Creamy Stuffed Spaghetti Squash!

I saw a non-vegan version of this on instagram made by the amazing Michelle from Supper with Michelle and I have been dreaming about "veganizing" it ever since. The cool thing is you can add just about any veggies you have. You could add mushrooms, tomatoes, olives. spinach or just about anything else that you can imagine. For this particualr recipe I used kale and onions.

Cook Time: 90 Minutes

Makes: 2 Servings

All you need is:

1 spaghetti squash cut in half with the seeds removed *Beware cutting spaghetti squash can be a real B#$!%, so say a prayer first. Seriously!

1 bunch of fresh kale chopped. (I used half a bunch of purple kale and half a bunch of green kale because thats what I had.)

1 medium sized onion thinly sliced

2 cloves of garlic minced

1/4 tsp of dry thyme

3 tbs of fresh basil

salt & pepper to taste

1/8 tsp of red pepper flakes (use more or less depending on your preference)

2 tbs of extra virgin olive oil

1 tbs of fresh parsley for garnish

(optional) 2 tbs of vegan parmesan cheese - you can get the super easy recipe here.

1-1/2 cup of cashew cream - get the recipe below

Cashew Cream Recipe

1-1/2 cashews (Soaked for a min of 30 minutes. You can soak them while you're cooking the spaghetti squash)

1 tbs of lemon juice

1/2 tsp of garlic powder

1/2 tsp of onion powder

2 tbs of nutritional yeast

1/4 tsp of salt

Just blend all of the ingredients into a blender and blend until smooth.


  • Preheat oven 350*

  • First cut the spaghetti squash in half and use a spoon to remove the seeds. Then take a large baking dish and place in the squash cut side down and poor in about 1/2 an inch of water. Cover with foil and place into the oven. Let the squash cook for 30-40 minutes or until tender. (smaller squash will cook a lot quicker than a larger one so keep that in mind). Remove from oven and allow the squash to cool enough to handle and use a fork to scrape out the squash. (Be careful not to puncture the squash). Place the filling into a bowl and set aside.

  • Now place a large skillet over medium heat and add in oil, kale, onions, thyme, basil and garlic. Cook for 7-8 minutes.

  • Now add in the spaghetti squash and the cashew cream. *Use as much or as little as you desire. Be sure to reserve some of the cream for drizzling later. Add salt and pepper to taste.

  • Place the mixture back into each squash and sprinkle with your desired amount of parmesan cheese, olive oil and red pepper flakes.

  • Place the squash in a baking dish and bake uncovered for 20 minutes then turn the oven on broil for 3-4 minutes or until the tops begin to turn golden brown.

  • Remove the squash and drizzle them with the some of the leftover cashew cream and parsley before serving. -Store any remaining cashew cream into a mason jar in the fridge for up to 4 days.

On my cutting board......I had about a half a bunch of purple kale and half a bunch of green kale.

Getting ready to be drowned in cashew cream.

Getting ready for the oven.

Vegan Parmesan Cheese!!

Look at that cream!!!!

The final product.

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