Spaghetti squash noodles are my favorite low-carb noodle and a good source of fiber, vitamin C, manganese, and vitamin B6. It's an easy noodle base to use in a quick stir fry, bake, or bowl.
My Spaghetti Pizza Pie is dairy free, and this recipe can be made dairy free as well. I often use spaghetti squash noodles to build a quick bowl of "spaghetti" with marinara sauce, Parmesan, and cashew cream cheese. With this recipe, I take the bowl of spaghetti to the next level by adding a few more ingredients and baking it.
If you don't do dairy or Parmesan cheese, you can make it dairy free by replacing the Parmesan with another egg in the pie mixture and omit the Parmesan on the top, or you can brush the top with cashew cream, either below or on top of the marinara sauce. Of course, then it's no longer a Parmesan bake, but it's dairy free. I also offer substitutes for cashew cream. See the recipe notes for more tips.
Spaghetti Squash Parmesan
Ingredients
- 4 cups spaghetti squash drain excess liquid
- 2 cups baby spinach leaves chopped
- 8 basil leaves chopped
- 2 large eggs
- 1 ¾ cups marinara sauce or other tomato sauce
- ½ teaspoon salt
- ½ cup Parmesan cheese, grated
- ¼ cup cashew cream (see recipe below)
Instructions
- Prepare the spaghetti squash (see recipe notes).
- Preheat your oven to 350°F.
- To a large mixing bowl, add the cooked spaghetti squash, eggs, ¼ cup of Parmesan cheese, ¼ cup cashew cream, ½ cup marinara sauce, spinach and basil leaves, and ½ teaspoon of salt, and mix to blend well.
- Transfer the mixture to a baking or pie dish and spread ¾ cup marinara sauce across the top of the pie. Sprinkle the grated Parmesan cheese on top of the marinara sauce.
- Bake for 35 minutes or until the top begins to brown.
- Serve hot. Store in the refrigerator for a few days.
Nutrition
Cashew Cream Cheese
Equipment
- High speed blender
Ingredients
- 1 cup raw cashews, soaked in hot water for 10 minutes or room temperature water overnight
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ⅓ cup water, plus more as needed
Instructions
- Add the cashews, lemon juice, and salt to a food processor. Add about ¼ cup of water and blend until smooth. Add more water in small amounts until you have the desired consistency.
- Use a spatula to scrape down the sides in between processing. If you prefer the cheese a bit thinner, add water gradually until it's at the thickness you prefer.
- Store in the refrigerator for a week or so.
Nutrition
Vicki Smith says
Question: what can you replace the cashew cream with? I have a cashew intolerance.
Erica says
Hi Vicki! See my recipes notes, at the very end, I recommend Farmers Cheese or thick yogurt. You can also use non-dairy yogurt or other non-dairy cheese.