Cheesy Spaghetti Squash Pasta

I made this today to go with bbq mushroom steaks I was serving for dinner. It was really yummy and easy to throw together. I didn’t have any onions so in the pan I only had water, salt, onion powder and the minced garlic. Sounds crazy but I cooked the garlic down and then added the rest as stated in the recipe and it still came out yummy. The cheesy flavor was awesome! I’m really glad a made it, in spite of being a little short on ingredients!

Oh wow, this was so good! The only problem I ran into is that my squash had much thinner walls, so I only ended up with about 1.5 servings. I think I’ll have to pay closer attention to the weight of the squash.

When there are no leftovers you know you hit a jackpot recipe! Next time I’ll make the meatballs a day ahead so it’s not so labor intensive. The cheesy sauce gets in between all the spaghetti squash fibers and transforms the texture and flavor! I was skeptical about the quinoa black bean meatballs and they surpassed my expectations! Definitely use the fennel!

I’m a big fan of Spaghetti squash in place of pasta, and this recipe hit the spot!

You never disappoint! So delicious! My toddlers were asking for more! Mine didn’t look as pretty but it was soooooo good!

Loved it I did not have time to make the meat balls so I used vegan sausage sliced Crisped up out of the broiler. My kids ate it with out complaining ? even my picky 2 year old

My husband and I made this for dinner along with the vegan meatballs. He kept saying it was one of the best meals that we’ve ever made, and this is coming from a boy raised on Italian dishes! This will definitely become a dinner staple!

Oh. My. Gosh. This was the most INCREDIBLE spaghetti I’ve ever had. And I don’t really care for spaghetti squash. I followed the recipe exactly with the exception of using vegetable broth instead of water. I found this recipe to involve more work than I’m used to but SOOO worth the time. Thank you for posting this!

This dish turned out absolutely amazing. It was filling, hearty, and outrageously tasteful. Beginning to think that I like it more than just regular pasta and sauce. My bf also loved it!

I actually have not made the entire recipe. I stumbled upon this recipe last night while looking how to cook spagetti squash and was delighted to find the cheese sauce recipe as well. This comment is about the cheese sauce because I have not made the spaghetti squash yet. I made the sauce following the directions exactly. I added parsley. I used the sauce in a tempeh ruben and it was super delicious. It’s a keeeper! Thank you!!!!!

This is amazing. We make this a couple times a month – doubling the cheese sauce so that we can use it on other things throughout the week (that is if my husband doesn’t eat it all first with a spoon). I add spinach and/or broccoli to the mix.

This is a tasty and wonderful recipe! I’ve made it 3 times now and it’s my ‘go to’ when it comes to comfort food. Any extra cheese sauce is great over a baked potato or with steamed broccoli. I’m finding many ways to use it. As an addition I tried adding roasted red pepper and that was great too.
Thank you!

This is really good :^)!!

This was amazing. We did it with pasta sauce over it. It can be eaten with or without pasta sauce. It’s good either way. It took an hour and 45 minutes start to finish but I was able to multi task and be efficient in how I made it. My family loved it, including my daughter who detests vegetables.

This recipe was so so good. It was a very nice and comforting dish and was very easy to make. Will definitely be making this again.

So yummy!! Scary to slice the squash without a sharp knife, but figured it out :) These meatballs are a great snack even by themselves, so many yummy flavors!

Amazing! WAAAAYYY better than having regular pasta and meatballs! I’ve made this several times already! Keeper!

Loaves the recipe!! Made it exactly as you said and just added some tofu for extra protein!! My nonvegan mom even went back for seconds, definitely gonna have to make this again!

Just made this recipe tonight, and it’s so, sososo tasty. I added lots of black pepper and red pepper flakes for a little spice, but otherwise it tastes like gooey mac and cheese and really worked for me.

I added fresh basil as per the suggestions, and I used about half of the cashew sauce. I’m trying to think how to use the leftover sauce, but I might just throw it in the freezer for next time!

Thank you for such a great recipe!

OMG, this dish is amazing. I meant to make it with the meatballs, but it was too hot and humid here in Maine to roast the squash in my oven until now. With Fall here, I can’t wait to put both together. I’ve been sharing your page with my vegan support group on Facebook and with colleagues at work. Thank you!!!!

Last nights dinner & today’s lunch. This recipe is one of my new favorites. So, so delicious, simple & was a hit with the fam! And this was my 1st time having cashew cheese, holy crap where has this been all my life?? Thanks so much

I made this last night along with your sun-dried tomato chickpea balls, and WOW, it was amaaaaazing!! I will definitely be making it again.

This recipe was delicious. I served it with the vegan meatballs from Minimalist Baker and a store bought marinara sauce. I will definitely make this again.

1. It was my first time cutting spaghetti squash this way. Loved it!
2. Loved that sauce mixed into the squash like that. My husband said it reminded him of lasagna so that’s a win.
Thank you for the yummy dinner recipe.

Oh. My. God! It was soooo good. I used Aldi Italian vegan meatballs in marinara and having both that and the cheesiness was freaking perfect. Total comfort food satisfaction! ‘Ive already shared the recipe in my regional vegan group as a MUST TRY!

I just made this and it was sooooo good!! I topped it with the MB meatballs and marinara sauce. My husband and son loved it too. I had never had spaghetti squash before (it’s hard to come by in Australia) but so glad I found one to try this.

Made this as pictured with the new “best meatballs” recipe but used the serious eats vegan Alfredo which is super smooth and creamy (and less cashew-heavy). Such a great idea to do creamy spaghetti squash AND a nice marinara with meatballs. Best of both worlds! Thanks for always inspiring us to have fun with our food!

I made this tonight for dinner and couldn’t be happier! It didn’t even make it to a plate… I just kept eating it right out of the pan! I prepped the squash last night which helped speed up the process. I also mixed in some sautéed onions, zucchini, mushrooms, and peppers. It is delicious with and without pasta sauce. Thanks so much! I look forward to eating the leftovers tomorrow!

Used almonds and the cheese sauce didn’t come out as good. :(

Will have to try cashews next time! Squash was great though and I plan to make the meatballs tomorrow to go along with some fresh pasta sauce.

I made this tonight with your Simple Vegan Meatballs and it was so yummy!!! I added a head of chopped kale to the spaghetti squash mixture and it was a great edition to get some greens in. Will definitely make this again! Even my 3 year old loved it!

We loved this! I made it for dinner tonight and served it with a fresh summer salad and sourdough bread. Thanks for the tip to slice the squash – genius! I cooked the squash in my air fryer – 20 minutes at 380 and it was perfect – “al dente”. I’ll be making this again for sure. Thanks Dana!

I just made this recipe, along with the vegan meatballs, for my husband and teenage stepson. It was an all around five star dish. Rave reviews.

For the spaghetti squash, everything was so easy and fast once the cashews soaked and squash cooked. I liked the slicing into rings method; I hadn’t tried that before. For the meatballs, I accidentally forgot to saute the shallots and garlic (*face palm*) before putting them in the food processor but they were still spectacular.

This recipe is full of flavor and I love that its much less processed than store bought pasta and marinara with gardien meatballs. I’ll be making this one again.