This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!
Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
Stuffed Spaghetti Boats
Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
Serve immediately while hot with toasted pine nuts and fresh thyme on top!
Cheese: You can either use store-bought dairy-free cream cheese/ricotta/crème fraîche or make your own cashew ricotta. For a "saucier" result, I suggest making this cashew sauce, or this easy vegan cheese sauce or this vegan pumpkin cheese sauce. For more recipes make sure to read my blogpost (I’ve linked my favorite vegan cheesy recipes which go well with stuffed squash).
Meal Prep Tip: You can bake the squash ahead of time. Once baked, scrape the flesh out of its skin and keep refrigerated in a covered container. Reserve squash shells to use as serving bowls as desired and store separately. When ready to serve, make the spinach cream and bake until hot as instructed or just reheat in the microwave!
Nutrition facts: These should be for 1 Serving (1 Stuffed Squash Boat).