Spaghetti Squash Bake
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 10
Vegan Baked Spaghetti Squash, swapping out spaghetti squash for noodles, this nutrient packed dish is great for a crowd!
Spaghetti Squash:
  • a large spaghetti squash, about 3-4 pounds, cooked as above
  • 2 cups of tomato sauce
Tofu Ricotta Filling:
  • 1-14 oz package of tofu, drained and pressed for 20 minutes, and then crumbled, see here for
  • how to press tofu
  • 2 tbsp
  • nutritional yeast
  • 2 tbsp tahini
  • 2 tbsp minced garlic
  • ¼ cup minced red onion
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup fresh bell pepper, chopped small (color of choice)
  • ¼ cup chopped banana peppers or other spicy pepper of choice-if you don't have these, can add some crushed red pepper, about ¼ tsp or omit
  • 3 cups of greens (1 good sized bunch), de-stemmed, chopped, blanched/steamed (we used kale, swiss chard would work too)
  • 2 cups of beans (your choice, we used black)
  • zest and juice of 1 lemon (use organic)
Topping:*alternatively, you can place half of the tofu ricotta filling in the middle and the other half on top to omit the cashew cheese
  • 1 tbsp Italian seasoning
  • Cashew Cheese *omit if desired, to make, see here
  • *Note if making full recipe of this, you will only need half and the other half can be frozen for a later time.
  1. Mix 2 cups of sauce into cooked spaghetti squash
  2. In a separate bowl, mix tofu ricotta filling.
  3. Place half of spaghetti squash in a 9x13 pan, top with ricotta filling, and then remaining squash mixture.*alternatively, you can place half of the tofu ricotta filling in the middle and the other half on top to omit the cashew cheese
  4. Sprinkle with ½ tbsp of Italian seasoning
  5. Add about a ½ cup of cashew cream on top of squash. If not desired, omit this (can use another non-dairy cheese if desired).
  6. Top with remaining Italian Seasoning and fresh herbs like basil/parsley
  7. Bake in oven at 375 until cheese has browned about 30 minutes
Recipe by Garden Fresh Foodie at