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Vegan Italian Spaghetti Squash Bake

Updated: Jul 19, 2021


  • 1 large spaghetti squash

  • 1 teaspoon organic extra virgin olive oil or 100% pure avocado oil (to bake the squash)

  • 1 cup organic pasta sauce

  • 3 cups organic baby spinach (diced in strips)

  • 1 flax egg (1 tbs ground flax seed + 3 tbs water)

  • 3 cloves organic garlic (freshly crushed)

  • 1/2 cup nutritional yeast

  • 1/2 teaspoon organic cayenne pepper

  • 1/4 to 1/2 teaspoon pink himalayan salt

FOR GARNISH (Optional):

  • Organic basil leaves (fresh, diced in strips)


  1. Preheat the cover to 350 degrees Fahrenheit. Prepare a cookie sheet lined with parchment paper and set aside.

  2. Cut the spaghetti squash in half, then scrape out all the seeds from the inside.

  3. Rub olive oil or 100% pure avocado oil on the inside of the spaghetti squash.

  4. Bake face down on the prepared cookie sheet at 350 degrees for approximately 45 - 50 minutes.

  5. Use a fork to scrape the inside of the squash out to use as "pasta".

  6. Prepare the flax egg (1 tablespoon of ground flax seeds + 3 tablespoons of water).

  7. Combine cooked spaghetti squash and all other ingredients (including the flax egg) into a medium sized bowl and stir well.

  8. Put the mixture in an 8 x 8 glass or ceramic dish and bake at 375 for about 10 -15 minutes.

  9. Change oven settings to broil and bake for another 5 minutes or until the top becomes crispy.

  10. Garnish with fresh basil and serve hot from the oven.

  11. Enjoy!

This is an excellent gluten-free substitute for traditional pasta.

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