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    Home > Blog > Pasta & Noodles > Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo

    Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo

    by Jenny Park · Published: Nov 1, 2019 · Modified: Aug 5, 2020

    Jump to Recipe

    Vegan baked alfredo spaghetti squash with some squash twirled on a fork.

    I love spaghetti squash, especially when Jenny makes a magical creamy VEGAN alfredo to saturate it with. We added pumpkin too because it’s fall and we are apart of the basic girl pumpkin fan club. Ok but this does really taste super creamy, and actually pretty filling because it is quite a bit of squash. I love that making 4 servings isn’t a huge deal either. Easy! Done! Happy fall!
    ♥ Teri

    A sheet pan of several baked spaghetti squash halves.

    Vegan baked alfredo spaghetti squash on a plate.

    Vegan baked alfredo spaghetti squash with a fork.

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    Vegan baked alfredo spaghetti squash with some squash twirled on a fork.

    Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 1 hr 30 mins
    Servings: 2

      INGREDIENTS  

    • 1 medium spaghetti squash
    • 1 tablespoon extra virgin olive oil
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 1 ½ cups raw cashews (soaked in 2 cups water for 1 hour)
    • ⅔ cup pumpkin puree
    • 3 tablespoons nutritional yeast
    • 2 tablespoons grated, vegan Parmesan
    • 2 green onions, thinly sliced
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Slice squash in half lengthwise and place onto a baking sheet, cut side down and roast for about 1 hour or until squash becomes fork tender.
    • Allow squash to cool for about 15 minutes, before scraping the flesh out with a fork, making sure to keep the peels intact. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
    • Add oil to a small skillet and place over medium heat. Add shallots and garlic and sauté for 3 to 4 minutes.
    • Remove from heat and transfer to a blender. Drain cashews and add to blender along with 1 ½ cups water, pumpkin puree and nutritional yeast. Blend until mixture is smooth. Season with salt and pepper and add more water, if needed. Pulse a few times.
    • Add spaghetti squash to the skillet and toss together with alfredo sauce and half of sliced green onion. Adjust seasonings and stuff hollowed squash peels with squash mixture.
    • Top each stuffed squash with a sprinkle of vegan Parmesan.
    • Place squash until a broiler and broil for about 2 minutes or until the tops of each squash brown and bubble.
    • Top each stuffed squash with more vegan Parmesan and thinly sliced green onion and serve.
    Calories: 851kcal Carbohydrates: 77g Protein: 30g Fat: 54g Saturated Fat: 10g Cholesterol: 3mg Sodium: 182mg Potassium: 1628mg Fiber: 16g Sugar: 23g Vitamin A: 13448IU Vitamin C: 18mg Calcium: 236mg Iron: 10mg

    November 1, 2019 / 5 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Simple Herb Baked Eggs with Crumbled Cheese
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    November 1, 2019 / 5 Comments

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    1. Christine

      January 07, 2021 at 3:48 pm

      I just made this and it is outstanding!! I will definitely be making this again. Thank you for the great recipe!

      Reply
      • Christine

        January 07, 2021 at 3:52 pm

        5 stars
        I just realized I didn’t post the 5-star rating.

        Reply
        • Teri Lyn Fisher

          January 11, 2021 at 12:06 pm

          Thank you Christine!!

          Reply
    2. Pru

      October 27, 2020 at 7:12 am

      What can I sub put most of the Cashews for? Ive just been put on a low fat diet to manage an autoimmune disorder. I eat a vegan diet and this looks amazing!! I just can’t add all those Cashews.

      Reply
      • Jenny Park

        October 29, 2020 at 10:18 am

        Hi! You can replace the cashews with canned, drained white beans. The amount may need to be adjusted and some water may need to be added for the overall consistency.

        Reply

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