Vegan Spaghetti Squash Casserole


I adapted this recipe from Peas and Thank You’s spaghetti squash recipe. I love this casserole. It will make you want seconds or even thirds.


1 large spaghetti squash (approximately 7-8 c. of squash strands)
2 c. marinara sauce
2 t. dried oregano
2 t. dried basil
1 tub of tofutti cream cheese
1/4 c. nutritional yeast
salt and pepper to taste
2 c. Fresh or frozen corn
1/2 c. Daiya cheese


Roast the spaghetti squash. My favorite method is to cut the squash in quarters, scoop out the seeds, place on a baking sheet and cook at 350 for 1 hour.

Once the squash is finished roasting, set aside to let cool for a few minutes.

In a large pot add in the marinara, tofutti cream cheese, spices, nutritional yeast and salt and pepper. Simmer together until cream cheese starts to melt.

While the sause is cooking, use a fork to rake out spaghetti squash into a large bowl and then transfer to the pot of sause. Also add in your corn.

Continue to cook just until warm. Then transfer to a baking dish, top with daiya cheese and about one more teaspoon of dried basil.

Cook on 350 for 25 minutes. Serve warm.


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