4 from 1 vote
Vegan Creamy Pesto Spaghetti Squash Bake
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Silky cashew cream and basil pesto go into this crispy panko topped, totally vegan, and 100% delicious spaghetti squash bake!
Course: Entree
Servings: 4
Author: Alissa
  • 1 medium spaghetti squash
  • 1/2 cup raw cashews soaked in water 4-8 hours and drained
  • 1/4 cupĀ  + 2 tbsp. pesto
  • 1 cup milk of choice use something unflavored and unsweetened
  • 2 tbsp. flour
  • 2 tbsp. nutritional yeast
  • 1/4 tsp. salt
  • 1/4 cup panko
  1. Preheat oven to 375. Poke a few holes in squash with a knife and bake for 1 hour, or until easily penetrated with a knife. Remove and allow to sit until cool enough to handle.
  2. While your squash is cooling, prepare sauce by placing cashews, pesto, milk, flour, nutritional yeast and salt into blender or food processor bowl. Process until well blended.
  3. Spray medium cast iron skillet or baking pan with cooking spray.
  4. Cut squash in half. Remove seeds. Now for the fun part: take fork and scrape out the insides.
  5. You should get a bunch of nice spaghetti like strands. Place these strands in your skillet (or baking pan, but I'm partial to the skillet), then add sauce. Mix everything together, right in the skillet. So easy.
  6. Top with panko and bake for about 35 minutes, or until nicely brown. Allow to sit for a few minutes before digging in.