast for 40 minutes or until the flesh is easily pierced with a fork. Tip: The squash is ready when the strands separate easily with a fork.
5. While the squash roasts, heat a pan over medium heat. Add the black beans, tomatoes, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally. Tip: If the mixture seems dry, add a splash of water.
6. Once the squash is done, use a fork to scrape the flesh into strands. Tip: Let it cool for a few minutes to make handling easier.
7. Divide the squash strands between plates. Top with the black bean sauce.

Best enjoyed fresh, the squash offers a tender, slightly crunchy texture against the hearty, spiced black bean sauce. Try serving it with a sprinkle of fresh cilantro or avocado slices for an extra layer of flavor.

Thai Peanut Vegan Spaghetti Squash

Spaghetti squash gets a Thai twist with creamy peanut sauce, making it a hearty vegan dish that’s both nutritious and satisfying.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1/4 cup creamy peanut butter (I prefer the natural, unsweetened kind)
• 2 tbsp soy sauce (low sodium works best here)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1 clove garlic, minced (fresh is key for flavor)
• 1 tsp grated ginger (adds a nice zing)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 1/4 cup chopped cilantro (for garnish, but it’s a must for me)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds with a spoon.
3. Brush cut sides with olive oil. Place cut side down on baking sheet.
4. Roast for 35-40 minutes until flesh is tender and easily shreds into strands.
5. While squash roasts, whisk peanut butter, soy sauce, maple syrup, garlic, ginger, red pepper flakes, and lime juice in a bowl until smooth. Tip: If sauce is too thick, add a tablespoon of warm water to thin.
6. Once squash is done, let it cool for 5 minutes. Use a fork to scrape flesh into strands.
7. Toss squash strands with peanut sauce until well coated. Tip: Warm the sauce slightly if it’s too thick to toss easily.
8. Garnish with chopped cilantro before serving. Tip: For extra crunch, sprinkle with crushed peanuts.

This dish offers a delightful mix of creamy and crunchy textures, with a perfect balance of sweet, salty, and spicy flavors. Try serving it in the squash shells for a fun, edible bowl presentation.

Vegan Spaghetti Squash with Tomato Basil Sauce

Every home cook needs a reliable, healthy dish that impresses without stress. This vegan spaghetti squash with tomato basil sauce is just that—simple, flavorful, and satisfying.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is best here)
• 1 can (28 oz) crushed tomatoes (San Marzano for sweetness)
• 1/4 cup fresh basil, chopped (tear, don’t cut, to avoid bruising)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds with a spoon.
3. Drizzle cut sides with 1 tbsp olive oil. Season with 1/4 tsp salt.
4. Place squash cut-side down on baking sheet. Roast for 40 minutes until tender.
5. While squash roasts, heat remaining 1 tbsp olive oil in a saucepan over medium heat.
6. Add minced garlic. Sauté for 30 seconds until fragrant but not browned.
7. Stir in crushed tomatoes, remaining salt, and pepper. Simmer for 15 minutes.
8. Remove from heat. Stir in basil leaves—they’ll wilt slightly from the heat.
9. Once squash is done, use a fork to scrape strands into a bowl.
10. Top with tomato basil sauce. Toss gently to combine.

Just like that, you’ve got a dish with tender squash strands and a bright, herby sauce. Serve it with a sprinkle of vegan parm or toasted pine nuts for crunch.

Roasted Vegan Spaghetti Squash with Vegetables

Kickstart your meal prep with this simple yet flavorful roasted vegan spaghetti squash with vegetables. It’s a dish that promises both nutrition and taste, perfect for any day of the week.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 cup cherry tomatoes, halved (they add a sweet burst of flavor)
• 1 cup zucchini, diced (for a bit of crunch)
• 1/2 cup red onion, thinly sliced (I love the sharpness it brings)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp dried oregano (or fresh if you have it)
• Salt and black pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 400°F. This ensures even roasting.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this easier.
3. Drizzle the cut sides of the squash with 1 tbsp olive oil. Season with salt and pepper. Place cut side down on a baking sheet.
4. Roast in the preheated oven for 30 minutes. The squash is ready when the flesh can be easily scraped into strands.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the garlic and red onion, sautéing until soft, about 3 minutes.
6. Add the zucchini and cherry tomatoes to the pan. Cook for another 5 minutes, until the vegetables are tender but still vibrant. Tip: Don’t overcook the veggies to keep their texture.
7. Once the squash is done, use a fork to scrape the flesh into strands. Mix in the sautéed vegetables and oregano. Tip: Gently fold to keep the squash strands intact.

Unbelievably versatile, this dish boasts a delightful mix of textures and flavors. Serve it as a main or a side, or top with avocado slices for extra creaminess.

Vegan Spaghetti Squash Alfredo

Spaghetti squash transforms into a creamy, dreamy Alfredo base that’s both guilt-free and satisfying. This dish is a game-changer for anyone craving comfort food without the dairy.

Ingredients

– 1 medium spaghetti squash (look for one that feels heavy for its size)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 cloves garlic, minced (fresh is best here)
– 1 cup unsweetened almond milk (for creaminess without the dairy)
– 1/2 cup nutritional yeast (adds a cheesy flavor)
– 1/2 tsp salt (I like sea salt for its mildness)
– 1/4 tsp black pepper (freshly ground packs more punch)
– 1/4 tsp nutmeg (just a pinch elevates the dish)
– Fresh parsley, chopped (for a bright finish)

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted squash.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
3. Drizzle the inside of each half with 1 tbsp olive oil. Rub it in for even coverage.
4. Place the squash halves cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender.
5. Let the squash cool for 10 minutes. Then, use a fork to scrape the flesh into strands.
6. In a skillet over medium heat, warm the remaining 1 tbsp olive oil. Add the garlic and sauté for 1 minute, until fragrant.
7. Stir in the almond milk, nutritional yeast, salt, pepper, and nutmeg. Bring to a simmer.
8. Add the spaghetti squash strands to the skillet. Toss to coat evenly with the sauce.
9. Cook for 2 minutes, stirring occasionally, until everything is heated through.
10. Garnish with fresh parsley before serving.
The texture is luxuriously creamy with a slight bite from the squash strands. Serve it topped with roasted veggies for an extra nutrient boost.

Vegan Spaghetti Squash with Lentil Bolognese

Great for a hearty yet healthy dinner, this Vegan Spaghetti Squash with Lentil Bolognese combines simplicity with rich flavors.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup green lentils, rinsed (they hold their shape better than red)
• 1 small onion, diced (yellow for sweetness)
• 2 garlic cloves, minced (fresh is best)
• 1 can (14.5 oz) crushed tomatoes (San Marzano for their depth)
• 1 tsp dried oregano (rub between fingers to awaken the oils)
• 1/2 tsp salt (I prefer sea salt for its minerality)
• 1/4 tsp black pepper (freshly ground packs a punch)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds.
3. Drizzle cut sides with olive oil. Place cut side down on baking sheet.
4. Roast for 40 minutes, or until flesh is easily pierced with a fork.
5. While squash roasts, heat olive oil in a large skillet over medium heat.
6. Add onion and garlic. Sauté until translucent, about 5 minutes.
7. Stir in lentils, crushed tomatoes, oregano, salt, and pepper.
8. Reduce heat to low. Simmer for 25 minutes, stirring occasionally.
9. Once squash is done, use a fork to scrape the flesh into strands.
10. Top squash strands with lentil bolognese. Serve immediately.

Perfectly al dente spaghetti squash pairs wonderfully with the hearty lentil bolognese. Try garnishing with fresh basil for a pop of color and flavor.

Conclusion

We hope this roundup of 20 Delicious Vegan Spaghetti Squash Recipes inspires your next kitchen adventure! Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Don’t forget to try out these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the vegan love. Happy cooking!