Are you tired of the same old boring spaghetti dinner? Look no further, because I have a recipe that is guaranteed to shake things up! Introducing my delicious and healthy vegan spaghetti squash with no-cheese sauce recipe.
This dish is packed with flavor and nutrition, without sacrificing any of the indulgent comfort food feel. Squash is an incredibly versatile ingredient, but often gets overlooked for more traditional pasta options. And don’t worry if you’re dairy-free, because this dish doesn’t compromise on taste even though it’s cheese-free.
I first discovered this recipe when I was looking for something new to add to my weekly meal plan, while still sticking to my vegan and gluten-free diet. I found myself falling in love with the unique and flavorful combination of spaghetti squash and our secret no-cheese sauce. My friends and family couldn’t believe how tasty it was, and I knew I had to share it with others.
Let me tell you, one bite is all it takes to realize that this dish has quickly become a staple in my household. Not only does it hit the spot for a cozy dinner at home, but it’s also perfect for serving guests or getting creative with leftovers.
So, if you’re looking to switch up your spaghetti game with a healthier twist but don’t want to compromise on taste, look no further than this vegan spaghetti squash recipe!
Why You’ll Love This Recipe
Are you looking for a healthy and delicious alternative to traditional spaghetti dishes? Look no further than this Vegan Spaghetti Squash with No-Cheese Sauce recipe! Not only is it dairy-free and gluten-free, but it’s also packed with nutrients that will leave you feeling satisfied.
One of the key ingredients in this recipe is nutritional yeast, which adds a cheesy flavor without any dairy. With the combination of green bell peppers, garlic cloves, and yellow onion, the no-cheese sauce comes together perfectly to give the dish an exquisite taste.
But that’s not all. The main ingredient, spaghetti squash, is a perfect substitute for traditional wheat-based pasta. It’s low in calories and high in fiber, making it a great option for those on a diet or trying to eat healthier.
In addition, this recipe offers numerous variations and substitutions to make it personalized to your own preferences. Whether you want to add mushrooms or spinach for extra nutrients, or use cashew cheese for added creaminess, there are countless ways to make this recipe your own.
Finally, this vegan spaghetti squash dish is incredibly versatile – it can be paired with anything from a light salad to a hearty soup. It can even be served as one of the main dishes that everyone will love!
In conclusion, the Vegan Spaghetti Squash with No-Cheese Sauce recipe is guaranteed to please vegans and non-vegans alike. It has become one of my go-to recipes because it’s both tasty and good-for-you!
Before jumping into the recipe steps, let’s make sure we have all the ingredients in hand. Here is everything we need to create our Vegan Spaghetti Squash With No-Cheese Sauce:
- 1 medium spaghetti squash
- 1 yellow onion
- 1 green bell pepper
- 2 garlic cloves
- Season salt
- Black pepper
- Nutritional yeast
Note: If you are gluten intolerant, this recipe is perfect for you, as it is completely gluten-free. You can also use an air fryer to cook the spaghetti squash or opt for a more traditional approach and cook it in the oven.
In addition, if you’d like to add an extra kick of flavor, feel free to incorporate other ingredients such as mushrooms, spinach or even some vegan chicken. For those following a keto diet, you can switch out the spaghetti squash for some delicious spaghetti squash boats.
The Recipe How-To
Now that we have gone through the ingredient list, it’s time to bring this vegan spaghetti squash recipe to life. The process is fun, rewarding and relatively effortless.
Preparing the Squash
Step 1: Cut the Squash in Half
- To begin, let’s prepare the spaghetti squash. Take a sharp knife and cut it in half, lengthwise.
- Use a spoon to remove the seeds of the squash.
Step 2: Air Fryer Method (Optional)
- If you have an air fryer, this step will be quick and easy!
- Spray each cut side of squash with cooking oil, then place it into your air fryer with an open side facing up for 10 minutes at 375°F.
- Once done, take them out and let them cool for a few minutes.
Step 3: Oven Method
- Preheat the oven to 400°F.
- Spray each cut side of squash with cooking oil and season with a pinch of salt and black pepper.
- Place each half face down on a baking sheet.
- Bake for approximately 40 minutes or until fork-tender.
Preparing the No-Cheese Sauce
While your spaghetti squash cooks in your preferred method, let’s get started with Parmesan-free No-Cheese Sauce!
Step 4: Making the No-Cheese Sauce
– 1/2 cup of raw cashews
– 1 green bell pepper without seeds (diced)
– 3 garlic cloves (minced)
– 1/2 cup of nutritional yeast
– Salt to taste
– Black pepper to taste
– Seasoning salt to taste
– 1 yellow onion (diced)
– Juice from one lemon
1. First things first, soak cashews in hot water for approx. 10 min;
2. Blend all ingredients except lemon juice using a food processor or high-performance blender;
3. Once everything looks well mixed, pour sauce into a pan and heat it;
4. Add lemon juice to pan once heated;
5. Adjust seasoning as desired.
Putting It All Together
Let’s put our vegan spaghetti squash recipe together!
Step 5: Scraping out the Spaghetti Squash
Using a fork or spoon, scrape out the insides of each spaghetti squash half into its own bowl or serving plate.
Step 6: Serving & Garnish
Top your cooked spaghetti squash with our delicious no-cheese sauce and sprinkle some chopped herbs on top such as parsley or basil . Serve immediately!
This recipe serves best as an entree-based meal but can also serve great as a side dish alongside smaller dishes such as air fryer mushrooms or spinach salad. Enjoy!
Substitutions and Variations
Are you feeling adventurous today? Why not try adding some different ingredients to your vegan spaghetti squash recipe? It’s easy to customize this dish with your preferred seasonings and veggies. Here are a few of my favorite substitutions and variations that I think you’ll love:
– Change up the veggies: Instead of bell peppers or onions, try using mushrooms for a meatier taste or spinach for a lighter spinach finish. You can also experiment with roasted cauliflower or broccoli.
– Add protein: To make it heartier, try adding some plant-based ground meat or crumbled tofu and cook it with the veggies until browned. This will add more flavour to the no-cheese sauce.
– Gluten-free option: This recipe is already gluten-free, but if you want something even healthier, omit the spaghetti and put the sauce on top of roasted spaghetti squash halves for a low-carb option.
– Cheesy option: For those of you who can’t resist cheese, don’t worry! You can still have a cheesy flavor in this no-cheese sauce by adding cashew cheese, garlic parmesan or even nutritional yeast into the sauce.
– Spicy twist: Want a bit of heat? Add red pepper flakes or cayenne pepper to give your vegan spaghetti squash that kick you’ve been craving.
Whatever substitutions you choose, remember that this recipe as it is will still turn out delicious. Play around with it until you find the perfect combination that satisfies your taste buds.
Serving and Pairing
Ah, the moment you’ve been waiting for – the scrumptious Vegan Spaghetti Squash with No-Cheese Sauce recipe is ready to be served! But wait a second, before indulging in its delectable flavors, let’s talk about the right way to serve and pair this delicious dish.
When it comes to serving this amazing dish, I suggest garnishing it with fresh parsley or basil. It adds an extra dose of flavor and color that makes the dish appear more appetizing. If you’re feeling fancy, sprinkle some nutritional yeast on top to give it that cheesy kick without actually adding any cheese.
But what should we pair with our Vegan Spaghetti Squash with No-Cheese Sauce? My personal favorite is serving it with a simple side of garlic bread. The crispness of the bread complements the softness of spaghetti squash and the no-cheese sauce perfectly. It also doesn’t hurt to add a side salad with fresh greens such as baby spinach or arugula. Their natural bitterness cuts through the richness of the sauce and enhances the overall taste.
For an even heartier meal, imagine sinking your teeth into some meatless meatballs or vegan chicken nuggets alongside your Vegan Spaghetti Squash with No-Cheese Sauce. It’s a protein-packed feast that doesn’t compromise on taste.
As for drinks, refreshing lemonade or iced tea are great options to balance out the saltiness of the dish. But if you’re feeling something stronger, a chilled glass of white wine would be perfect for a night in.
Overall, there are endless possibilities when it comes to pairing this Vegan Spaghetti Squash with No-Cheese Sauce. Experiment with different sides and drinks to find your own perfect pairing!
Make-Ahead, Storing and Reheating
Is your schedule packed but you still want to have a delicious vegan spaghetti squash meal? Good news! This recipe works perfectly for make-ahead meals, storing, and reheating.
If you’re making this recipe ahead of time, start by preparing the spaghetti squash and the no-cheese sauce separately. Once both are done, let them cool down completely. After that, mix them together and store in an airtight container in the fridge. The dish can be stored up to four days before reheating.
When it comes time to reheat, there are several options. My favorite is using a microwave because it’s quick and easy. Just add the desired amount to a microwave-safe bowl or plate and heat in intervals of 30 seconds until hot. Alternatively, you can reheat on a stovetop or oven, but be sure to add some extra liquid as the squash tends to dry out when reheated.
Suppose you have some leftover spaghetti squash with no-cheese sauce from dinner. In that case, storing leftovers is an excellent option for next-day lunch or even quick snacks. Transfer your leftover spaghetti squash to an airtight container and store it in the refrigerator. If you plan on consuming it within three to four days after making it, leave it in the fridge. You can also freeze spaghetti squash with no-cheese sauce in freezer-safe containers or bags for up to two months.
Before reheating frozen spaghetti squash with no-cheese sauce leftovers, allow it to thaw first. After this process is complete, follow #3 reheating options mentioned above.
Remember not to overcook your leftover spaghetti squash since this will make the texture softer and more watery. Therefore maintaining its original texture should be top of mind when reheating.
Now that you know how easy it is to prepare ahead and store this delicious vegan spaghetti squash recipe, there’s no need to worry about meal prep during busy weekdays anymore!
Tips for Perfect Results
When it comes to making the perfect Vegan Spaghetti Squash with No-Cheese Sauce, there are a few tips and tricks that you should keep in mind. Here are some of my best tips to ensure that your dish is full of flavor, texture, and nutrients.
Firstly, make sure to roast the spaghetti squash properly. Many people make the mistake of undercooking or overcooking their squash, resulting in a mushy or tough texture. To avoid this, roast the spaghetti squash cut-side down on a baking sheet in the oven at 400°F for about 40-45 minutes or until tender.
Another important tip is to use nutritional yeast instead of traditional cheese for a dairy-free alternative. Nutritional yeast not only provides a cheesy flavor but also boosts nutritional value by adding vitamins, fiber, and protein.
To enhance the flavor even more, add green bell pepper and yellow onion to the recipe. The sweetness of these two vegetables will complement the savory flavor of the spaghetti squash perfectly.
You can also experiment with different spices and seasonings such as black pepper and season salt, to further elevate the taste of this dish.
When blending the ingredients for the No-Cheese sauce recipe, use a high-power blender or immersion blender to achieve a smooth consistency. This will prevent any chunkiness and make sure that all ingredients are fully incorporated.
Lastly, be sure to let the dish rest for a few minutes before serving. This allows time for all flavors to fully meld together and makes it easier to serve as well.
By following these tips and tricks, you’ll be able to create a delicious Vegan Spaghetti Squash with No-Cheese Sauce that everyone will enjoy!
In conclusion, this Vegan Spaghetti Squash with No-Cheese Sauce Recipe is a perfect option for those who prefer to enjoy spaghetti squash without cheese or dairy products. It is packed with delicious and nutritious ingredients, such as nutritional yeast, green bell pepper, garlic cloves, yellow onion, and black pepper, which will delight your taste buds while nourishing your body.
You can customize the recipe by substituting the ingredients and exploring different variations, such as adding mushrooms, cashew cheese or spinach, to make it even more flavorful.
This dish is not only gluten-free but also an excellent source of vitamins and minerals that will keep you energized throughout the day. You can serve it for lunch or dinner or even make it ahead of time for meal prep purposes.
Finally, this recipe showcases how easy it is to create a delicious vegan alternative to traditional spaghetti squash dishes that are often loaded with cheese and other animal products. Therefore, give this recipe a try and enjoy the beauty and health benefits of vegan cooking!
Vegan Spaghetti Squash With No-Cheese Sauce Recipe
- 1 spaghetti squash
- 1 tablespoon season salt
- 1 teaspoon black pepper
- 1 cup toasted almond
- 1/2 yellow onion
- 2 garlic cloves
- 1 green bell pepper
- 1/2 cup nutritional yeast
- Preheat oven to 350.
- Line a Baking Dish.
- Spray with Cooking Spray.
- Place 1 cup almonds in dish.
- Spread out almonds, so they are not touching.
- Bake for 10 minutes.
- Take out of oven and set aside (Keep warm, cover with foil).
- Cut Spaghtti Squash in 2 halves.
- Add Salt and Pepper to inside of Spaghetti Squash.
- Line a Baking Dish with Foil.
- Place squash cut side down on foil.
- Roast Squash at 375 for 50 minutes.
- Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic.
- After 10 minutes, transfer to blender.
- Add almonds to blender.
- Blend on high for 2 minutes.
- When Squash is done, wait 1 hour before proceeding.
- Use a fork to dig into skin of squash and pull strands of "spaghetti" out.
- When all strands are out of squash, transfer "spaghetti" to a large pot.
- Pour sauce into "spaghetti" and stir 50 times, then you are done!
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.