Baked Spaghetti Squash with Creamy Tomato Sauce

Baked Spaghetti Squash with creamy tomato sauce, capers and olives.

This delicious baked spaghetti squash recipe with creamy tomato sauce is wholesome and healthy, full of great flavors and textures – it’s an irresistible, easy to make weeknight meal. It’s one of those great gluten-free, oil-free and absolutely guilt-free comfort foods that everybody seems to love. Cashews, fresh basil and sweet cherry tomatoes are the base of this dreamy-creamy sauce, which is then baked to perfection together with those spaghetti like strands, olives and capers. Yum!

Yes, as you can see I’m still in squash/pumpkin fever. Absolutely lame, but I can’t help. In the last weeks I ate probably every day something with a winter squash and I feel like this trend will go on for a few more weeks. One of my favorites (if not the biggest favorite) of all these babies is definitely spaghetti squash. Spaghetti squash is a super fun and versatile vegetable, that’s also a wonderful, natural gluten-free option. And of course most importantly it’s very very delicious.

Another thing that makes me more excited than I would like to admit is the fact that spaghetti squash makes the cutest bowl ever. You can of course serve it on a plate, but let’s be honest, that ruins all the fun. Not to mention you will have extra dishes to wash…who wants that, right? I prefer nature’s disposable bowls.

Anyways, I hope you’ll try the recipe and enjoy it as much as I do. And in case you need more squash recipes, check out this list with over 100 amazing vegan pumpkin and winter squash recipes.

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Baked Spaghetti Squash with Creamy Tomato Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 1 hour 25 mins
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 large spaghetti squash, halved lengthwise and seeded
• 1/2 cup of sliced olives
• 2 tbsp capers
• 1/2 cup of cherry tomatoes, halved
• 2 tbsp toasted pine nuts

For the sauce:

• 1/2 cup of soaked cashews
• 2 cups of cherry tomatoes
• 1 cup of fresh basil
• 1/4 cup of nutritional yeast
• 4 cloves of garlic
• 2 tbsp tomato paste
• 1 tsp miso
• 1/2 tsp red pepper flakes
• salt, pepper

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Instructions

1. Place squash halves cut-sides down on a large baking dish. Pour about half a cup of water into the dish and bake at 200°C/400°F for 30-40 minutes or until tender.
2. Using a fork, scrape squash into strands. Transfer squash strands to a large bowl.
3. Meanwhile add sauce ingredients to a blender and blend until completely creamy. Pour 3/4 of sauce over squash strands, add olives, capers and halved cherry tomatoes, then mix everything well together.
4. Fill squash shells with saucy squash strands, and place back in the oven for 25-30 more minutes. Serve warm, topped with pine nuts and drizzled with rest of the sauce. Enjoy!

• Prep Time: 15 mins
• Cook Time: 1 hour 10 mins
• Category: Main
• Cuisine: Vegan