Cheesy Vegan Spaghetti Squash With Broccoli And Garlic Recipe

If you’re looking for a wholesome, comforting dish that’s both healthy and indulgent, this cheesy vegan spaghetti squash with broccoli and garlic recipe will quickly become a favorite. Spaghetti squash, often hailed as a low-carb alternative to traditional pasta, lends a naturally sweet and tender texture that perfectly complements the roasted broccoli and fragrant garlic.

What makes this dish truly special is the creamy, cheesy vegan sauce that ties everything together, delivering rich flavor without any dairy.

This recipe is ideal for anyone embracing a plant-based lifestyle or simply wanting to add more vegetables to their diet without sacrificing taste. It’s gluten-free, packed with nutrients, and comes together in under an hour, making it perfect for weeknight dinners or meal prep.

Whether you’re a seasoned vegan or just curious about plant-based cooking, this vibrant, satisfying meal will delight your taste buds and nourish your body.

Why You’ll Love This Recipe

This recipe is a celebration of simple ingredients coming together to create something extraordinary. Here’s why it stands out:

• Low-carb and nutrient-dense: Spaghetti squash replaces traditional pasta, offering fewer carbs and more vitamins.
• Rich vegan cheese sauce: Made with cashews and nutritional yeast, it’s creamy, cheesy, and completely dairy-free.
• Flavor-packed: Roasted broccoli and garlic add depth and a slight crunch, balancing the softness of the squash.
• Easy to prepare: Minimal ingredients and straightforward steps make this recipe beginner-friendly.
• Versatile: Perfect served as a main course or a side dish, and easily customizable with your favorite veggies or spices.

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 2 cups broccoli florets, fresh
• 4 cloves garlic, minced
• 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk (or any plant milk)
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Red pepper flakes (optional, for a bit of heat)
• Fresh parsley, chopped for garnish

Equipment

• Large baking sheet
• Sharp chef’s knife
• Large mixing bowl
• Blender or food processor
• Fork or spaghetti squash scraper
• Measuring cups and spoons
• Aluminum foil or parchment paper (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
2. Prepare the spaghetti squash. Carefully cut the squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon and discard or save for roasting.
3. Drizzle olive oil over the squash halves. Rub the oil all over the cut side, then sprinkle with a pinch of salt and pepper. Place the halves cut-side down on the baking sheet.
4. Roast the squash for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
5. Meanwhile, prepare the broccoli and garlic. Toss the broccoli florets and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them on a separate baking sheet or on the same sheet if space allows.
6. Roast the broccoli and garlic for about 15-20 minutes at the same temperature until tender and slightly caramelized.
7. Make the vegan cheesy sauce. Drain the soaked cashews and add them to a blender along with nutritional yeast, almond milk, lemon juice, Dijon mustard, onion powder, garlic powder, salt, and pepper. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
8. Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands, transferring them to a large mixing bowl.
9. Add the roasted broccoli and garlic to the bowl. Pour the cheesy sauce over the veggies and squash, and gently toss until everything is well coated.
10. Adjust seasoning to taste, adding more salt, pepper, or red pepper flakes if you like a little heat.
11. Serve immediately, garnished with fresh parsley. Enjoy warm!

Tips & Variations

Tip: To speed up the process, microwave the spaghetti squash for 8-10 minutes before roasting to soften it slightly.

• Add protein: Stir in cooked chickpeas or crumbled tofu for a more filling meal.
• Use different greens: Swap broccoli with kale, spinach, or Brussels sprouts for variety.
• Spice it up: Add smoked paprika or a pinch of cayenne pepper to the cheese sauce for a smoky kick.
• Make it nut-free: Substitute cashews with cooked white beans and increase nutritional yeast for cheese flavor.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

Nutrition Facts

Serving Suggestions

This cheesy vegan spaghetti squash makes a fantastic main dish, but it can also complement many meals beautifully.

• Serve with a crisp green salad dressed in lemon vinaigrette for a light, refreshing contrast.
• Pair with crusty garlic bread or a warm Thelma Sanders Squash Recipe to keep the squash theme going.
• Enjoy alongside roasted or grilled plant-based proteins for a complete and balanced meal.

Conclusion

This cheesy vegan spaghetti squash with broccoli and garlic recipe is proof that plant-based cooking can be both nourishing and indulgent. The combination of tender squash strands, roasted broccoli, and a creamy, cheesy sauce creates a dish that’s comforting and satisfying without the heaviness of dairy or gluten.

It’s an excellent way to sneak more veggies into your diet while still feeling like you’re enjoying a decadent meal.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its vibrant flavors and wholesome ingredients. Plus, it’s easy to customize and adapt to your personal taste or pantry staples.

For more delicious veggie-forward recipes, be sure to check out the Bariatric Meatloaf Recipe and the flavorful Pickled Cherry Pepper Recipe. Happy cooking!

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