Easy Vegan Veggie Alfredo Stuffed Spaghetti Squash! Say hello to our new favorite fall meal that we just can’t get enough of.
Rich, creamy, and healthy, this Easy Vegan Veggie Alfredo Stuffed Spaghetti Squash is a fun way to incorporate veggies in an irresistible way. The best part is that it is super easy to make, no high-speed blender needed for this cashew butter-based sauce. You’ll have the family seated at the table in a flash.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We recently had a reader write to us requesting an alfredo sauce that was rich and creamy, but she did not have a high-speed blender. Cashew butter to the rescue. This alfredo sauce is absolutely delicious. We used it to top oven roasted spaghetti squash.
We all loved it. Dad gave it a perfect 10, which is super duper rare!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is a delicious alfredo sauce made from cashew butter.
- Cashew Butter: This recipe was specifically designed to use cashew butter. It was created for readers who do not have a high-speed blender but wanted to make a cashew “cream” based alfredo sauce.
- Cashew Butter Substitutions: We do not have any substitutions for this recipe as it was designed specifically to use cashew butter.
- Broccoli: Fresh or frozen broccoli can be used in this dish. The key is to steam/cook the broccoli to the desired tenderness before adding to the sauce.
- Veggies: You can substitute the broccoli for your favorite veggies. We just suggest that you do not add more than 2 cups of veggies to the sauce.
- Spaghetti Squash: We used 2 medium spaghetti squash, split in half. Each individual was served ½ of a spaghetti squash. If you use large spaghetti squash, then consider doubling the sauce recipe. Note: Whenever doubling a recipe, do not double the sea salt, go on the lighter side, you can always add more.
- Italian Seasoning: The Italian Seasoning is optional. We added it for a little extra flavor. The sauce is flavorful without it, but it does add great dimension. Feel free to leave it out if you wish or add your own herb spin to this recipe.
- Saltiness: When you initially taste the sauce, it may appear overly salty. That is because the sauce has to coat/cover the spaghetti squash. After mixing in with the spaghetti sauce, it will taste perfectly seasoned; however, feel free to adjust the sea salt. You can always add more to individual servings.
- Vegan Parmesan Cheese (Optional): If you really want to kick this recipe up a notch even further, feel free to add a generous sprinkle of Vegan Parmesan Cheese. We used our Vegan Parmesan Cheese Feel free to use your favorite recipe.
Leftovers and Freezing:
Leftovers will generally keep 4 days in the refrigerator. Store in a covered container.
The alfredo sauce can be frozen.
Pantry Products:
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products:
- Large skillet
- Baking sheet (for the spaghetti squash)
If you try this nourishing and flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintEasy Vegan Veggie Alfredo Stuffed Spaghetti Squash
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes (Sauce) 40-50 Minutes (Squash)
- Total Time: 55 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Diet: Vegan
Description
Rich, creamy, and healthy, this Easy Vegan Veggie Alfredo Stuffed Spaghetti Squash is a fun way to incorporate veggies in an irresistible way.
Ingredients
Base Ingredients:
- 2 Tablespoons [raw] cashew butter *
- 2 cups unsweetened plain plant milk
- ¼ cup nutritional yeast
- 1 teaspoon distilled white vinegar
Spice/Herb Ingredients:
- ½ teaspoon dried Italian Seasoning (+/-) *
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ to 1 teaspoon sea salt (+/-) *
- 1/8 teaspoon black pepper (+/-)
Slurry Ingredients:
- 1 teaspoon cornstarch (or arrowroot powder)
- 2 teaspoons water
Other Ingredients
- 2 spaghetti squash *
- 1 ½ cups frozen small broccoli florets (steamed) *
Optional Toppings:
- Vegan Parmesan Cheese
- Chopped fresh parsley
Instructions
- Bake the spaghetti squash per our How to Bake a Spaghetti Squash recipe, set aside.
- Steam the small broccoli florets until they reach the desired tenderness, set aside.
- In a large skillet, add all the Base Ingredients and the Spice/Herb Ingredients, heat over medium heat for several minutes, whisking constantly to incorporate and dissolve the cashew butter into the sauce.
- Make the slurry by placing the cornstarch (or arrowroot powder) into a small bowl, add the water, whisk well to combine, and dissolve the cornstarch, set aside.
- Bring the skillet mixture to a boil, then immediately lower to medium heat, stir in the cornstarch slurry, stirring constantly to thicken the sauce. Stir for several minutes.
- Add the steamed small broccoli florets, gently stir, allow to simmer for several minutes. Serve over baked spaghetti squash.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4
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Cashew butter is so expensive, but I have raw cashews. I blended the cashews with the milk and other ingredients. Worked great!
Hi there Kris,
YAYYY!! We are so happy that you were able to come up with an alternative for the cashew butter. Thank you so much.
-Ameera and Robin
Howany cashews did you add to replace cashew butter? Thanks for letting us know you tried it and that it worked for you.
How much cashews did you use?
I made this tonight. It was delicious! Yes, it was difficult to cut the squash. I googled it and saw that if I poked it with a knife and microwaved fir 5 minutes and let it cool slightly, it was easier. I also misjudged the size of tge squash because I didn’t have enough filling. Will definitely make again and double the filling! Thank you!!
Hi there Deborah,
YAYYY!!! We are thrilled that you gave this recipe a try and enjoyed it. Thank you so much for the awesome review.
-Ameera and Robin
This is one of my new favorite meals by the duo known as Monkey and Me!
I was expecting good, just based on the ingredients, but what I got was fabulous! It has such a richness to it! I had to make my own cashew butter , other than that, followed the recipe to the letter. This will definitely be used over regular pasta too, on those days when I feel like I can afford the indulgence lol. Thanks ladies, this really hit the spot!
Hi there Marlene,
WOOO HOOO!!! We are thrilled that you gave this recipe a try and enjoyed it. Thank you so much for taking time to leave us a great review.
-Ameera and Robin
Good stuff! Finally got around to making this and so glad I did!
Hi there Sandra,
YAYYYY!!! We are thrilled that you gave this recipe a try and enjoyed it. Thank you so much for taking time to leave us a great review.
-Ameera and Robin
This was delicious! I didn’t have cashew butter, but did have cashews. I googled for the conversion, and ended up using about 1/4 cup or 38 grams of cashews, and blended in my nutribullet with some of the milk. I would double the sauce next time – there were only 3 of us, and I got the smallest squashes I could find (just over 2 lbs each), and we all felt like there wasn’t enough sauce for the 3 halves of squash we ate. But everyone really liked it. Thank you for a great recipe!
Hi there Michelle,
YAYYY!!! We are thrilled that you enjoyed this recipe. Thank you so much for taking time to leave us a review.
-Ameera and Robin
I made this and it was very good! I made my own cashew butter in my Ninja smoothie blender with about a cup of raw cashews and 4 Tablespoons of water. It worked! I added an additional tsp of vinegar to the sauce. The sauce thickened as it cooled. Thank you for the recipe!
Hi there Elaine,
We are very happy that you enjoyed this recipe. Yes, cashew sauces thicken up as it cools. 🙂 Thank you for taking time to leave us a review. <3
-Ameera and Robin
Made this recipe twice now and got to say that it is addictive. The flavour is wonderful and satisfied my meat loving husband perfectly. It will certainly become one of our favourites. Thanks for sharing this..
Hi there Jackie,
YAYYYY!!! We are thrilled that you enjoyed this recipe. Thank you so much for the great review.
-Ameera and Robin
I liked this a lot more than I thought I would. I am not the biggest fan of spaghetti squash but I gave this a try. The sauce is amazing and I loved it on the squash. The only change was I used more broccoli. You could use any vegetables you want and it would be great. My husband loved it too. Both of us were scraping the bottom of the squash to get every last bit. I give it 10/10.
Hi there Janine,
WOOO HOOO!!! We are so happy that you enjoyed this recipe. Thank you so much for the great review.
-Ameera and Robin
Made this tonight with a squash given to me by a friend. I have tried spaghetti squash before and not been very impressed, but I used your directions for baking it and it was pretty good even without the sauce. The sauce took it over the top! However, like others, think there needs to be more sauce. We used the whole recipe for just one half of one squash. It was a little over kill, but half the recipe was not enough. However it was QUITE yummy!
Hi there Teri,
WOOT!!! We are thrilled that you gave this recipe a try and enjoyed it. It is one of our favorites. Thank you for taking time to leave a great review.
-Ameera and Robin