Spaghetti squash is an oval shaped yellow or striped member of the pumpkin and squash family. The flesh has a lightly sweet nutty flavor and falls apart into noodle-like strands when cooked. This makes it a great lower carb alternative for noodles in various recipes. My favorite way to eat it is with a creamy sauce and some crispy tempeh bacon or smoked tofu.

The vegan cheese sauce in this recipe uses a tiny bit of flour to help it bind. This adds about 3 grams of carbs to the total of about 25 grams of net carbs per serving, making this more of a medium carb recipe. If you want, you can leave the flour out or substitute with a lower carb alternative. The texture will turn out a little different, but it will still be good.

It takes a little time to roast the squash, but otherwise, this is quite a quick and easy recipe. If you like doing meal prep, you can prepare the squash and sauce in advance. They will keep for about four days in the fridge. One squash usually makes about four servings.

Ingredients