Plant-Based Broccoli Parmesan Spaghetti Squash combines spaghetti squash with roasted broccoli and mushrooms. Topped with a salty, cheesy vegan parmesan!

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Normally I start my posts with a little anecdote about the food. Or a story about how the recipe came together. Sometimes I rant about something or talk about how to eat healthier.

NOT TODAY.

Today we're diving straight into this dish because I am dying to tell you about this vegan parmesan.

Guys, this parmesan is legit! It is cheesy and salty and slightly crunchy, but not too much because it's supposed to be like cheese.

I seriously want to sprinkle this stuff on everything I eat from now on. It has all the flavor and texture you could want.

I may or may be eating this by the spoonful. It's THAT good.

And it's so incredible because it's completely plant-based. It's actually good for you.

It's simple to make too. Just throw the ingredients in the food processor and pulse for a few minutes until everything is broken up and incorporated. Then sprinkle it on EVERYTHING.

But I'm getting ahead of myself. I am in love with this parm, but I don't want it to completely overshadow the dish I'm serving it on. Because the spaghetti squash deserves some attention too.

As per usual, this recipe is nothing complicated. There's actually only a few ingredients: spaghetti squash, broccoli, mushrooms, and vegan parmesan.

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How to make Plant-Based Broccoli Parmesan Spaghetti Squash

Start by cutting the ends off of your spaghetti squash. Then cut it in half lengthwise. Scoop out the seeds and lay it face down on a baking sheet lined with aluminum foil. Bake at 400 for 40 minutes.

If you want more detailed instructions, check out my post on how to cook spaghetti squash.

After you get the spaghetti squash in the oven, prep the broccoli and mushrooms. Chop up a head of broccoli and slice your mushrooms (if you don't buy them pre-sliced). Place them on another foil-lined baking sheet.

Sprinkle some water or veggie broth over the veggies so they don't stick. Then bake them with the spaghetti squash for 15 minutes.

While all the vegetables are in the oven, make the vegan parmesan.

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Vegan Parmesan Ingredients

This vegan parm is SO simple and SO delicious. All you need is a few ingredients and a food processor. In 5 minutes you'll have a jar full of deliciousness!

• Cashews: Cashews are the base of the parm. They provide a nuttiness and slight sweetness. But mostly, they provide texture! When you grind them up just enough, they take on a similar texture to parmesan.
• Nutritional Yeast: Known for its cheesy flavor, nutritional yeast is the star of the show in this parm. As the name suggests, nutritional yeast has tons of vitamins and minerals. But honestly, it's really about the cheese flavor!
• Garlic Powder: Garlic adds just a hint of spice, without actually adding any spice.
• Salt: I know many people are watching their salt intake, but this recipe needs to be one of the exceptions. Salt does an amazing job of bringing out the flavors of all the other ingredients, especially the nutritional yeast.

To make the parm, add all the ingredients to a food processor and pulse until the cashews are broken up into tiny chunks. It will resemble actual parmesan.

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Assembling Plant-Based Broccoli Parmesan Spaghetti Squash

When the spaghetti squash, broccoli, and mushrooms are cooked, you're ready to assemble the dish.

Use a fork to scrape the spaghetti squash out of the shell. Then mix the broccoli and mushrooms in with the squash.

Sprinkle with ALL the vegan parmesan that you heart desires (hopefully a lot!). And enjoy!

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Recipe Prayer

Thank you God for delicious flavors and healthy meals. Amen.

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Tried this recipe?

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