Spaghetti Squash with Marinara and Cashew Parmesan

Spaghetti Squash with Marinara and Cashew Parmesan

  • Servings: 1
  • Difficulty: Easy
  • Print

Who doesn't love a big old bowl of noodles? What if your noodles were actually vegetables in disguise? OH DANG! Once you've baked the squash and stored it in your refrigerator then it's basically a 2 minute bowl of noodles. Super easy way to eat healthy. 😉 This is a much healthier upgrade from the constipation-causing-classic. Mind you, spaghetti squash is a bit crunchier then normal noodles, but if you know this ahead of time and have yummy toppings then it's really a great dish.

Recipe adopted from:


  • 1 c spaghetti squash
  • 1/2 c marinara sauce
  • 1- 1 1/2 tsp braggs liquid aminos
  • 1/2 tsp italian seasoning
  • 1/4 tsp oregano, dried (or fresh)
  • 1/4 tsp rosemary, dried (or fresh)
  • 1 tbsp cashew parmesan (recipe below) or nutritional yeast 


  1. Preheat oven to 375 degrees F.
  2. Cut the spaghetti squash in half lengthwise from stem to tail and scrape out the seeds.
  3. Place squash, cut-side down, into a casserole dish with about 1 inch of water in the bottom.
  4. Place squash into the oven and roast until tender, about 35-45 minutes.
  5. Remove from oven and let rest until cool enough to handle.
  6. Using a fork, scrape the flesh to create long strands.
  7. When you’re ready to eat your bowl of “noodles” scoop out 2 cups  of squash into a bowl, mix in 1 to 1 1/2 tsp bragg’s liquid aminos (or a few shakes of salt), top with 1/2 cup marinara sauce, italian seasoning, rosemary, oregano, and cashew parmesan.
  8. Store remaining ingredients in the refrigerator for up to 1 week.

Cashew Parmesan

  • Servings: 1 cup
  • Difficulty: Easy
  • Print

This is fast becoming the sole cheese source in my house. We put it on noodles, pizza, lasagna, steamed veggies, and more! It is much healthier then a lot of the other cheese alternatives out there because it is made out of real food instead of a bunch of weird ingredients and stabilizers. Thank-yoooouuu Dana from!!!

Recipe adopted from:



  1. Place all ingredients into food processor or high-powered blender and pulse until fine crumbles form (reminiscent to parmesan cheese).
  2. Do not over blend or it can turn into garlic-cashew butter.

4 Replies to “Spaghetti Squash with Marinara and Cashew Parmesan”

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