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June 15, 2020

Plant-Based Broccoli Parmesan Spaghetti Squash

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

Plant-Based Broccoli Parmesan Spaghetti Squash

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.

Plant-Based Broccoli Parmesan Spaghetti Squash

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.

Plant-Based Broccoli Parmesan Spaghetti Squash

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.

Plant-Based Broccoli Parmesan Spaghetti Squash

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!

Recipe Prayer

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

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Broccoli Parmesan Spaghetti Squash

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

Author:

Elizabeth

Serves:

2

Prep:

5

min

cook:

40

min

total:

45

min

Ingredients

  • 1 Medium Spaghetti Squash
  • 8 Ounces Sliced Mushrooms
  • 2 Heads Broccoli
  • 1/4 Cup Cashews
  • 1 Teaspoon Nutritional Yeast
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Salt

Instructions

  1. Preheat the oven to 400. Line two baking sheets with aluminum foil.
  2. Slice the top and bottom off of the spaghetti squash, then cut in half lengthwise. Use a spoon to scoop out the seeds. Place face down on one of the baking sheets. Bake for 40 minutes.
  3. Chop the broccoli. Place the broccoli and mushrooms on the other baking sheet. Sprinkle with salt and pepper. Add a tablespoon or two of water, so the veggies don't stick. Bake with the spaghetti squash for 15 minutes.
  4. While the veggies are in the oven, add the cashews, nutritional yeast, garlic powder, and salt to a food processor. Pulse until the cashews are in small pieces, resembling parmesan.
  5. When the spaghetti squash is cooled, use a fork to remove the "spaghetti" pieces from the shell.
  6. Divide the squash into two bowls. Similarly, divide the broccoli and mushrooms. Sprinkle with the vegan parmesan. Enjoy!

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography