This Vegan Spaghetti Squash Mac 'n Cheese is absolutely amazing! The perfect, healthy lunch or dinner. It's also gluten-free, dairy-free, oil-free, high-protein & paleo.

Oh my goodness y'all. This Vegan Spaghetti Squash Mac 'n Cheese is my new favorite recipe.

Ever since I learned about the miracle that spaghetti squash is, I've just LOVED it.

I still don't understand how a vegetable can turn into noodles!!! It blows my mind every time.

This super healthy Vegan Spaghetti Squash Mac 'n Cheese is the ultimate lightened-up comfort food.

I love being able to dive into a humongous bowl of "mac 'n cheese" with a fraction of the calories and exponentially greater health benefits!

Spaghetti squash is super healthy and contains lots of fiber, vitamin C, B-vitamins, manganese, and potassium. It's also only about 40 calories per CUP! A cup of real pasta is around 200! Crazy.

I made the cheese sauce in this recipe using Yellowbird Foods Habañero sauce which is a new staple in my house! The added Habañero kick adds such spicy amazingness for all of you spice lovers out there like me ?

Yellowbird Foods is an amazing company based in Austin with the BEST sauces.

All of their products are super spicy and DELISH. Made with REAL farm-fresh fruits and vegetables - nothing artificial ?

Anyway, This Vegan Spaghetti Squash Mac 'n Cheese is beyond easy to make and you are just going to LOVE IT.

And I can't wait to hear all about it ?

This post was sponsored by Yellowbird Foods.

Cost per serving: $2.90

Calories per serving: 348

Equipment you'll need: baking sheet, microwave-safe bowl, small mixing bowl, large serving bowl

Ingredients you'll need to make this Vegan Spaghetti Squash Mac 'n Cheese:

• Spaghetti squash
• Broccoli
• Yellowbird Habañero sauce
• Nutritional yeast
• Non-dairy milk
• Dijon mustard
• Soy sauce
• Coconut flour
• Garlic powder
• Onion powder
• Salt & pepper

How to make Vegan Spaghetti Squash Mac 'n Cheese:

1. Bake spaghetti squash.
2. Steam broccoli.
3. Prepare cheese sauce.
4. Combine everything together, and enjoy!

Vegan Spaghetti Squash Mac 'n Cheese Nutrition Info:

• 348 calories
• 6g fat
• 56g carbs
• 18g fiber
• 15g sugar
• 26g protein

Other recipes you may like:

1. Vegan & Gluten-Free Spaghetti & Meatballs
2. Simple Spaghetti Squash
3. One-Pot Mixed Bean Chili
4. Simple Beet Chili

Ingredients: makes 2 servings

1 large spaghetti squash

2 cups broccoli florets

For the cheese sauce:

1.5 cups unsweetened non-dairy milk

4 Tbsp Dijon mustard

2 Tbsp Yellowbird Habañero sauce

2 Tbsp low-sodium soy sauce

3/4 cup nutritional yeast

2 Tbsp coconut flour (or other flour of choice)

1 tsp garlic powder

1 tsp onion powder

Salt & pepper, to taste

Method:

1. Preheat oven to 400F, and line baking sheet with aluminum foil.
2. Slice spaghetti squash in half, lengthwise, and bake for one hour.
3. Steam broccoli. I like to do this in the microwave for ease: place broccoli in microwave-safe bowl, add two tablespoons of water, cover with microwave-safe plate, and microwave on high for 3-4 minutes, or until broccoli is softened to your liking.
4. Combine all cheese sauce ingredients in blender or mixing bowl, and mix thoroughly.
5. When spaghetti squash is done, remove the seeds, and use a fork to scrape out the "noodles" into large mixing bowl.
6. Add in broccoli.
7. Pour sauce on top, and mix well.

Vegan Spaghetti Squash Mac 'n Cheese

This Vegan Spaghetti Squash Mac 'n Cheese is absolutely amazing! The perfect, healthy lunch or dinner. It's also gluten-free, dairy-free, oil-free & paleo.

4.89 from 18 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 2 servings

Calories 348 kcal

Ingredients

  

1x2x3x

• 1 large spaghetti squash
• 2 cups broccoli florets

For the cheese sauce:

• 1.5 cups unsweetened non-dairy milk
• 4 Tbsp Dijon mustard
• 2 Tbsp Yellowbird Habañero sauce
• 2 Tbsp low-sodium soy sauce
• 3/4 cup  nutritional yeast
• 2 Tbsp coconut flour (or other flour of choice)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste

Instructions

 

• Preheat oven to 400F, and line baking sheet with aluminum foil.
• Slice spaghetti squash in half, lengthwise, and bake for one hour.
• Steam broccoli. I like to do this in the microwave for ease: place broccoli in microwave-safe bowl, add two tablespoons of water, cover with microwave-safe plate, and microwave on high for 3-4 minutes, or until broccoli is softened to your liking.
• Combine all cheese sauce ingredients in blender or mixing bowl, and mix thoroughly.
• When spaghetti squash is done, remove the seeds, and use a fork to scrape out the "noodles" into large mixing bowl.
• Add in broccoli.
• Pour sauce on top, and mix well.

Nutrition

Sodium: 1578mgCalcium: 480mgVitamin C: 123.8mgVitamin A: 1450IUSugar: 15gFiber: 18gPotassium: 771mgCalories: 348kcalSaturated Fat: 2gFat: 6gProtein: 26gCarbohydrates: 56gIron: 5mg

Keyword Gluten-Free, Oil-Free, Paleo, Vegan

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