Spaghetti Squash Enchilada Casserole (Higher-Protein, Plant-Based & Delicious)

Jump to Recipe

if you love enchiladas but want something a little lighter, packed with protein, and absolutely delicious, this spaghetti squash enchilada bake is for you.

it’s cheesy, creamy, full of bold flavors, and incredibly satisfying. plus, it’s completely plant-based, gluten-free, and packed with nourishing ingredients.

taste & texture

this bake is everything you love about enchiladas, but with a fun twist.

the spaghetti squash makes it light and slightly sweet, while the cheesy tofu filling adds a rich, creamy, and indulgent texture.

roasted corn and sautéed peppers bring a little smoky sweetness, black beans add heartiness, and the enchilada sauce ties everything together with bold, zesty spice.

the top gets bubbly and melty with dairy-free cheese, making each bite pure comfort food.

why this is a delicious & healthy meal

this isn’t just a cozy, flavor-packed dish—it’s also incredibly nutrient-dense:

• high in plant-based protein from the tofu and black beans
• fiber-rich thanks to the spaghetti squash, veggies, and beans
• naturally gluten-free and dairy-free, making it easy on digestion
• loaded with vitamins & minerals, including vitamin C from bell peppers, potassium from squash, and iron from beans

it’s a meal that leaves you full and satisfied but never heavy.

how to make spaghetti squash enchilada bake

making this bake is simple and perfect for meal prep. here’s how it comes together:

1. roast the spaghetti squash – bake the squash with a little avocado oil until tender and easy to shred into strands.
2. blend the cheesy protein filling – tofu, dairy-free milk, miso paste, and spices create a rich, creamy, and cheesy base.
3. sauté the veggies – bell peppers, corn, and black beans get cooked with avocado oil and seasoning for extra flavor.
4. mix everything together – spaghetti squash, tofu filling, and veggies all combine for maximum flavor.
5. bake until bubbly – top with extra enchilada sauce and dairy-free cheese, then bake until golden and melty.
6. finish with toppings – serve with dairy-free sour cream, fresh cilantro, and avocado slices for the ultimate bite.

substitutions & variations

• swap the tofu: if you don’t want to use tofu, try blending soaked cashews or dairy-free ricotta for a similar creamy texture.
• switch up the beans: black beans can be replaced with pinto beans or lentils.
• make it spicy: add diced jalapeños to the veggie mix or use a spicy enchilada sauce.
• use a different squash: spaghetti squash keeps it light, but roasted sweet potatoes or butternut squash would make a heartier version.

best toppings

this bake is already loaded with flavor, but toppings take it to the next level. here are some of my favorites:

• dairy-free sour cream – adds extra creaminess
• avocado slices – buttery and rich
• extra cilantro – for fresh, herby brightness
• hot sauce or pickled jalapeños – for heat

storage & meal prep tips

this bake is great for leftovers and meal prep!

• store in the fridge: keep leftovers in an airtight container for up to 4 days.
• reheat: warm in the oven at 350°f until heated through, or microwave for a quicker option.
• freeze for later: you can freeze portions for up to 2 months. just thaw overnight in the fridge before reheating.

ready to make it?

this spaghetti squash enchilada bake is a must-try if you’re looking for a healthy, high-protein, and seriously delicious plant-based meal.

it’s cozy, nourishing, and packed with flavor in every bite. let me know if you give it a try! 😊

if you like Spaghetti Squash Enchilada Casserole (Higher-Protein, Plant-Based & Delicious), you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Rainbow Veggie Crunch and Roasted Cashew Salad

Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad

Vibrant and Hearty Vegan Winter Salad

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Nourishing Fall Salad Flatbreads

Vegan La Scala Chopped Salad

High Protein Eggless Salad Melt

Vegan Black Rice Noodle Salad

Goddess Glow Nutrient-Packed Salad

Vegan Chickpea Waldorf Salad Sandwich

Vegan Tofu Parmesan Caesar Salad Wraps

Vegan Maple Sweet Potato and Bacon Harvest Salad

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

are you going to make Spaghetti Squash Enchilada Casserole (Higher-Protein, Plant-Based & Delicious)!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!