Creamy Sage Spaghetti Squash
This creamy oven-baked spaghetti squash is tossed with vegan butter, plant-based cream, parmesan, sage, and rosemary, then finished with a drizzle of balsamic glaze.
It’s cozy, savory, and incredibly simple — the kind of fall recipe that feels special without requiring much work. Baking the spaghetti squash until tender gives you perfectly stringy strands, while the creamy garlic-butter-style sauce and fresh herbs turn it into an easy dinner or side dish.
Why You’ll Love This Recipe
- Easy oven method: The squash bakes until tender, then gets scraped into spaghetti-like strands.
- Cozy fall flavor: Sage, rosemary, creamy sauce, and balsamic are such a good combination.
- Simple ingredients: You only need a handful of basics.
- Naturally gluten-free: A great alternative when you want something lighter than pasta.
- Works as a main or side: Serve it for dinner or alongside a larger fall or holiday meal.
Ingredients You’ll Need
- Spaghetti squash – The star of the recipe. Once baked, the flesh naturally separates into tender spaghetti-like strands.
- Plant-based butter – Adds richness and helps coat the squash. You can even make your own vegan butter!
- Coconut milk or plant-based heavy cream – Makes the squash silky and creamy.
- Plant-based parmesan or nutritional yeast – Adds savory, cheesy flavor.
- Sage and rosemary – These herbs give the dish its cozy fall flavor.
- Balsamic glaze – Adds a sweet, tangy finish that balances the creamy squash.
How to Make Oven-Baked Spaghetti Squash
1. Bake the spaghetti squash
Preheat the oven to 400°F. Wrap the whole spaghetti squash in foil and place it on a parchment-lined baking sheet.
Bake for 35 to 45 minutes, or until the squash is tender and easily pierced with a fork.
2. Scoop out the seeds
Allow the squash to cool slightly, then carefully cut it in half lengthwise. The inside will be soft and steamy, with the seeds and fibrous center still intact.
Use a spoon to remove the seeds and stringy center. Try not to scrape too deeply — you want to keep as much of the tender squash flesh as possible.
4. Scrape into spaghetti-like strands
Use a fork to gently scrape the inside of the squash. The flesh will naturally separate into long spaghetti-like strands.
5. Make it creamy
While the squash is still warm, add the plant-based butter, cream, vegan parmesan, sage, rosemary, salt, and black pepper.
Use a fork to gently toss everything together until the butter melts and the creamy mixture coats the squash strands.
6. Finish and serve
Top with additional parmesan, fresh sage, cracked black pepper, and a drizzle of balsamic glaze.
Serve warm right in the squash shell for an easy, cozy presentation.
Tips for the Best Baked Spaghetti Squash
Don’t overbake it.
You want the strands tender, but not mushy.
Mix everything in while the squash is hot.
The residual heat helps melt the butter and parmesan and creates the creamy texture.
Add the balsamic glaze last.
Drizzle it on just before serving so it stays thick and glossy.
Taste before serving.
Spaghetti squash is mild, so an extra pinch of salt can make a big difference.
FAQ
Yes. Baking spaghetti squash whole is an easy method because you don’t have to cut through the hard raw squash first. Once it’s tender, it’s much easier to slice open and remove the seeds.
A medium spaghetti squash usually takes about 35 to 45 minutes, depending on its size.
Yes. Nutritional yeast works well and adds a savory, cheesy flavor.
Yes. You can bake and shred the spaghetti squash ahead of time, then reheat it and mix in the creamy ingredients just before serving.
Creamy Sage Oven-Baked Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons plant-based butter
- ¼ cup coconut milk, or plant-based heavy whipping cream
- ¼ cup grated plant-based parmesan, or nutritional yeast
- 1 teaspoon ground sage
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the whole spaghetti squash on the baking sheet and cover with tin foil. Roast for 35–45 minutes, or until tender and easily pierced with a fork.
- Allow to cool and then cut in half length-wise and scoop out the seeds with a spoon.
- Let cool slightly, then use a fork to scrape the squash into spaghetti-like strands.
- While still warm, add the plant-based butter, cream (coconut milk or vegan heavy whipping cream), vegan parmesan, sage, rosemary, salt, and black pepper.
- Toss until the butter and parmesan have melted and the squash is creamy. Add more salt to taste.
- Finish with more grated parmesan, fresh sage, black pepper, and a generous drizzle of balsamic glaze.
Notes
- Add the balsamic glaze right before serving so it stays thick and glossy.
- Mix ingredients in while the squash is still hot so they melt and coat the strands of squash.
Nutrition
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