No egg, no problem! You’ll have no idea this carbonara sauce isn’t the real thing! What’s more, is my tofu bacon along with seasoned shiitake mushrooms send this dish over the top!

I would definitely name this Vegan Spaghetti Squash Carbonara one of my top five, possibly even top three dishes. I may be forgetting a couple of recipes, but off the top of my head, I can think of my Soyrizo Enchiladas with Cashew Cream and my Mushroom Stroganoff Lasagna — those along with this Spaghetti Squash Carbonara are in a whole other category from everything else. There’s so much flavor in these dishes, flavors which not only makes them stand out but makes them POP!

Why spaghetti squash? Most people I know who are ex-vegans or vegetarians complain that when they weren’t eating any meat, they ended up rather than eating more vegetables, just eating a bunch of pasta. What happens when we replace almost an entire food group with pasta? We gain unwanted weight, which discourages people from staying on path, and causing them to fall off the wagon, going back to eating unhealthy, animal proteins.

It’s a little easier for me not to do this because before I went vegan, I was on a low-carb diet and already not eating any breads, pastas, etc. After going vegan for a while I chose to allow back in some of the healthier starches that my body needed, but I remain cautious of what I’m eating and try not to go overboard. As a rule, I typically don’t eat wheat pasta, maybe once or twice a year when I’m out at my favorite Italian restaurant for a special occasion. Since Michael is gluten-intolerant, it makes it quite easy to stick to this rule. Of course, this is extreme and not necessarily needed, but it’s something I choose to do. It’s easier for me to not go overboard with something if I simply take it off my list of options completely.

That being said, when I make a dish that would typically use spaghetti, I’ll either pick spaghetti squash, or lower carb, gluten-free pasta which has a higher amount of protein and fiber. I thought this carbonara went perfectly with the spaghetti squash! However, if you prefer, I’m certain it would taste delicious on regular spaghetti pasta as well, of course only if gluten isn’t an issue for you. I made my son his on farfalle last time, and he loved it!

The first thing you’ll need to do to make this dish is to remember to soak your cashews. I usually try to put mine in water the night before, but so long as you have a high-speed blender, a minimum of four hours will work. The other thing that needs to be done ahead of time is marinating the tofu. Two hours to marinate is enough, but you can do it overnight. The longer the tofu sits, the more flavor it will absorb.

I know two-thirds a block of tofu is a little bit odd of an amount, but my first time making this that ended up being what I had on hand. I’d made my Mushroom Stroganoff Lasagna a couple of days prior, and the ricotta for that takes one-third of a block. Luckily, this ended up making the perfect amount of tofu bacon for the carbonara. If needed, you can always freeze what you don’t use, and whip up some ricotta at a later date.

You must first press the tofu before it’s even marinated (I always press the entire block, so the rest is ready to use when needed). If tofu is something you eat on a regular basis, I suggest you purchase an EZ Tofu Press, it makes this task super simple. In fact, I own two, so I can do two blocks at a time. If you don’t have a tofu press, don’t fret, it’s completely doable to simply press your tofu by laying it between two towels and topping it with a cookie sheet or cutting board, weighed down with something heavy, like canned goods.

After the tofu is pressed, it needs to be thinly sliced. The marinade ingredients then need to be whisked together, the tofu sits in the marinade, and then the tofu needs to be cut up more into small pieces. To cook the tofu, you will fry it in a little oil in a large skillet, and it can then be set aside until needed.

Before frying the tofu, you will want to start your spaghetti squash. If you’ve never cooked spaghetti squash before, it’s really easy. Slice it in half horizontally, scoop out the seeds, rub it with oil, and let it cook, cut-side-down, on a foil-lined baking sheet at 425 degrees Fahrenheit for about 25 to 55 minutes. The time needed will depend on how large your squash is. For two servings, you will need either one large spaghetti squash or two very small ones. About four pounds total. When using the smaller squashes, they will cook for a lot less time. The spaghetti squash is done when you can press the outside, and it will feel slightly soft under your finger. When the spaghetti squash is done, simply set it aside until you’re ready for it.

The next step is to make the delicious sauce. For this, place the sauce ingredients in your high-speed blender and blend on high until everything is completely smooth. If you do not have a high-speed blender, it should be fine so long as you soaked your cashews long enough, and you have patience!

We’re almost there! The mushrooms need to get tossed in some seasoning and then they sauteéd in a large skillet with some sliced onion. Once the onions and mushrooms are soft, add your sauce, turn down the heat slightly, and next mix in two-thirds of the tofu bacon as well as the spaghetti squash which you will need to scrape out of the rind using a fork.

Sauté and toss until all the “pasta” is heated thouroughly. Serve into two large serving dishes of choice. I used large, deep plates. Top with vegan parmesan, the remaining tofu bacon, and chopped parsley!

I really hope you make this and enjoy it as much as me (and the hubs, one of his favorites as well!). If so, let me know by leaving a comment below, and please snap a pic and tag me on Instagram, @veggiesattifanis.

Print Vegan Spaghetti Squash Carbonara A vegan version of an Italian classic, used with spaghetti squash making it grain-free as well. Servings 2 large servings Author Tiffani Wells Ingredients For the tofu bacon... 2/3 block tofu drained and pressed

4 Tbsp gluten-free tamari or soy sauce

3 Tbsp 100% pure maple syrup

2 Tbsp liquid smoke For the sauce... 1/2 cup raw cashews soaked 4 hours - overnight (if using a regular blender make sure they soak overnight)

1/3 cup unflavored/unsweetened cashew milk or unflavored/unsweetened non-dairy milk of choice

1/3 cup vegan parmesan the shredded kind, if you can find it

1/4 cup olive oil

1 1/2 Tbsp nutritional yeast

1 1/2 tsp garlic, minced

1 tsp fresh lemon juice

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp paprika Everything else... 4 lb spaghetti squash either 1 large or 2 small

2 Tbsp olive oil plus more for cooking

1/4 large yellow onion, sliced

3 oz shiitake mushrooms thinly sliced

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1/8 -1/4 cup vegan parmasan (optional) for serving

fresh prasley, chopped (optional) for serving Instructions Thinly slice the pressed tofu into about 12 or 13 slices. Whisk together the remaining tofu ingredients, and then let the tofu lay in the marinade for a minimum of two hours, or up to overnight. Flip the tofu slices half way through marinating, making sure both sides are fully saturated. (I usually use a smaller sized baking dish for marinating.)



Preheat oven to 425°F.

Carefully slice the spaghetti squash(es) lengthwise, down the middle. Using a metal spoon, scoop out the squash's seeds. Rub both halves with about 1 tablespoon olive oil. Lay spaghetti squash halves cut-side-down on a foil-lined baking sheet and place in the center rack of the oven. Let cook for 25 - 55 minutes, depending on how large your squash(es) are. The squash is done when you can press down on the outside and it will be slightly soft to touch. Set spaghetti squash aside until later use.



Add all sauce ingredients to a high-speed blender and mix on high until completely smooth.



In a small mixing bowl, toss the mushrooms with the sea salt, black pepper, and smoked paprika. Set aside.



When the tofu is done marinating, cut each slice into smaller pieces (as you see the "bacon" in the pictures). Heat a large skillet to medium heat with 1 tablespoon olive oil. Once the oil is hot, add the tofu pieces and fry, stirring as needed to prevent burning, until brown and to your desired crispiness.



Heat a large skillet to medium heat. Coat with oil and add onions and mushrooms once oil is hot. Sauté, stirring occasionally.



Once onions are translucent, add the sauce, 2/3's of the tofu bacon, and all of the spaghetti squash to the skillet (remove spaghetti squash from its peel using a fork). Turn down heat and stir well. Once heated through your carbonara is ready for serving.



To serve, transfer "pasta" to two deep plates (or serving dishes of choice). Sprinkle with vegan parmesan, remaining tofu bacon, and a little parsley. Enjoy!



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