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Spaghetti Squash Mac and Cheese

  • Author: Meghan Telpner
  • Total Time: 1 hour 10 mins
  • Yield: 4 servings 1x


A delicious and comforting spaghetti squash mac and cheese that’s gluten-free, dairy-free and vegan.



For the pasta:

  • 1 spaghetti squash
  • 1 Tbsp olive oil

For the cheese sauce:

  • 1 1/2 cups water
  • 1/2 cup cashews
  • 1/3 cup nutritional yeast
  • 12 Tbsp miso paste
  • 1 Tbsp sesame seeds or tahini
  • 1/2 lemon, juiced
  • 1 1/2 Tbsp arrowroot starch
  • 1 large or 23 small cloves of garlic
  • 1/4 tsp paprika
  • Pinch of dry mustard
  • Pinch of turmeric
  • Sea salt to taste


  1. Preheat your oven to 400 degrees.
  2. Slice squash in half lengthwise and de-seed.
  3. Generously rub open side of squash with olive oil and place open side down on parchment lined cookie sheet.
  4. Place in the oven to bake for 45 minutes.
  5. While squash is baking, make your cashew milk by blending the water and cashews together.
  6. Strain out the pulp using a nut milk bag or strainer (if you have a high powered blender skip this step).
  7. Put nut milk and remaining ingredients into the blender and blend on high until mixed (if you have a weaker blender, or are using a food processor, you may want to mince your garlic first).
  8. Place the sauce in a pot and heat on low just until sauce is warm.
  9. When squash is ready, using a fork, scrape out the insides into your bowl. Top with sauce and sprinkle with paprika or cayenne.
  • Prep Time: 20 mins
  • Cook Time: 50 mins

Keywords: spaghetti squash, squash, dairy-free, vegan, gluten-free mac and cheese, spaghetti squash mac and cheese, spaghetti squash pasta, vegan mac and cheese