Vegan Spaghetti Squash with Garlic
Spaghetti squash is one of those vegetables that genuinely earns its pasta nickname — roasted until tender and scraped into long, silky strands, it delivers a satisfying twirl-on-your-fork experience without a single noodle in sight. The real magic here is the garlic oil base: thinly sliced cloves cooked low and slow in olive oil until golden and fragrant, then tossed with those squash strands until everything is lightly glossy and deeply savory. A hit of red pepper flakes keeps things lively, while a squeeze of fresh lemon juice at the end brightens the whole dish beautifully. Nutritional yeast brings a subtle, cheesy depth that makes this feel indulgent without relying on any dairy — it's one of those ingredients that quietly does a lot of heavy lifting. Fresh parsley adds color and a clean herbal note that ties everything together. This recipe serves four and comes together with straightforward pantry staples, making it an easy weeknight win that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 tbsp nutritional yeast
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of the olive oil and season with the salt and black pepper.
- 2
Place the squash halves cut-side down on a baking sheet. Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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