This Creamy Vegan Spaghetti Squash with Marinara is a satisfying, light yet comforting dinner. It’s warm, creamy, saucy…so good! Make the spaghetti squash in the Instant Pot, and then it’s just a few minutes on the stove top to have an amazing dinner ready to go. Kid-approved too!
How to make spaghetti squash in the Instant Pot
Making the spaghetti squash in the Instant Pot is an efficient way to get a perfectly cooked squash every time. My favorite method for making spaghetti squash in the Instant Pot is to cut it in half and cook it for 15 minutes. If you put it in whole it takes longer and it gets messy scooping the seeds out.
The best marinara for Spaghetti Squash
I love Raos marinara sauce! I use half a jar of it in this recipe. Once the spaghetti squash is cooked, I put it on the stove top with Rao’s marinara and a couple minced garlic cloves. Season with salt, pepper, and red pepper flakes for a bit of heat and you’re ready to eat!
Homemade vegan sour cream
To make this dish creamy, I incorporate a batch of my Easy Homemade Vegan Sour Cream. I make this vegan sour cream once or twice a week and keep it on hand. It adds incredible creaminess to this recipe and gives it the perfect vodka sauce-like flavor. You’re getting some wonderful plant-based protein from the cashews along with veggies from the spaghetti squash and tomato.
How to select and store spaghetti squash
Spaghetti squash is low in calories, high in fiber, and filled with potassium, vitamin A, and great antioxidants. It’s a really great vegetable replacement for pasta, whether you want health benefits or you’re navigating an allergy. Choose a squash that feels heavy for it’s size, has hard skin, and is generally free from blemishes. A green spaghetti squash is not yet ripe, but a gorgeous lemony color means it’s just right! Typically this squash is more of a winter vegetable but I like to eat it year round.
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This Creamy Vegan Spaghetti Squash with Marinara is a great, light dinner. It’s satisfying and comforting, and even my kids enjoy it. It’s warm, creamy, saucy…so good! Make the spaghetti squash in the Instant Pot, and then it’s just a few minutes on the stove top to have an amazing dinner ready to go.
- 1 cooked medium-sized spaghetti squash (about 3 pounds)*
- 1/2 one jar of marinara sauce (I like Rao’s and Vesper Brothers best)
- 1 batch of vegan sour cream
- 2 cloves garlic, pressed or minced
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 2 pinches red pepper flakes
- Optional Garnish: 2-3 tablespoons chopped fresh parsley, large stems removed
- Add all ingredients to a large skillet over medium heat. Combine well so all spaghetti squash is evenly coated with the creamy marinara sauce and seasonings. Allow everything to warm through (about 5 minutes).
- Taste and adjust flavors to your liking. Serve hot.
- Once leftovers have been cooled to room temperature you can store in an airtight container in your refrigerator to up to five days. For best results, reheat leftovers on the stovetop with a bit more vegan sour cream and marinara sauce.
How to cook spaghetti squash in the Instant Pot: Halve the spaghetti squash crosswise and scoop out the seeds and guts. Place spaghetti squash in the steamer basket or rack of your pressure cooker along with 1 cup of water beneath the steamer basket. Close the lid, turn the valve to sealed and manual cook on high pressure for 15 minutes.
When the squash is finished in your pressure cooker press OFF and manual release. Safely remove the lid to allow the squash to cool before handling. Use a fork to gently shred each half of the squash until thin translucent spaghetti-like strands appear. The spaghetti strands should easily come apart with a fork. If they do not or if the strands are hard then you can cook in the Instant Pot with a bit more water for another 3-5 minutes. The cook time will vary based on the size of your spaghetti squash.
When you cut the spaghetti squash crosswise as opposed to lengthwise, it yields longer spaghetti-like strands.
Other add-in ideas: fresh basil, sautéed mushrooms, hemp seeds for added protein.
This recipe was tested in a 6-quart Instant Pot.
Prep time does not include time to make the vegan sour cream or cook the spaghetti squash. I usually do this ahead of time as part of my weekly meal prep so that this dish comes together quickly.
- Category: Entree or Side
- Method: Pressure Cooker and Stovetop
- Cuisine: Italian
Keywords: Creamy Vegan Spaghetti Squash with Marinara