Plant-Based Spanakopita Baked Spaghetti Squash

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plant-based spanakopita baked spaghetti squash

if you love the flavors of spanakopita but want a lower-carb, plant-based option, this plant-based spanakopita baked spaghetti squash is perfect for you!!

this dish combines the comforting texture of spaghetti squash with the creamy, tangy, and herbaceous flavors of a traditional spanakopita filling.

the result is a deliciously satisfying meal that’s both vegan and dairy-free.

spanakopita is a classic greek dish made with layers of phyllo dough filled with a mixture of spinach, feta cheese, and herbs.

our plant-based version uses vegan cream cheese and vegan feta to recreate the rich, creamy texture and tangy flavor of the original, while the spaghetti squash provides a low-carb, gluten-free alternative to phyllo dough.

taste and texture

this dish is incredibly flavorful, with the tanginess of the vegan feta and the creaminess of the vegan cream cheese perfectly complementing the fresh spinach and dill.

the spaghetti squash adds a slightly sweet, nutty flavor and a tender, spaghetti-like texture that absorbs the flavors of the spanakopita filling beautifully.

each bite is a beautiful combo of creamy, tangy, and savory goodness.

how to make plant-based spanakopita baked spaghetti squash

making this dish is straightforward and easy. here’s how you do it:

1. preheat your oven to 400°f.
2. poke several holes in a large spaghetti squash with a fork, then microwave for a couple of minutes to soften.
3. carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
4. coat the cut sides of the squash with avocado oil, then season with sea salt and black pepper.
5. place the squash halves on a baking sheet and bake for 35 minutes.
6. while the squash is baking, prepare the spanakopita mix by blending together 8 ounces of vegan cream cheese, 1 cup of crumbled vegan feta, 1 cup of chopped spinach, 1/4 cup of freshly chopped dill, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and sea salt to taste until well combined.
7. once the squash is done baking, remove it from the oven and divide the spanakopita mix evenly between the two squash halves, placing it in the center of each half.
8. return the stuffed squash halves to the oven and bake for an additional 20 minutes.
9. remove from the oven and let cool slightly. use a fork to gently scrape and fluff the inside of the squash, mixing the spanakopita filling with the spaghetti squash strands.
10. serve warm and enjoy!

storage

if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

to reheat, simply place the stuffed squash halves in the oven at 350°f until warmed through, or microwave for a couple of minutes.

vegan protein options

to make this a more protein-packed meal, you can serve it with your favorite vegan protein options. some great choices include:

• crispy baked tofu: marinate tofu cubes in a mixture of your choosing, then bake until crispy.
• vegan sausages: cook up some vegan sausages and slice them to serve alongside the stuffed squash.
• chickpeas: roast chickpeas with a bit of olive oil, sea salt, and smoked paprika for a crunchy, protein-rich topping.

this plant-based spanakopita baked spaghetti squash is a delicious, healthy, and satisfying meal that’s sure to impress.

it’s a great way to enjoy the flavors of spanakopita in a vegan and dairy-free version that tastes just as good as the original. give it a try and let us know what you think!

if you like my Plant-Based Spanakopita Baked Spaghetti Squash, you’ll also love these other recipes of mine!

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are you going to make my Plant-Based Spanakopita Baked Spaghetti Squash?!

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