Spaghetti Squash Bake with Sundried Tomato Cream Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
121 kcal
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Course
Main Course
Spaghetti Squash Bake with Sundried Tomato Cream Sauce
Description
Spaghetti Squash Bake with Sundried Tomato Cream Sauce begins by cooking the whole spaghetti squash in an Instant Pot to soften the flesh quickly and evenly. Once cooked and cooled slightly, the squash is halved and scraped into noodle-like strands. The creamy sauce is prepared by blending silken tofu with sundried tomatoes, garlic powder, onion powder, Italian herbs, olive oil, nutritional yeast, salt, non-dairy milk, and cornstarch until smooth and thickened. The sauce is allowed to rest, letting the sundried tomatoes rehydrate for better flavor and texture.
After oiling a baking dish, the squash strands and sauce are combined and baked, resulting in a warm casserole where the squash absorbs the bright, savory, and subtly cheesy flavors of the sauce. Fresh basil and optional pepper flakes, vegan Parmesan, or breadcrumbs add herby freshness and texture contrast on top. This dish is a satisfying alternative to traditional pasta casseroles, offering a hearty, dairy-free option with the natural sweetness and mildness of spaghetti squash.
If an Instant Pot is not available, the squash can be cooked in the microwave or baked conventionally. A soy-free version can be made by substituting the tofu with soaked raw cashews blended with water and sauce ingredients. Regular pasta can also replace the squash if preferred, following package instructions before mixing with the sauce and baking.
Ingredients
- 1 spaghetti squash
- 3 cloves garlic minced
- 3-4 ounces spinach chopped
- salt to taste
- black pepper to taste
Sundried Tomato Cream Sauce:
- 7 oz silken tofu or firm tofu
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano or use 1 1/2 tsp italian seasoning
- 1/2 tsp basil
- 1/2 tsp thyme
- 1 tbsp extra virgin olive oil
- 3 tbsp sundried tomato
- 2 Tbsps nutritional yeast
- 1/2 tsp salt
- 1 1/4 cup non-dairy milk
- 2 tsp cornstarch or arrowroot starch
Garnish:
- basil fresh, or herbs; includes pepper flakes, vegan Parmesan, or breadcrumbs
Instructions
- Cook the spaghetti squash in the Instant Pot: Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the instant pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.
- Carefully lift out the trivet with the spaghetti squash from the instant pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.
- Sun dried tomato Sauce: Blend all the ingredients for the sundried tomato cream sauce until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.
Assemble your squash bake:
- Oil the bottom of a 9x9 baking dish.
- Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees F (205 C) for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.
Notes
- For soy-free option, substitute tofu with soaked raw cashews blended with water and sauce ingredients.
- If no Instant Pot, cook spaghetti squash in microwave by halving and microwaving with water until soft.
- Regular pasta can replace spaghetti squash; cook and drain before mixing with sauce and baking.
- Top with vegan cheese and breadcrumbs if desired before baking for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 309mg | 13% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1544IU | 31% |
| Vitamin C | 9mg | 10% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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