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!
Please leave a comment & star rating!