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Plant-Based Broccoli Parmesan Spaghetti Squash

Broccoli Parmesan Spaghetti Squash combines spaghetti squash with roasted broccoli and mushrooms, topped with a salty, cheesy vegan parmesan! This dish is just six ingredients and takes about 10 minutes of prep.

Author:

Elizabeth | At Elizabeth's Table

Serves:

4

Prep:

5

minutes

Cook:

40

minutes

TOtal:

45

minutes

Ingredients

  • 1 Medium Spaghetti Squash
  • 16 Ounces Cremini or White Button Mushrooms, sliced
  • 2 Heads Broccoli, cut into florets
  • Kosher Salt
  • Black Pepper
  • 1/3 Batch Vegan Parmesan

Vegan Parmesan (1/3 Batch)

  • 1/4 Cup Cashews
  • 1 Teaspoon Nutritional Yeast
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Salt

Instructions

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. Slice the top and bottom off of the spaghetti squash, then cut in half lengthwise. Use a spoon to scoop out the seeds.
  3. Place the squash halves face down on one of the baking sheets. Place in the oven and bake for 40 minutes.
  4. Meanwhile, slice the broccoli and mushrooms. Place on the other baking sheet. Season generously with salt and pepper. Place in the oven with the spaghetti squash and bake 15 minutes.
  5. While the veggies are in the oven, make the vegan parmesan.
  6. When the spaghetti squash is cooled, use a fork to remove the spaghetti pieces from the shell.
  7. Toss the squash with the broccoli and mushrooms.
  8. Serve sprinkled with the vegan parmesan. Enjoy!