Vegan Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce (Gluten-free)

This has nothing to do with this recipe, but can we just talk about The Bible miniseries on the History Channel for a second? Have you seen it? I had been hearing a lot about it.

Last night, after getting home from a trunk show, I decided to go straight to bed because I was out of gas. Then I remembered this series and found it on On Demand. Hubs and I started watching it and couldn’t turn it off! We got about an hour into Episode 1 before we finally decided to call it a night.

This five-part miniseries (10 hours total) debuted on March 3, so two of the episodes have already aired, with the third airing this Sunday at 8/7C. Also, the entire series DVD is already available for purchase here.

There have been several productions about the bible, but this one mostly piqued my interest because of the producers – Mark Burnett (Survivor, The Apprentice, Shark TankThe Voice) and his wife Roma Downey (Touched by an Angel). Burnett is known for great television, so I kind of assumed this series would be quite good.

And from what I’ve seen so far, it doesn’t disappoint. It certainly managed to hold our attention and I can’t wait to pick up where we left off. Even if you don’t believe in God or the bible, I think you would still find the series to be entertaining. I’m just sayin… it’s worth a gander.

Okay, so about that Baked Spaghetti Squash…

Vegan Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce Gluten-free

Looks like angel hair pasta doesn’t it?! It’s always crazy to me how much spaghetti squash looks like real pasta. And it’s SO EASY to make. Not to mention it’s delicious AND good for you, too! Last week, I bought one without having a specific recipe in mind.

Later, I found this gluten-free, non-vegan recipe on Two Peas & Their Pod and decided it would be easy to vegan-ize it. Instead of Greek yogurt, I used soaked cashews and the juice of one lemon. I made a couple other small modifications and I’ve gotta tell ya… this dish was the bomb.

Really fresh and flavorful. The rich, creamy sauce makes it taste sinful, but it isn’t. Gotta luv that. If you’re not a squash fan, don’t skip this recipe altogether – this sauce is great over pasta as well.

Vegan Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce Gluten-free

If you’ve never prepared spaghetti squash before, don’t sweat it – it’s so simple. It’s all in the recipe link below, but here’s the gist… cut it in half, scoop out the seeds, brush with olive oil, season with salt/pepper, place cut side down on a baking sheet and bake for 45 minutes at 400ºF.

When it’s cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands. It takes very little effort and is fun to do.

Vegan Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce Gluten-free

Once again, I used my trusty Vitamix to make the sauce and it worked like a charm – never fails.

Vegan Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce Gluten-free

For those of you who are into food photo props, this one’s too good not to share. See the background texture in the photo above? We have a friend who is a mason. He was laying the block for our greenhouse foundation when I spotted these perfectly grungy boards leaning against the garage.

I think he thought I was nuts when I asked him if I could have them. Turns out, these “mortar boards” serve as somewhat of a mason’s palette, holding the mortar while he works. They must be a dime a dozen where he works because he let me have three of them without hesitation.

They are covered in dried mortar, which mostly scrapes off with a shovel or chisel and some elbow grease. As you can see, I didn’t get it quite all off, but I kind of like the extra texture. You just never know where you might find your next background ;)

FYI – orange or yellow bell peppers would work in this recipe, too. I used one red, one orange. Bon appetit!


Print Friendly, PDF & Email

12 thoughts on “Vegan Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce (Gluten-free)”

  1. I am dying to see the bible series however I do not have cable so I will be buying the dvds when they are out in April! I love how you are writing about my two fav subjects lately, food and God!!!

  2. We love the Bible Series, even our kids are fully engaged! Makes for some wonderful conversation around our house! Glad to hear you’re enjoying it too! Love your posts… and can’t wait to try this recipe! Sounds delicious and warm :-)

  3. Awesome – thanks for posting! This will be great to share with my non-vegan family. I wanted to let you know that the link in the PDF version of the recipe to Two Peas is incorrect. The one in the post works. Thanks again!

  4. Holy cow this is so creamy and delicious! You don’t even miss the cream. I dabble in veganism and when I train for triathlons I go veg. Today was Day 1 of training season–pairing this delicious meal along with a massage kale and avocado salad was perfect! Thanks for sharing and the vegan make-over!

  5. I made this for dinner tonight and it was awesome! So creamy and rich with flavor. This will be a regular for me and the hubs! I just started following your blog and am looking forward to seeing what else you cook! Thanks for posting!

  6. I made this tonight and just had to post. This sauce is incredible, seriously so yummy!! Probably one of the best sauces I have ever made. I am wondering what else you might use the sauce on? Any thoughts?

    Thank you for all your hard work in posting and testing all the recipes on your site. I for one have definitely benefited!

  7. This sauce is amazing!! Thank you for sharing!! What are the nutrients for this recipe (calories, fat, protein, etc)?

    God bless! :)

  8. I am missing something? I keep pulling this up because it looks so good. But where are the ingredients and directions for the red pepper sauce?
    I took the link to the two peas and a pod. That sauce does not look the same at all.
    Can you please add the recipe to the sauce?


Leave a Comment