Vegan Baked Spaghetti Squash
An easy vegan baked spaghetti squash recipe that is perfect for fall. This is a great side dish to serve up warm and fresh.
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Vegan Baked Spaghetti Squash
Good morning friends! Today, I am so excited to share a savory recipe with all of you. I recently noticed that it has been quite a while since I last posted a savory recipe on the blog. So, I decided to change that with today’s post. Now that fall is finally here, I’m excited to start cooking up a bunch of fall themed recipes. This includes dishes centered around apples, pumpkin, and of course, squash.
I personally love squash, especially during the fall time. My favorite type of squash has got to be spaghetti squash, but acorn squash and butternut squash are tied for my second favorite kind of squash.
Today’s recipe is a simple and delicious baked spaghetti squash recipe that is loaded with flavor and nutrients. It only requires a few ingredients, but that doesn’t make it any less tasty. Spaghetti squash is surprisingly easy to cook, and it doesn’t take as much prep work as you might think. But, enough on that. Let’s go over a few quick things to note for this recipe. Then, we will take a look at the full list of ingredients you will need to make this vegan baked spaghetti squash.
How Do You Prepare and Cook Spaghetti Squash?
Preparing and cooking spaghetti squash is not as difficult as you might think. My combination cooking method (which uses both the microwave and oven) allows me to cook my squash efficiently for optimal flavor and texture. I start by making a few deep cuts in my spaghetti squash. Then, I microwave it for a few minutes so that I can easily cut it in half lengthwise. After that, I place both halves face up on a baking sheet. I bake the squash at high heat until it’s nice and soft. Finally, it’s ready to top with whatever you’d like and enjoy.
Now that we have covered that, let’s go through the full list of ingredients you will need to make this vegan baked spaghetti squash recipe a smashing success!
Vegan Baked Spaghetti Squash – Ingredients
- Spaghetti Squash – First, you will need the spaghetti squash itself. In order to make this recipe, you will need four cups of cooked spaghetti squash. Depending on the size of your squash, you might get more than four cups out of it. I used one large squash and had plenty left over. The spaghetti squash serves as the main base ingredient for this tasty fall themed recipe.
- Extra Firm Tofu – The extra firm tofu serves as the source of plant based protein for this recipe. It adds flavor and texture to this dish. In order to get the best texture out of your tofu, make sure to squeeze as much excess liquid as possible out of the tofu before you cook it.
- Steamed Broccoli – The steamed broccoli adds a ton of flavor and nutrients to this spaghetti squash dish. It also adds a nice pop of green color to the dish. It is one of my favorite vegetables to use in savory recipes such as this one.
- Yellow Onion – The yellow onion will be finely chopped and cooked in a bit of olive oil with the tofu and steamed broccoli. It also adds a ton of flavor to the spaghetti squash dish.
- Nutritional Yeast Seasoning – The nutritional yeast seasoning is used to add a slight nutty/cheesy flavor to this baked spaghetti squash recipe. It also provides this dish with a source of vitamin B12.
- Salt – Salt is another key ingredient that will be used to season your squash. You can adjust this ingredient to your own personal taste.
- Pepper – Pepper is another ingredient which you will adjust to your own personal taste.
- Marinara Sauce – The marinara sauce provides the spaghetti squash dish with a ton of flavor. You can use whichever marinara sauce you enjoy most. I used an organic one from Target that I really like the taste of. It is a tomato and olive oil based sauce that has a ton of flavor and richness. Plus, it’s a really budget friendly option.
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Vegan Baked Spaghetti Squash
Ingredients
- 1 medium spaghetti squash (1 squash yields about 4 cups)
- 1 package extra firm tofu (1 package = 14 oz)
- 1 cup steamed broccoli
- 1/4 cup yellow onion (finely chopped)
- 1 1/2 tbsp nutritional yeast seasoning
- salt to taste
- pepper to taste
- 1 cup marinara sauce of choice
Instructions
Baking the Spaghetti Squash
- Preheat the oven to 400° F.
- Make a few deep cuts in the spaghetti squash with a sharp knife.
- Microwave the squash for about five minutes, until it is soft enough to easily cut through lengthwise with a knife.
- Carefully cut the spaghetti squash in half lengthwise.
- Place both halves of the spaghetti squash face up on a lined or greased baking sheet.
- Bake the spaghetti squash for about 30 minutes, or until the inside is soft enough to be scraped out with a fork.
Preparing the Toppings
- Squeeze as much liquid out of the tofu as possible using a paper towel or tofu press.
- Cut the tofu into small cubes.
- Add the tofu, steamed broccoli, and chopped onion to a large pan.
- Cook the mixture over low to medium heat in a bit of olive oil for a few minutes until the tofu is golden brown and the onions are soft.
Plating the Dish
- Carefully remove the seeds from the spaghetti squash with a fork.
- Scrape out four cups of the spaghetti squash interior with a fork and place the scraped squash in a large bowl.
- Add the marinara sauce, nutritional yeast seasoning, and salt and pepper to taste.
- Mix all ingredients well to combine.
- Add the cooked tofu, broccoli, and onion, and mix again.
- Plate the spaghetti squash.
- Top with more nutritional yeast seasoning if desired, then dig in and enjoy!
Notes
I hope you all enjoy this simple and delicious spaghetti squash recipe for fall. It is packed with flavor and nutrients. It is the perfect side dish to serve up warm and fresh. Or, you could even make a meal out of it by boiling your favorite pasta and mixing it in with the spaghetti squash. Anyway, that’s it for this recipe. As per usual, I will be back with more content very soon.
-Alyssa 🙂
