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Spaghetti squash half topped with creamy sauces and herbs.
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Creamy Spaghetti Squash Pasta (Dairy-Free)

An easy low-carb alternative to your typical pasta dish, this spaghetti squash pasta with a creamy garlic sauce is the perfect way to enjoy a delicious and nutritious meal. It's packed with flavor and nutrition, and it's so easy to make. The creamy garlic sauce adds a rich, savory flavor that complements the mild taste of the spaghetti squash. Plus, it's gluten-free and vegan-friendly! So if you're looking for a tasty and healthy dish that everyone can enjoy, this is it!
Course Main Course
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 330kcal
Author Rachel

Equipment

  • oven
  • Stovetop

Ingredients

  • 1 spaghetti squash

Creamy Garlic Sauce

  • 16 oz silken tofu
  • 3 cloves garlic
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt

Optional Toppings

US Customary - Metric

Instructions

  • Preheat oven to 350°F (180°C).
  • Use a sharp knife to cut the spaghetti squash in half and remove the seeds with a spoon. Place the spaghetti squash cut side up on a baking sheet lined with parchment paper. Bake for 40-45 minutes until tender. Note: cooking time may vary depending on the size of your squash.
    You'll know it's done when you can easily pierce the skin with a fork. The squash should be tender and the spaghetti squash strands should easily separate when scraped with a fork. To make sure your squash is cooked to perfection, keep an eye on it while it bakes and give it a few extra minutes if needed.
    1 spaghetti squash
  • Meanwhile, prepare the sauce. Add all ingredients to a high-speed blender and blend well until smooth. Transfer to a pan over medium heat, stirring occasionally until heat through. Turn down the heat to keep it warm until ready.
    16 oz silken tofu, 3 cloves garlic, 3 tablespoons nutritional yeast, 1 tablespoon lemon juice, ⅛ teaspoon ground nutmeg, ⅛ teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt
  • When the spaghetti squash is done, carefully scrape out the noodle-like strands using a fork, and toss in the sauce pan until evenly coated. Divide evenly into bowls or return the spaghetti squash strands back to the inside of the squash and sprinkle with parmesan, breadcrumbs, or any other toppings you desire. Return to the oven to bake for an additional 15 minutes until the sauce simmers and the breadcrumbs are toasted.
    red pepper flakes, handful of fresh basil, dairy-free parmesan cheese, whole wheat breadcrumbs, freshly cracked black pepper

Notes

Store leftovers in an airtight container in the refrigerator.

Nutrition

Calories: 330kcal | Carbohydrates: 48g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 1258mg | Potassium: 1209mg | Fiber: 11g | Sugar: 17g | Vitamin A: 602IU | Vitamin C: 14mg | Calcium: 219mg | Iron: 5mg