15 Hearty Vegan Spaghetti Squash Recipes You Need to Save

These vegan spaghetti squash recipes turn one roasted squash into fifteen completely different plant-based dinners, from a simple garlic and olive oil toss to a loaded Tex-Mex black bean bowl. Roasting the halves cut-side down at 200°C (400°F) caramelises the edges and keeps the strands pleasantly firm, so every variation below starts from the same reliable base. Because the strands soak up whatever sauce you spoon over them, spaghetti squash is one of the easiest ways to build a satisfying no-meat, no-dairy dinner without reaching for a box of pasta. Whether you want a five-ingredient weeknight fix or a fully loaded casserole, there's a version here for every night of the week.

This is the simplest sauce every other variation riffs on: sauté one diced onion and 3 minced garlic cloves in 15 ml (1 tbsp) olive oil until soft, then stir in 400 g (14 oz) crushed tomatoes and a pinch of dried oregano. Simmer for 10–12 minutes until slightly thickened, then spoon over the warm shredded squash. Finish with torn fresh basil and a drizzle of good olive oil rather than any cheese, letting the tomatoes carry the dish. It's the base to memorise before trying any of the richer variations below.

For the busiest nights, skip the sauce altogether: toss the warm strands with 30 ml (2 tbsp) olive oil, 3 minced garlic cloves softened briefly in the same oil, and a generous pinch of salt and chilli flakes. There's no simmering required, so it comes together in the time it takes to shred the squash. The natural sweetness that develops during roasting means it barely needs dressing up beyond garlic and good oil. Keep this one in rotation for nights when you want a low-effort vegetable side or a light dinner in under 45 minutes.

This is the fully loaded main-dish version in the recipe card below: finely chopped mushrooms are browned until their moisture evaporates, giving the marinara a deep, meaty texture without any actual meat. Cooking 280 g (10 oz) cremini mushrooms for 8–10 minutes before adding the tomatoes is the key step — rushing this stage leaves the sauce watery instead of rich. Spoon the sauce directly into the squash shells so they double as edible bowls, then finish with vegan parmesan and fresh basil. It's substantial enough to serve on its own with just a side salad.

Swap the tomato base for a warmly spiced coconut curry when you want something cosier. Simmer 240 ml (1 cup) full-fat coconut milk with 15 g (1 tbsp) curry powder, a spoonful of tomato paste, and a squeeze of lime for 8–10 minutes until it thickens slightly, then fold through the warm shredded squash. A handful of chopped coriander and crushed peanuts on top adds crunch and freshness against the richness of the coconut. This version pairs especially well with a side of steamed greens to balance the spice.

Soak 100 g (3/4 cup) raw cashews in boiling water for 15 minutes, then blend with 180 ml (3/4 cup) plant milk, 2 garlic cloves, and 20 g (1/4 cup) nutritional yeast until completely smooth and glossy. Warm the sauce gently in a pan for 3–4 minutes before folding through the shredded squash, so the strands soak it up rather than sitting in a puddle. A pinch of nutmeg and cracked black pepper rounds out the flavour without needing any dairy. This richer version works best in smaller portions alongside a green vegetable.

This lighter, herby take needs nothing more than olive oil, lemon, and whatever soft herbs are in the fridge. Toss the warm strands with the zest and juice of one lemon, 15 ml (1 tbsp) olive oil, and a generous handful of chopped parsley and thyme leaves. Season well with salt, since the lemon needs a firm hand of seasoning to balance it. It's a good middle ground between the plain classic version and the richer, saucier options on this list.

Whisk 30 g (1/4 cup) nutritional yeast, 15 ml (1 tbsp) olive oil, 15 g (2 tbsp) plain flour, and 240 ml (1 cup) plant milk together in a saucepan and cook over low heat for 4–5 minutes, stirring constantly, until it thickens into a proper cheese sauce. Toss it through the squash strands, transfer to a baking dish, and top with breadcrumbs before baking at 190°C (375°F) for 15–20 minutes until golden. The flour is what makes this version genuinely cheesy and pourable rather than thin and grainy. It's the recipe to reach for when the classic version feels a little too plain.

For an all-in-one comfort bake, mix the shredded strands with 200 g (7 oz) small broccoli florets and the cheese sauce from the cheesy variation above, then spread everything into a baking dish rather than serving it in the shell. Bake uncovered at 190°C (375°F) for 20–25 minutes, until the broccoli is tender and the top is lightly golden. Steaming the broccoli for 3 minutes first ensures it's cooked through by the time the casserole comes out. It's an easy way to feed a crowd straight from one dish, with a proper vegetable built right in.

This pantry-friendly version relies on a 400 g (14 oz) tin of brown or green lentils, drained, simmered with a 400 g (14 oz) tin of crushed tomatoes and a diced onion for 12–15 minutes. The lentils bulk out the sauce and add plant protein without needing any specialty ingredients. Finish with a pinch of dried herbs and whatever you have on hand — nutritional yeast, chilli flakes, or a squeeze of lemon all work. It costs a fraction of the cashew or coconut versions but still eats like a proper, filling dinner.

Pre-cooking the squash in the microwave instead of the oven is what gets this version on the table in 20 minutes. Whisk 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) sesame oil, and 10 ml (2 tsp) rice vinegar together, then stir-fry 150 g (1 cup) broccoli florets and 100 g (2/3 cup) shelled edamame for 4–5 minutes before tossing through the shredded squash and sauce. There's no simmering sauce to babysit, so it's ready as soon as the vegetables are crisp-tender. Keep this one in rotation for nights when takeaway is tempting.

Chop 60 g (1/3 cup) sun-dried tomatoes and 50 g (1/3 cup) pitted olives and warm them in the pan with a splash of their oil and 2 sliced garlic cloves for 2–3 minutes before tossing through the strands. A handful of capers and torn basil at the end adds a briny, Mediterranean lift that plain tomato sauce doesn't have. The concentrated flavour of sun-dried tomatoes means you need very little else — no long simmer required. This one is naturally rich and salty, so it's an easy way to dress up leftover roasted squash.

Top the squash boats with a warmed mix of 400 g (14 oz) drained black beans, 150 g (1 cup) sweetcorn, and a spoonful of smoked paprika and cumin, cooked together for 5 minutes until heated through. Load on diced avocado, a squeeze of lime, and chopped coriander just before serving so everything stays fresh and vibrant. A spoonful of salsa or vegan sour cream on top makes it feel properly loaded rather than just seasoned. It's a great way to turn the boats into a filling, colourful main course.

Crumble 225 g (8 oz) tempeh into small pieces and brown it in 15 ml (1 tbsp) olive oil for 6–7 minutes until golden, giving the sauce a texture kids won't immediately clock as unusual. Simmer the browned tempeh with a diced carrot, crushed tomatoes, and a pinch of dried herbs for 15 minutes, then layer it with the shredded squash in a baking dish and top with breadcrumbs. Baking the whole thing at 190°C (375°F) for 20 minutes melds the flavours together and gives a crisp top layer. It slices and portions easily, which makes serving a family much simpler than boats.

This is the variation to make when you want something with real depth: 15 g (1 tablespoon) ras el hanout, a tin of chickpeas, and a handful of chopped dried apricots simmered with crushed tomatoes for 15 minutes. The warm spice blend and sweet apricots against the tomato base give this version a flavour the plainer variations don't have. Finish with toasted flaked almonds and fresh coriander for crunch and colour. Serve it with warm flatbread on the side to scoop up any extra sauce.

Roast the squash halves alongside a tray of chopped courgette, red pepper, and cherry tomatoes at 200°C (400°F) for the same 35–40 minutes so everything finishes together on one tray. Toss the roasted vegetables through the shredded strands with 30 ml (2 tbsp) vegan pesto and a squeeze of lemon. The caramelised edges on the vegetables add a sweetness that plain steamed veg can't match, and there's only one tray to wash up. It's the easiest full meal on this list when you're short on time and patience.

Always roast the squash cut-side down — this traps steam against the flesh and prevents the dry, stringy texture that comes from roasting cut-side up. Resist the urge to add extra oil or salt to the cut surface before roasting, since too much of either draws out moisture and leaves the strands soggy once shredded. If the strands still look wet after shredding, spread them in a sieve or on a clean tea towel for a few minutes and press gently before adding any sauce. Choose a squash that feels heavy for its size with smooth, matte skin, since a glossy skin often means it was picked underripe.

Serve any of these as a lighter stand-in for spaghetti alongside garlic bread and a simple green salad with a sharp vinaigrette. The richer versions, like the cashew Alfredo and coconut curry, pair well with something acidic on the side, such as a lemony rocket salad, to cut through the richness. For a full spread, add roasted broccoli or a tray of garlic green beans, which roast at the same 200°C (400°F) as the squash itself. Leftover strands also make a great base for a cold squash salad with cherry tomatoes and chickpeas the next day.

Let cooked squash cool completely, then store the strands in an airtight container in the fridge for up to 4–5 days. To freeze, drain the strands well in a sieve first, since excess water causes mushiness once thawed; frozen portions keep for up to 3 months and are best used within a few days of thawing. Reheat gently in a covered pan on the stove or in the microwave in 30-second bursts, stirring between each, rather than one long blast that can turn the strands rubbery. Sauced dishes like the casserole and tempeh bake reheat particularly well straight from the fridge in a 180°C (350°F) oven for about 15 minutes.