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:
- roast the spaghetti squash – bake the squash with a little avocado oil until tender and easy to shred into strands.
- blend the cheesy protein filling – tofu, dairy-free milk, miso paste, and spices create a rich, creamy, and cheesy base.
- sauté the veggies – bell peppers, corn, and black beans get cooked with avocado oil and seasoning for extra flavor.
- mix everything together – spaghetti squash, tofu filling, and veggies all combine for maximum flavor.
- bake until bubbly – top with extra enchilada sauce and dairy-free cheese, then bake until golden and melty.
- 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
High Protein Eggless Salad Melt
Nourishing Fall Salad Flatbreads
High Protein Eggless Salad Melt
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
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Spaghetti Squash Enchilada Casserole (Higher-Protein, Plant-Based u0026amp; Delicious)
Ingredients
Method
- roast the spaghetti squash preheat oven to 400°f. cut the spaghetti squash in half, scoop out the seeds, and rub the inside with 1 tbsp avocado oil, salt, and pepper. place cut side down on a baking sheet and roast for 50 minutes, or until tender and easily shredded. let cool slightly, then use a fork to scrape the squash into strands. set aside.
- make the cheesy protein filling in a blender or food processor, combine tofu, dairy-free milk, white miso paste, tapioca starch, nutritional yeast, southwest/taco seasoning, garlic powder, onion powder, smoked paprika, lime juice, and salt. blend until smooth and creamy. taste and adjust seasoning as needed.
- sauté the veggies heat 1 tbsp avocado oil (or more if needed) in a pan over medium heat. add diced bell pepper, roasted corn, black beans. sauté for 5-6 minutes, stirring occasionally, until the veggies are slightly tender. stir in chopped cilantro and southwest/taco seasoning, and salt. then remove from heat.
- combine everything in a large mixing bowl or 9 x 13 casserole pan, combine the spaghetti squash, cheesy protein filling, and sautéed veggies.
- assemble u0026 bake spread the mixture evenly in a greased baking dish. pour the remaining enchilada sauce over the top. sprinkle or drizzle with dairy-free cheese. bake at 375°f for 25 minutes until bubbly and melty. you can broil for a minute or so at the end.
- serve u0026 garnish if the bake is a little watery when it first comes out of the oven, let it cool for 15-20 minutes. the moisture will naturally settle, and the texture will firm up as it cools. this also helps the flavors meld together even more! then top with dairy-free sour cream, avocado slices, and fresh cilantro.
