This simple recipe for oven-roasted spaghetti squash with the easiest vegan tomato cream sauce is better-for-you comfort food at its finest. Just whiz canned fire-roasted tomatoes with cashews in the blender and voila--the most incredible creamy tomato sauce ever. It's a crowd-pleasing side dish (done in under an hour!) but I love to add roasted chickpeas or a pound of cooked ground chicken to make it a main.
Once upon a time I had a hankering for spaghetti squash. Tomato basil vibes but make it fall!
Who craves spaghetti squash, you ask? Actual spaghetti, maybe. Squashy wannabe spaghetti, not a chance. Right? Wrong! While I'll die on the hill of spaghetti squash not being a sub for pasta, I truly enjoy it in all its gourd glory for the unique veg it is.
Because slathered in this sassy sauce that's so easy and delish it should be illegal...the cravings are coming in hot. Canned tomatoes and cashews, who would've thought?
A peek inside recipe testing
- A BIG spaghetti squash: This recipe makes a good amount of squash so you want to have lots of squash strands to coat it with!
- Raw cashews: Don't ask me how, but it was clear in testing that raw cashews have a uniquely mild, decadent flavor and mouthfeel that creates a thick, velvety sauce when blended. You won't miss the heavy cream, I swear!
- Canned fire roasted tomatoes: I first tested this recipe with regular canned tomatoes and I found myself wanting more depth of flavor. Fire roasted is the perfect solution.
- Basil: I liked this sauce the best when I tried it with fresh basil actually blended right into the sauce. So fresh. Check out the comments section...readers agree this is key for flavor!
Let's make it!
Storing leftovers
Store in the fridge for up to 4 days. I don't recommend freezing this because the texture would get wonky.
Please face-plant into a bowl of this sooner rather than later, thanks!
Print
Healthy Spaghetti Squash with Tomato Cream Sauce (Dairy Free!)
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 3-4 servings 1x
- Category: Main Meals
- Method: Oven
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
This simple recipe for oven-roasted spaghetti squash with the easiest vegan tomato cream sauce is better-for-you comfort food at its finest. Just whiz canned fire-roasted tomatoes with cashews in the blender and voila-- the most incredible dairy free creamy tomato sauce ever. It's a crowd-pleasing side dish (done in under an hour!) but I love to add roasted chickpeas or a pound of cooked ground chicken to make it a main! This serves 4 as a side dish or 2 as a main.
Ingredients
For the spaghetti squash:
- 1 large spaghetti squash
- 2 tsp extra virgin olive oil
- 1 large garlic clove, minced (can sub garlic powder in a pinch)
- salt and freshly ground pepper
For the tomato sauce:
- ½ cup raw cashews
- 1-15 oz can diced fire roasted tomatoes, not drained
- 2 tbsp water
- ½ tsp fine sea salt
- ¼-½ tsp red pepper flakes (omit for no spice)
- ¼ cup basil leaves
Instructions
- Place cashews in a bowl and cover with hot water. Set aside to soak while squash cooks.
- Preheat oven to 400F. Line a baking sheet with parchment paper or a Silipat for easy cleanup. Slice spaghetti squash in half lengthwise. Use a spoon to scoop out seeds and stringy flesh. Rub a teaspoon of olive oil over the inside of each half. Rub with garlic and sprinkle liberally with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke a few holes. Bake for about 40 minutes, checking for doneness at 35 minutes (this will vary based on size). It's done when it's fork tender.
- Meanwhile, to a blender or Nutribullet add drained cashews, tomatoes and their juices, water, salt, pepper flakes, and basil (I love blending basil directly into the sauce for the best flavor). Blend until completely smooth and creamy. Set aside.
- Use a fork to shred the cooked spaghetti squash into strands. Heat a large skillet over medium heat. Place squash in a pan and cover with sauce (I used about ⅔ of the sauce and saved the rest). Toss to combine until warmed through. Serve garnished with more basil and parm if you're feeling it!
Notes
Make it a main: Stir in can stir in a can of chickpeas (or better yet, bake/air fry them for some crispy texture!). I've also mixed in a pound of sautéed and well-seasoned lean ground beef or chicken and stirred in plenty of parmesan. Readers also love it topped with pine nuts!
Alexis says
Probably like 5 days?
Kali says
Making this tomorrow. How long can leftovers stay in 'fridge?
Thank you
Debbie says
I made this today just as written. This is the first recipe I've made using raw cashews. I am amazed at how flavorful and creamy the sauce is! Thanks for the recipe!
Chelsy says
Hey Alexis ! This is a fave! Can you freeze the sauce ?
Thanks !
Danielle says
Amazing and easy!
Suzanne says
I am making this now. First time making cashew cream with tomatoes instead of water- great idea! I was out of basil so I used 2 cloves of garlic instead. Thanks for sharing this recipe.
Michelle says
This might be a silly question, but I am going to make this tonight and I am wondering if I use the diced tomatoes and juices or drain the juice and just use the tomatoes? Thanks!
Alexis says
Use the whole can!
Alexis says
I.e. Don't drain
Michelle says
This sauce is amazing! So creamy and decadent but no heavy cream! (No one has to know..) I sauteed a shallot and added that to the blend as well as some oregano 🙂
Alexis says
Yay! Love the shallot addition!
Lulu says
I got a spaghetti squash on a whim at the market and have been googling recipies..... I'm short of the cashews but thought I can make it without the cashews then sprinkle it with almond Parmesan instead (i usually mix ground almond with salt and maybe some nooch if i have it).
Alexis says
Sounds delish to me! 🙂
Amanda says
Hi! Would this keep as leftovers for the next day?
Alexis says
Love the swaps! Its so creamy and delicious it's one of my faves.
Teresa Walker says
Hi Alexis
What a delicious recipe! Thank you. I didn't have fresh basil on hand, so I used a combination of fresh parsley & baby spinach. Also added some additional spices to the sauce ....allspice, marjoram & a bit of dried oregano. I'll certainly make this again!!!
Ashley says
I just made this tonight and it was soooooooooo good! So creamy without the calories of heavy cream or cheese with no nutty flavor at all.
Athina simolaris says
I made this last night for the bf and his mom.. who had never tried spaghetti squash before... THEY LOVED IT! And I LOVED it too.. it was seriously SO creamy, and tomato-ey and literally just perfect and delicious. This will now be one of my go to meals. We had some old mushies in the fridge so I baked them in the oven with the SS and tossed them into the mix.. delish! Thank you for all the easy, yummy ideas! <3
Alexis says
I hope you love it! It is oe of my absolute faves
Nancy says
The sauce is amazing, and so simple! I'm not a spaghetti squash fan, but I was intrigued by the sauce recipe so I made it and used it in 3 separate dishes (I'm a single vegan household). The first night I put it over some butternut squash that was pre-cut into rotelle pasta shapes, that I found at Trader Joe's. Delish! The second night I added it to sauteed onions, garlic, mushrooms and spinach and tossed it over pasta. So good! Today I had it for lunch. I sauteed onion, garlic, mushrooms, red bell pepper, spinach, and tiny tri-colored potatoes (which I'd boiled the previous day. When the saute was done, I added the sauce to the pan to heat. Really good! I will make this sauce again and again. Thanks so much!
Alexis says
Amazing! Cashews are so incredible. My latest Buffalo Cauliflower Dip has cashews too, give it a whirl!
Steph says
I just made this and it is absolutely spectacular!! I added more basil and garlic to the sauce and it tastes like you're indulging but you're not. I will be making this many more times
Nic says
Just embarked on a paleo diet. I have literally never tried spaghetti squash because... well i just ate regular spaghetti(<3 carbs).
Tomorrow i am making this for dinner, basically because this post was hilarious so I have no reason to doubt a hilarious person. It will be amazing.
Amanda says
This looks delicious! I love spaghetti squash! The one though that you did that made me cringe is the way you cut the squash in half. I read a great blog post about how doing this cuts all the "noodles" in half, making them way shorter. The trick is to cut the squash in rounds, going with the "grain" of the tendrils. With this method, your noodles are twice as long and even more spaghetti like! After roasting, just use a fork to gently pull the tendrils away from the skin. Can't wait to give this recipe a shot!
Alexis says
You're so welcome! Loved that you used zoodles.
Mrschris3 says
Made this last night for dinner and it was excellent. As I cut open My spaghetti squash , I realized it was rotten on one side (grrrr), so I spun up some zucchini "noodles "to make up for the loss, and that was great tossed in those as well! Looking forward to leftovers for lunch. Thanks for the recipe!
Molly says
Hi all, any idea about the calorie count per serving? Just a rough idea? Thanks in advance 🙂
Molly says
Thanks for the recipe! I decided to turn this into a casserole.It was delicious and so healthy! I prepared 2 squash as directed then put them in a casserole dish. I mixed with the sauce (1 recipes of sauce worked fine for 2 squash), covered and popped in the oven to warm. Definitely use FRESH basil and don't skimp on the pepper flakes. On day 2, I mixed in some fresh pan roared broccoli and pine nuts. I liked it even better the second day. The pine nuts added flavor and crunch, and the broccoli tastes great with the Italian flavors. I'd serve to company!
Alexis says
That sounds incredible!!! You rock!!
jriouxco says
This recipe has been a big hit here. I'd say that the red pepper flakes are a must and shouldn't be optional!
Thank you very much!
Alexis says
Yay! I agree--red pepper flakes are required 🙂
Pooj says
Ahhhh, I made this for dinner tonight for the first time...SO GOOD! Thank you so much for this easy and healthy recipe. 🙂 I have so much sauce and squash left so I can't wait to use this for my lunches for the next few days!
Susie says
Hi! I know this recipe is a year old, but I found it on your blog and can't wait to make it :). Question: do I drain the cab or tomatoes first or just dump it all in my blender? Also, my husband is a meat and potatoes kind of guy (it's unfortunate) - do you think it would be good with some chicken throw in for him? Thanks!
Aviva says
Made this last night on a whim and not only was it super easy, it's amazing (eating leftovers for lunch right now)!!! I did add spinach and mushrooms, too, which helped bulk up the veggie ratio. I love all of your stuff!
Taylor says
You, madam, are an absolute genius. What a perfect dinner to whip up after work. If ya make the squahs ahead of time this would take like 5 seconds to prepare... amazing. Gonna try it this week for sure!
Also, new reader here! I LOVE your blog and have been stalking it for the past few evenings. Hah. Although the one bad thing is I can no longer digest beans (seriously suckish as a long-term vegan) and all your posts about hummus make me miss the good ole days of eating hummus with every. single. thing every day!
Alexis says
Hi Michelle, sorry I don't calculate nutrition info. Feel free to use the recipe calculator on sparkrecipes.com!
Michelle says
this look amazing, do you know what the nutritional content would be? Calories,fat etc
Alexis says
Yesss--go for the real deal!
Rachel says
This looks amazing! I follow a high carb low fat plant based diet so I'll definitely be having this with pasta instead of spaghetti squash! I'm trying this tonight! Yum.
Rachel says
I basically doubled the recipe and it made plenty for 1lb cooked linguine. Baked a chicken breast for the meat eater while us two vegans had sauteed mushrooms and fava beans on top. It was delicious! Thanks for the great recipe!
Levan @ MyWifeMakes.com says
Hey Alexis!
My wife and I absolutely LOVE the look of this recipe! Especially the fire roasted tomato cream sauce (yes, please!) I USUALLY am not a fan of most things tomato (I know, it's surprising why I haven't been thrown to the tomato firing squad) BUT I am most definitely tempted to give this recipe a try. Thanks for sharing!
FIVE STARS for you! Why? Cause this blog, this recipe, it's all gorgeous!
Totally Random Note: My wife and I actually met Arman (commenter above) in Melbourne a few months back. Just another example of food blogging transposed onto REALITY! Hey Arman!
Levan
Sara says
Made this tonight-- soooo yummmmmy!! Thank you for another amazing meal, Alexis!
Alexis says
Yayy! I'm so glad you tried it and liked it, Sara!
Alexis says
Unfortunately the cashews are what gives it that creamy texture :/ Maybe pureed cauliflower and some nutritional yeast? It won't be very creamy, though.
Meryn says
Can you think of anything I could substitute for the cashews?? I'm allergic to nuts but that sauce sounds SO good 🙁
Jordan says
Maybe tofu for the creamy texture?
Rada says
Hi there. If you puree steamed cauliflower (add garlic in the water if you like) in a blender with some stock it gets very creamy (made some last night). Adding the nutritional yeast will give it a cheesey flavour too.
Alexis says
Thanks, June! It's my new favorite.
Alexis says
Nope, no nutty taste at all! That's the great thing about raw cashews--they're so mild in flavor.
Danielle says
Made this tonight and LOVED it!
Alexis says
Awesome!! So glad!
Kate says
I like spaghetti squash- mostly because I get to eat a giant bowl of "pasta". So does the sauce have a nutty taste at all?
Sally says
This looks SO good!! I'm always looking for ways to jazz up spaghetti squash - can't wait to try this. Would a food processor work for making the sauce? My blender is not super powerful.
Alexis says
Hmmm it should work, just make sure that the cashews are blended up super smooth.
Beth says
looks yummy...but confused. You scoop out the seeds and strings BEFORE you bake? You don't bake the strings? Do you rub the outside or the inside with the oil? Sorry!! lol
Alexis says
You scoop out the seeds before you bake and throw them away. Then you rub oil on the inside. Hope that helps!
Katelynn says
I think I'm in love...making this asap!
June Burns says
Wow that looks amazing! Such a great use for spaghetti squash 🙂