Garlic Herb Spaghetti Squash with Vegan Parm | Easy Vegan Dinner Idea
- Culinary Collaborations
- 4 days ago
- 3 min read
Garlic Herb Spaghetti Squash with Vegan Parm Recipe
An easy vegan dinner idea, this Garlic Herb Spaghetti Squash with Vegan Parm is a simple roasted squash dish with golden strands, olive oil, garlic, parsley, black pepper and a savory sprinkle of dairy-free parmesan. The squash roasts in its own shell, then gets tossed right inside the halves for an easy plant-based side dish or light dinner with very little cleanup.
Servings: 4 | Prep Time: 15 minutes | Cook Time: 40 to 50 minutes
Ingredients
For the Spaghetti Squash
2 medium spaghetti squash, about 2 ½ lb. (1.1 kg.) each
2 tbsp. (30 ml.) olive oil, divided
¾ tsp. fine sea salt, divided
Freshly ground black pepper, to taste
3 garlic cloves, minced
2 tbsp. (30 ml.) fresh lemon juice
¼ cup (15 g.) chopped fresh parsley
¼ tsp. crushed red pepper, optional
For the Vegan Parm
½ cup (60 g.) raw cashews or blanched almonds
3 tbsp. (18 g.) nutritional yeast
½ tsp. garlic powder
¼ tsp. fine sea salt
For Serving
Extra chopped fresh parsley
Extra vegan parm
Freshly ground black pepper
Lemon wedges
Directions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Carefully cut each spaghetti squash in half lengthwise. Scoop out the seeds and stringy center.
Brush the cut sides with 1 tbsp. (15 ml.) olive oil. Sprinkle with ½ tsp. fine sea salt and black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast for 35 to 45 minutes, depending on size, until the shells give slightly when pressed and the strands pull apart easily with a fork.
While the squash roasts, make the vegan parm. Add the cashews or almonds, nutritional yeast, garlic powder and salt to a food processor. Pulse until the mixture looks like fine crumbs. Do not over-process or the nuts may turn oily. Set aside.
Turn the roasted squash halves cut-side up and let them cool for 5 minutes.
Use a fork to gently scrape the squash into long strands, keeping the strands inside the shells.
In a small skillet, warm the remaining 1 tbsp. (15 ml.) olive oil over medium-low heat. Add the garlic and cook for 30 to 60 seconds, stirring often, just until fragrant. Do not let it brown.
Spoon the garlic oil evenly over the squash strands. Add the lemon juice, parsley, crushed red pepper, if using, and the remaining ¼ tsp. salt.
Toss the strands gently inside each squash shell, keeping the roasted edges intact for serving.
Sprinkle with vegan parm, extra parsley and black pepper.
Serve warm in the squash shells with lemon wedges on the side.
Make It Yours
For a richer finish, add 1 tbsp. (15 g.) plant-based butter to the garlic oil before tossing it with the squash.
For more herbs, use a mix of parsley, basil and chives.
For extra protein, serve the squash with white beans, roasted chickpeas or baked tofu.
For a more substantial dinner, spoon warm marinara, lentil bolognese or sautéed mushrooms over the finished squash, then add the vegan parm and parsley.
Kitchen Notes
Spaghetti squash can vary widely in size, so use the fork test rather than the clock alone. The squash is ready when the strands release easily but still have some structure.
Roasting the squash cut-side down helps the strands steam inside the shell while the edges brown. If you want more color on the top, turn the halves cut-side up for the last 5 minutes.
Add the vegan parm after tossing the squash so it stays visible on the surface, similar to the look of the finished dish in the photo.
Pairs Well With
Serve this spaghetti squash with lentil soup, tomato soup, roasted broccoli, white bean salad, sautéed mushrooms, garlic bread, marinara sauce or a crisp green salad.
