Creamy Sage Oven-Baked Spaghetti Squash
This creamy sage spaghetti squash is cozy, savory, and so easy to make. Just bake, fluff with a fork, and mix in buttery, herby fall flavors for the perfect dinner or side dish.
Servings: 4 people
Calories: 164kcal
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
Calories: 164kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 670mg | Potassium: 352mg | Fiber: 4g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg