10 Vegan Spaghetti Squash Recipes That Make Weeknights Feel Special

Spaghetti squash turns into tender, mildly sweet strands that hold sauce better than most noodles, and it roasts with almost no attention from you. Its neutral flavor soaks up whatever seasoning you add, while the roasted shell doubles as the serving bowl if you want it to. The versions below use that same foundation in genuinely different directions, from a bright Thai peanut bowl to a smoky chipotle boat.

Start with Classic Garlic Herb Spaghetti Squash if you want the benchmark version. Go for Spicy Arrabbiata Spaghetti Squash when you want heat, Creamy Vegan Alfredo Spaghetti Squash when you need something rich, and Make Ahead Taco Spaghetti Squash Boats if you are planning meals.

Which Spaghetti Squash Should You Make?

Classic Garlic Herb Spaghetti Squash

This is the version I make when I want the squash to taste like itself, with a garlic and parsley butter that comes together in the time it takes the oven to preheat. You get clean, savory strands with no heavy sauce.

Ingredients (makes 2 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Olive oil: 60 ml (1/4 cup)
• Garlic, finely minced: 4 cloves
• Fresh flat leaf parsley, chopped: 30 g (1 cup)
• Nutritional yeast: 3 tbsp
• Lemon juice: 1 tbsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet with parchment. You’ll halve the squash lengthwise, scoop out the seeds, and brush the cut sides with 30 ml (2 tbsp) of the oil. Place the halves cut side down on the sheet and roast for 40 minutes, or until a fork slides into the shell with no resistance.

Step 2: While the squash roasts, warm the remaining 30 ml (2 tbsp) oil in a small pan over low heat. You’ll add the 4 minced garlic cloves and cook for 2 minutes, just until the garlic smells sweet but has not browned. Stir in the parsley, nutritional yeast, lemon juice, salt, and pepper, then remove from heat.

Step 3: When the squash is cool enough to handle after about 10 minutes, use a fork to scrape the flesh into long strands. You can rest the shell on a folded towel so it does not wobble.

Step 4: Toss the warm strands with the garlic herb oil in a large bowl. You’ll want every strand coated, so use two forks to lift and turn a few times.

Step 5: Serve the squash straight from the bowl or pile it back into the empty shells. You can pass extra nutritional yeast at the table.

Creamy Vegan Alfredo Spaghetti Squash

If you want the richest version in this list, this is the one. Blended cashews and nutritional yeast make a silky sauce that clings to the squash strands without a drop of dairy.

Ingredients (makes 4 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Raw cashews, soaked in hot water 20 minutes and drained: 120 g (3/4 cup)
• Unsweetened almond milk: 240 ml (1 cup)
• Nutritional yeast: 45 g (1/2 cup)
• Garlic clove, peeled: 1
• Lemon juice: 2 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Olive oil: 15 ml (1 tbsp)

Instructions

Step 1: Turn your oven to 400F (200C) and line a rimmed baking sheet. Halve the squash, seed it, and rub the cut sides with the 15 ml (1 tbsp) olive oil. Roast cut side down for 35 to 40 minutes, until the strands pull away from the shell with a fork.

Step 2: While it roasts, blend the 120 g (3/4 cup) soaked cashews with the 240 ml (1 cup) almond milk, 45 g (1/2 cup) nutritional yeast, garlic clove, lemon juice, salt, and pepper until completely smooth. You can stop and scrape the sides if the blender hesitates. Add a splash of the almond milk if it looks too stiff.

Step 3: Scrape the roasted squash into strands with a fork. You want long, separate strands, so scrape from the ends toward the center.

Step 4: Warm the blended Alfredo in a wide pan over low heat for 3 minutes. You’ll notice it turn glossy and loose as it heats.

Step 5: Fold the squash strands into the pan and turn them in the sauce for 1 minute. You’ll want every strand glossy, so lift and turn gently before you serve in shallow bowls with black pepper over the top.

Spicy Arrabbiata Spaghetti Squash

This one leans hard into garlic and crushed red pepper, with a tomato sauce that cooks down sweet while the squash roasts. Pick this when you want your dinner to have a real kick.

Ingredients (makes 3 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Olive oil: 45 ml (3 tbsp)
• Crushed tomatoes: 420 g (1 3/4 cups)
• Garlic, thinly sliced: 5 cloves
• Crushed red pepper flakes: 1 tsp
• Tomato paste: 30 g (2 tbsp)
• Dried oregano: 1 tsp
• Salt: 1/2 tsp
• Fresh basil leaves, torn: 15 g (1/2 cup)

Instructions

Step 1: Heat your oven to 400F (200C). You’ll halve and seed the squash, rub it with 15 ml (1 tbsp) of the oil, and set the halves cut side down on a baking sheet. Roast for 40 minutes, until a paring knife meets almost no resistance.

Step 2: Set a heavy pan over medium heat and add the remaining 30 ml (2 tbsp) oil. You’ll know it’s ready when the oil shimmers, then you add the 5 sliced garlic cloves and 1 tsp red pepper flakes. Stir for 30 seconds, just until the garlic turns pale gold, then add the tomato paste and oregano.

Step 3: Pour in the 420 g (1 3/4 cups) crushed tomatoes and the salt. You’ll cook this down for 10 minutes, stirring now and then, until the sauce thickens enough to leave a trail when you drag a spoon through it.

Step 4: Scrape the squash into strands with a fork. You can leave them in the shell or transfer them to a bowl.

Step 5: Fold the hot tomato sauce through the strands and top with the torn basil. You’ll want to serve it right away while the sauce is still jammy.

Thai Peanut Spaghetti Squash

This is for the night you want something bright, salty, and a little sweet in one bowl. The peanut sauce comes together in a blender, and you can make it ahead if you want the squash waiting for it.

Ingredients (makes 4 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Creamy peanut butter: 80 g (1/3 cup)
• Lime juice: 2 tbsp
• Soy sauce: 30 ml (2 tbsp)
• Rice vinegar: 15 ml (1 tbsp)
• Fresh ginger, grated: 2 tsp
• Garlic clove, minced: 1
• Warm water: 80 ml (1/3 cup)
• Shredded red cabbage: 60 g (1 cup)
• Thinly sliced scallions and chopped roasted peanuts, for serving: 2 scallions and 30 g (1/4 cup)

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet. Halve the squash and scoop out the seeds, then set the halves cut side down. Roast for 40 minutes, until the strands release easily when you pull at them with a fork.

Step 2: While the squash roasts, blend the 80 g (1/3 cup) peanut butter, 2 tbsp lime juice, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 2 tsp ginger, and the garlic clove with the 80 ml (1/3 cup) warm water until smooth. You can add an extra splash of water if it dips too thick.

Step 3: Scrape the squash into strands and divide them between four bowls. You’ll want the strands still warm, so work before they cool.

Step 4: Spoon the peanut sauce over each bowl and toss gently. You want every strand slick, but do not drown the squash.

Step 5: Top with the 60 g (1 cup) red cabbage and the sliced scallions and peanuts. Serve immediately while the squash is still warm and the sauce is glossy.

Pesto Chickpea Spaghetti Squash

This one turns the squash into something you can eat at room temperature or warm, which makes it handy for lunch. The chickpeas get a quick pan sear so they stay crisp against the soft strands.

Ingredients (makes 3 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Cooked chickpeas, rinsed and patted dry: 400 g (1 1/2 cups)
• Olive oil: 75 ml (1/3 cup)
• Fresh basil leaves: 40 g (2 cups)
• Pine nuts: 50 g (1/3 cup)
• Garlic clove: 1
• Lemon juice: 2 tbsp
• Salt: 1/4 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet. You’ll halve the squash, scrape out the seeds, and set the halves cut side down. Roast for 40 minutes, until a fork twists easily through the shell.

Step 2: While it roasts, make the pesto. In a food processor, pulse 40 g (2 cups) basil, 30 g (1/4 cup) of the pine nuts, the garlic clove, 60 ml (1/4 cup) of the oil, 2 tbsp lemon juice, and a pinch of salt until you get a rough paste. You can leave it a little chunky.

Step 3: Pat the 400 g (1 1/2 cups) chickpeas dry and warm the remaining 15 ml (1 tbsp) oil in a skillet over medium heat. Add the chickpeas and cook for 5 minutes, shaking the pan now and then, until they turn crisp at the edges. You’ll hear them snap when they’re ready.

Step 4: Scrape the squash into strands and fold in the pesto. You want the basil to coat the warm squash, so toss it while it is still hot.

Step 5: Fold in the crisp chickpeas and top with the remaining 20 g pine nuts. Serve warm or pack it into bowls for lunch; you can eat this one chilled.

Smoky Chipotle Spaghetti Squash Boats

This version keeps the squash in its own shell and fills it with a smoky black bean and corn mixture. It is the one to pick when you want dinner to look impressive but still come together on a Tuesday.

Ingredients (makes 4 boats)

• Spaghetti squash, halved and seeded: 2 small, about 900 g (2 lb) total
• Black beans, rinsed: 400 g (1 1/2 cups)
• Frozen corn, thawed: 150 g (1 cup)
• Chipotle in adobo, finely chopped: 1 pepper plus 1 tsp sauce
• Garlic, minced: 2 cloves
• Ground cumin: 1 tsp
• Smoked paprika: 1/2 tsp
• Olive oil: 30 ml (2 tbsp)
• Lime, juiced and cut into wedges: 1
• Fresh cilantro, chopped: 20 g (1/2 cup)

Instructions

Step 1: Heat your oven to 400F (200C). Halve the 2 small squash lengthwise and scoop out seeds, then brush the cut sides with 15 ml (1 tbsp) of the oil. Roast cut side down for 30 minutes, until the strands look translucent at the edges.

Step 2: While they roast, warm the remaining 15 ml (1 tbsp) oil in a skillet over medium heat. You’ll add the 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika and stir for 30 seconds, until the spices smell toasted.

Step 3: Add the 400 g (1 1/2 cups) black beans, 150 g (1 cup) corn, chopped chipotle, adobo sauce, and the juice from the lime. Cook for 4 minutes, stirring a few times, until the mixture is hot and the corn begins to char at the edges. You can mash a few beans with the back of your spoon to hold it together.

Step 4: Scrape the center of each roasted squash half with a fork to loosen the strands, but keep the shell intact. You’ll mix the pulled strands into the black bean filling right in the skillet.

Step 5: Spoon the filling back into the four squash shells and top with the 20 g (1/2 cup) cilantro. You’ll want to pile each shell high, then serve the boats on plates with the lime wedges so everyone can dig in.

Buffalo Cauliflower Spaghetti Squash

This one is for the night you want something tangy and spicy with a little crunch. Roasted cauliflower gets tossed in a buffalo style hot sauce, then lands on top of the squash with a drizzle of creamy tahini sauce.

Ingredients (makes 3 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Cauliflower florets: 500 g (4 cups)
• Olive oil: 45 ml (3 tbsp)
• Hot sauce: 60 ml (1/4 cup)
• Tahini: 30 g (2 tbsp)
• Lemon juice: 1 tbsp
• Garlic powder: 1/2 tsp
• Salt: 1/2 tsp
• Celery stalks, thinly sliced: 2

Instructions

Step 1: Heat your oven to 425F (220C) and line two baking sheets. Halve the squash, seed it, and rub with 15 ml (1 tbsp) of the oil, then place cut side down on one sheet. On the second sheet, toss the 500 g (4 cups) cauliflower florets with the remaining 30 ml (2 tbsp) oil and 1/2 tsp salt.

Step 2: Roast the squash for 40 minutes and the cauliflower for 25 minutes, until the cauliflower is deeply browned at the edges and the squash strands pull away easily with a fork. You can pull the cauliflower earlier if it darkens too fast.

Step 3: Whisk the 60 ml (1/4 cup) hot sauce, 30 g (2 tbsp) tahini, lemon juice, and garlic powder with 3 tbsp water until smooth. You’ll use half of this to coat the roasted cauliflower and save the rest for drizzling.

Step 4: Scrape the squash into strands and pile them into two or three bowls. Toss the roasted cauliflower with half the sauce, then spoon it over the squash. You want the cauliflower to stay crisp, so do this right before serving.

Step 5: Add the sliced celery and the remaining sauce over each bowl. Serve hot while the cauliflower is still crunchy, and you can put a small dish of extra hot sauce on the table.

Lemony Asparagus Spaghetti Squash

This one is bright and light, with asparagus cooked just until it snaps. The lemon and herbs keep the whole thing tasting like early spring, even if you make it in the middle of winter.

Ingredients (makes 2 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Asparagus, trimmed and cut into 2.5 cm (1 inch) pieces: 300 g (10 oz)
• Olive oil: 45 ml (3 tbsp)
• Lemon zest, from 1 lemon: 1 tbsp
• Lemon juice: 2 tbsp
• Fresh dill, chopped: 15 g (1/2 cup)
• Fresh mint, chopped: 15 g (1/2 cup)
• Pea shoots or baby spinach: 60 g (2 cups)
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet. Halve the squash and scoop out the seeds, then brush the cut sides with 15 ml (1 tbsp) of the oil. Roast cut side down for 40 minutes, until you can pull a few strands loose with a fork.

Step 2: While the squash roasts, warm the remaining 30 ml (2 tbsp) oil in a wide skillet over medium high heat. Add the 300 g (10 oz) asparagus and cook for 3 minutes, shaking the pan once or twice, until the pieces turn bright green and pick up a few brown spots. You can add a pinch of salt here.

Step 3: Turn off the heat and stir in the lemon zest, lemon juice, dill, and mint. You’ll smell the lemon right away, and that is your cue to stop.

Step 4: Scrape the squash into long strands and add them to the skillet. Toss everything together over low heat for 1 minute, just until the strands warm through. You want the herbs to stay fresh, so keep this quick.

Step 5: Fold in the 60 g (2 cups) pea shoots and serve in wide bowls. You can finish with black pepper and a little extra lemon juice if the squash tastes flat.

Mushroom Stroganoff Spaghetti Squash

This one leans on browned mushrooms and a rich cashew cream for a deep, savory sauce. It takes a few extra minutes on the stove, but the payoff is a bowl that eats like a slow cooked dinner.

Ingredients (makes 4 servings)

• Spaghetti squash, halved and seeded: 1 medium, about 1.2 kg (2.5 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Olive oil: 45 ml (3 tbsp)
• Yellow onion, finely diced: 1 small
• Garlic, minced: 3 cloves
• Raw cashews, soaked in hot water 20 minutes and drained: 80 g (1/2 cup)
• Vegetable stock: 240 ml (1 cup)
• Smoked paprika: 1/2 tsp
• Fresh thyme leaves: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet. Halve the squash, scrape out the seeds, and set the halves cut side down. Roast for 40 minutes, until the strands come away from the shell with a fork.

Step 2: While it roasts, warm 30 ml (2 tbsp) of the oil in a wide skillet over medium high heat. Add the 450 g (1 lb) mushrooms and cook for 8 minutes, stirring only every couple of minutes, until they release their liquid and it cooks off. You’ll see deep brown edges form, and that browning is where the flavor lives.

Step 3: Lower the heat to medium and add the remaining 15 ml (1 tbsp) oil, the diced onion, and 3 minced garlic cloves. Cook for 5 minutes, until the onion goes soft and sweet. You can scrape up any browned bits from the bottom of the pan here.

Step 4: Blend the 80 g (1/2 cup) soaked cashews, 240 ml (1 cup) stock, 1/2 tsp smoked paprika, and a pinch of salt and pepper until silky. Pour this into the mushroom pan and stir for 2 minutes. You’ll watch it thicken as it comes to a low bubble.

Step 5: Scrape the squash into strands and fold them into the sauce with the thyme. Serve in deep bowls with black pepper over the top, and you can pass a little extra thyme if anyone wants it.

Make Ahead Taco Spaghetti Squash Boats

This is the one to make on Sunday and reheat on Wednesday. The squash boats hold a spiced lentil and tomato filling that gets better after a day or two, so you can bake them in batches and tuck them into containers.

Ingredients (makes 6 boats)

• Spaghetti squash, halved and seeded: 3 small, about 1.4 kg (3 lb) total
• Brown or green lentils, rinsed: 180 g (3/4 cup)
• Vegetable stock: 480 ml (2 cups)
• Diced canned tomatoes: 400 g (1 2/3 cups)
• Yellow onion, finely diced: 1 medium
• Garlic, minced: 3 cloves
• Ground cumin, chili powder, and smoked paprika: 1 tsp cumin, 1 tbsp chili powder, 1/2 tsp paprika
• Olive oil: 30 ml (2 tbsp)
• Lime, juiced and cut into wedges: 2

Instructions

Step 1: Heat your oven to 400F (200C) and line a baking sheet. Halve the 3 small squash, remove the seeds, and brush the cut sides with 15 ml (1 tbsp) of the oil. Roast cut side down for 35 minutes, until a fork pulls out clean strands from the shell.

Step 2: While the squash roasts, warm the remaining 15 ml (1 tbsp) oil in a pot over medium heat. You’ll add the diced onion and 3 minced garlic cloves and cook for 6 minutes, until the onion is translucent and smells sweet.

Step 3: Add the 180 g (3/4 cup) lentils, 480 ml (2 cups) stock, 400 g (1 2/3 cups) tomatoes, 1 tsp cumin, 1 tbsp chili powder, and 1/2 tsp smoked paprika. You’ll bring this to a boil, then lower the heat and simmer for 25 minutes, until the lentils are tender and the liquid has thickened. Stir every now and then so the bottom does not catch.

Step 4: Scrape the squash strands loose, leaving them in the shells, and stir them into the lentil mixture. Spoon the filling back into the shells and arrange them on the baking sheet. You can let them cool completely before you wrap and refrigerate for up to four days.

Step 5: Reheat the boats in a 350F (180C) oven for 15 minutes when you want them, or microwave a single boat for 2 minutes. Serve with lime juice squeezed over the top, and you can pack the lime wedges in the container if you are meal prepping.

The one move that matters most with spaghetti squash is the scrape. Use a fork and pull from the ends toward the center, keeping the strands long and separate, and you will get that noodle texture every time. Pick the version that sounds best tonight and get the squash in the oven.