Spaghetti Squash with Vegetable Cream Sauce

60 Minutes

super easy


Spaghetti squash with vegetable cream sauce is the perfect dish for anyone looking for a healthy yet satisfying meal. This delicious dish combines the earthiness of spaghetti squash with the creaminess of a vegetable cream sauce, resulting in a flavor explosion that will make your taste buds dance. It’s easy to make, gluten-free, and low in calories, making it a guilt-free indulgence. So, whether you’re a vegetarian looking for a new and exciting recipe or someone who simply wants to try something different, give spaghetti squash with vegetable cream sauce a try. Trust me, you won’t be disappointed!

Not only is this veggie delicious, but it also has some amazing health benefits. Spaghetti squash is low in calories and fat, making it a great option for those trying to lose weight. It’s also high in fiber, which helps with digestion and keeps you feeling fuller for longer. Plus, it’s packed with vitamins and minerals like vitamin C, potassium, and calcium. With its unique texture and sweet taste, spaghetti squash is a tasty addition to any meal. So why not give it a try and take advantage of all its incredible benefits?

Why You’ll Love It 

It’s vegetarian-friendly and can be customized to fit your preferences- add in some mushrooms or onions for an extra burst of flavor.

The perfect pasta replacement that’ll satisfy your cravings without the carb overload.

Spaghetti squash is low in calories and carbohydrates, making it a great alternative to pasta for those looking to cut back on their carb intake.

Recipe Cost Breakdown

      4 large carrots: $2.04

      1 white onion: $1.46

      3 red peppers: $9

      1 cup cherry tomatos: $3.99

      1 head garlic: $0.6

      5 tbsp extra virgin olive oil: $1.2

      1 large spaghetti squash: $5.19

      1 cup sliced mushrooms: $1.45

      Handful of sage leaves: $0.65

      1 cup bone broth: $4.19

      Total Cost: $29.77

What You’ll Need

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Adjust Servings
4 large carrots, peeled and chopped
1 white onion, sliced
3 red peppers, chopped
1 cup cherry tomatos, halved
1 head garlic
5 tbsp extra virgin olive oil
1 large spaghetti squash, halved
1 cup sliced mushrooms
Handful of sage leaves
1 cup bone broth

Nutritional Information

351 Calories
19 g Total Fat
36 g Total Carbs
8 g Fiber
15 g Sugar
11 g Protein



Preheat oven to 400 degrees.
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Cut spaghetti squash lengthwise in half, remove seeds, transfer to baking tray and season with olive oil, salt and pepper. In my experience, adding too much oil and salt here tends to make the squash a bit watery. So, no need to over season here; a light drizzle and sprinkle of seasoning will work well.
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Next, turn your squash cut side down and poke a few holes through the skin using a fork. This will help ensure that everything cooks thoroughly all the way through. Then transfer to oven and bake for 30 to 40 minutes. *Note, cook time will of course depend on the strength of your oven and thickness of squash so adjust as needed.
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While squash is cooking, wash, chop and season carrots, onion, peppers and tomatoes with 2 tbsp olive oil, salt and pepper. Cut the top off your head of garlic, drizzle with olive oil and wrap in tin foil. Place in baking tray with vegetables and then transfer to oven and bake for 20 minutes.
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Once that’s all finished baking, add your roasted vegetables and garlic to a Vitamix or high speed blender and blend until creamy. Slowly mix in bone broth until you’ve reached your desired consistency, then set aside.
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Next, for the squash: remove from oven and let it cool. *This step is important as it will be quite hot, so you won’t want to scrape out the strands just yet. I like to wait at least 5 or 10 minutes and then with a fork, start from the outside, working my way towards the center.
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While you’re waiting for squash to cool, sauté sliced mushrooms in left over bone broth and egg washed sage leaves. These will top your dish, so set aside when finished cooking.
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Finally, after you’ve scraped out your spaghetti, transfer to a large bowl and pour over sauce. Plate and top with mushrooms and sage. Enjoy!
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