Vegan Spaghetti Squash Alfredo

If you like Alfredo Pasta, this baked spaghetti squash stuffed with dairy-free Alfredo Sauce will make you happy! This recipe is also gluten-free and a great recipe to eat more plants and swap regular pasta for more vegetables and fibers, a great alternative to pasta recipes like my Lemon Broccoli Green Pasta, Hidden Veg Pasta Sauce, or Cauliflower Pasta.

Ingredients and Substitutions

To make the recipe, you need:

Spaghetti Squash – The base of the dish. If you can’t find spaghetti squash because they are not in season, it can be substituted with zucchini noodles for a quicker option. Vegan Butter – Adds richness. Light olive oil can be used as an alternative. Garlic – Fresh is best. Garlic powder can be used in a pinch, but reduce the quantity. All-Purpose Flour – Thickens the sauce. Arrowroot flour is a gluten-free alternative. Almond Milk – Use the unsweetened variety. Any plant-based milk can be substituted. Coconut Cream – This adds all the creaminess. Soy cream or cashew cream are good alternatives. Nutritional Yeast – Provides a cheesy flavor. There’s no direct substitute, but miso paste can add umami. Salt and Pepper – Adjust to taste. Ground Nutmeg – Optional, adds depth. Can be omitted or replaced with a pinch of cayenne for heat.

How To Make Vegan Spaghetti Squash

First, you need to cook the spaghetti squash. There are many ways you can cook a squash. Some people love to cook squash in a crockpot, microwave, or boil it. Here we bake the squash in the oven to add a lovely roasted flavor. The best way to cook the spaghetti squash is to bake it in an oven preheated to 350°F (180°C).

Serving Suggestions

Pour the vegan alfredo sauce onto the vegetable noodle. Stir the noodles to evenly distribute the sauce over the spaghetti. Finally, place the alfredo squash noodles into a large baking dish or into the squash skins. Sprinkle grated vegan cheese on top of the dish if desired and return to the oven for 15 minutes until it’s piping hot. Serve immediately with extra chopped parsley on top or a drizzle of garlic-infused olive oil.

Storage Instructions

This gluten-free, vegan squash casserole stores for up to 4 days in an airtight container in the fridge. Or you can freeze the container for up to 3 months. Rewarm in a saucepan or in the microwave until piping hot.

Expert Tips

For easier cutting, microwave the whole squash for 3-5 minutes before halving. To prevent watery sauce, let spaghetti squash strands drain in a colander for a few minutes before mixing with sauce. Roast garlic cloves with the squash for a deeper, mellower garlic flavor in the sauce. For added protein, mix in some pan-fried tofu cubes or tempeh crumbles. Enhance the cheesy flavor by adding a tablespoon of white miso paste to the sauce. For a vegetable boost, stir in some steamed broccoli florets or sautéed mushrooms. Make the sauce ahead of time and reheat gently, adding a splash of plant milk if needed to thin it out. Experiment with different herbs like sage or thyme for variation in flavor profile. For a nut-free version, use oat milk instead of almond milk and omit the coconut cream, increasing the amount of flour slightly for thickness. Leftovers can be reheated in the oven for a crispy top, creating a sort of vegan Alfredo bake.

Spaghetti Squash Nutrition

Spaghetti squash is a very low-carb vegetable, and it makes a delicious low-carb pasta replacement in vegan pasta recipes. It’s not only decreasing carbs of the recipe but also your calories with only 33 kcal per 100 grams. Plus, it’s adding fiber and micronutrients to your meal, including vitamin C and B6.