Festive Spaghetti Squash

Festive Spaghetti Squash Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 50 mins


1 spaghetti squash

1 cup cremini mushrooms sliced

¼ cup sundried tomatoes oil free, diced

2 cloves of garlic minced

¼ cup roasted pumpkin seeds

Black pepper to taste

Himalayan pink salt to taste

2 tbsp grape seed oil

Fresh thyme

1/2 cup of cashew cream Recipe available here


1Preheat oven to 400F°, 200C°

2Using very sharp knife, cut the squash in half, lengthwise and scoop out the seeds with tablespoon.

3Brash inside of the halves with oil and add little bit of salt.

4Place both halves round side up on the baking sheet lined with parchment paper.

5Bake for 40minutes, or until they are easily pierced with fork. It depends on the size, so if they are large it my take 10 minutes longer.

6In the meantime, sauté the minced garlic until golden brown and se aside.

7Also sauté the mushroom with black pepper a set aside.

8Take the squash out of the oven and let it cool down for a few minutes until you can touch them without getting burn.

9By using a fork, scrape the flesh while creating spaghetti. It is very easy, just be careful not to over do it, if you wish to save the shell.

10Divide the garlic in half, you may also add more salt if needed and toss well.

11Gradually keep adding mushrooms and sundried tomatoes while tossing all gently with fork. You may even use two forks; it worked well for me.

12At the end, add the seeds and thyme.

13Serve with cashew cream and vegan parmesan.

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