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.
Question: what can you replace the cashew cream with? I have a cashew intolerance.
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.