This easy, vegan Baked Cheesy Spaghetti Squash dish is loaded with fresh vegetables and cozy flavor. The ingredients are all plant-based and yet this casserole feels like total comfort food. It works as a side or a main and is ideal for serving to large crowds. You can prep most of it ahead of time making assembly quick and easy.
- 2 medium spaghetti squash, each halved crosswise, seeds and stem removed (no need to peel)*
- 1 tablespoon extra virgin olive oil
- 2 large shallots, diced (~1.5 cups)
- 3/4 teaspoon salt (or more to taste)
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 1 tablespoon arrowroot flour
- 4 cups broccoli florets
- 1.5 cups unsweetened plain almond milk (or milk of choice)
- 1 cup low-sodium vegetable broth
- 2 cups Daiya cheddar cheese shreds (1 package)
- 2 tablespoon rice bread crumbs (optional – I used Trader Joe’s)
- Preheat oven to 400 degrees Fahrenheit and grease a casserole dish with extra virgin olive oil. I used a rectangular 13 x 9 x 2.5 inch baking dish.
- 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 7 minutes. When the squash is finished in your pressure cooker press OFF and manual release immediately. 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. To avoid a soggy casserole, I recommend wringing excess liquid out from the spaghetti strands with paper towels or a cheesecloth. Set aside.
- While the squash is cooking, saute shallots in oil, salt and pepper in a large saucepan over medium-low heat until translucent and fragrant (about 3 minutes). Add in garlic and saute for another minute. Whisk in arrowroot flour for 1-2 minutes and then whisk in the milk and broth and bring to a boil. Turn the burner to the lowest setting and add the cheese. Stir until fully melted and the sauce is thick and creamy. Finally, add the broccoli florets and allow them to cook for 2-3 minutes until al dente (do not overcook them or they will become brown after being roasted as well).
- Place the cooked and shredded spaghetti squash strands in the greased casserole dish. Pour the cheesy mixture from your stovetop overtop and mix together well. Season with additional salt and pepper if desired. For added texture, top with rice bread crumbs and a couple sprays of olive oil if desired.
- Bake the casserole for 25 minutes until bubbly and golden. For an extra seared top you can broil for 1-2 min at 500 degrees Fahrenheit (watching closely to prevent burning).
- Remove from oven and serve immediately or store leftovers in the casserole dish with an airtight cover in your refrigerator for 3-5 days. Reheat with an oven safe cover before serving piping hot.
This entire dish can be prepared ahead of time and then baked just before serving. I typically cook the spaghetti squash 1-2 days in advance and store in an airtight container in the refrigerator before making.
If you don’t have an Instant Pot or pressure cooker you can roast the spaghetti squash at 400 degrees Fahrenheit for about 45 minutes.
- Category: Side Dish
- Method: Oven Baked & Stove Top
- Cuisine: American
Keywords: vegan baked cheesy spaghetti squash