Vegan Cheezy Spaghetti Squash

Even if you eat dairy, you will love this recipe. Its a perfect example of how health food can be comfort food. There is no dairy, eggs, nuts or gluten so its allergy-friendly, but it is hearty, and delicious. I added spinach and sundried tomatoes to it, but you can modify add-ins to suit your taste. Other possibilities are green peas, mushrooms, broccoli, and/or bell peppers. Tossing in a few teaspoons of Konjac for Life konjac powder at the end keeps the sauce thick and creamy, makes it more satifying, and adds both fibre and prebiotics. For such a comforting dish, it is extremely low in calories, so go ahead and indulge!


For:  2 Servings
  • 1 Large Spaghetti squash Baked, seeds removed, and scraped out of skin with a fork
  • 1 Can White beans, drained and rinsed
  • 2 Cups Unsweetened non-dairy milk
  • 2 tbsp Light miso paste
  • 2 tbsp Dijon mustard
  • 2 tbsp Lemon juice
  • 1/2 Cup Nutritional yeast
  • 1 tsp Salt (or to taste)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Turmeric
  • 1/2 tsp Sweet paprika
  • 2 tsp Konjac powder (or add more or less to adjust consistency)


  1. Puree beans in blender. Add all remaining sauce ingredients and puree until smooth. Place half of sauce and prepared spaghetti squash in pan and heat through. Add additional ingredients (sauteed spinach, peas, etc.), if desired. Remove from heat and stir in konjac powder. Serve! Refrigerate for up to 3 days. Extra sauce can be used for another purpose...I usually prepare 2 spaghetti squashes and use it all!