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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

Teri & Jenny
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Servings 2
Calories 851 kcal


  • 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)
  • cup pumpkin puree
  • 3 tablespoons nutritional yeast
  • 2 tablespoons grated, vegan Parmesan
  • 2 green onions, thinly sliced
  • salt and pepper to taste


  • 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: 851kcalCarbohydrates: 77gProtein: 30gFat: 54gSaturated Fat: 10gCholesterol: 3mgSodium: 182mgPotassium: 1628mgFiber: 16gSugar: 23gVitamin A: 13448IUVitamin C: 18mgCalcium: 236mgIron: 10mg
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