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.
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 10-15 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 Raos marinara and a couple minced garlic clovest. 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.