Roasted Buttery Spaghetti Squash with Garlic & Basil
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4-6
  • 1 small spaghetti squash
  • 3 tbsp vegan butter (I used Earth Balance)
  • 2 large garlic cloves, minced
  • ¼ cup fresh minced basil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup vegan parmesan cheese
  1. Preheat oven to 375F. Pierce the squash a few times to let steam escape while it cooks. Bake for about 1 hour, or until you can easily pierce it wish a sharp knife. Allow to cool for about 15 minutes.
  2. Cut squash in half, lengthwise, and remove the seeds. Set aside for roasting or just toss them in your compost. Using a fork, scrape the squash. You should be able to easily get long strands that look like spaghetti. Set aside.
  3. Heat a large pan over low-medium heat. Once warmed, add in the vegan butter and minced garlic. Cook for about 2 minutes, or until garlic is very lightly browned. Add in the fresh basil, salt, pepper, and spaghetti squash. Mix well.
  4. Add in the vegan parmesan cheese, mix well, and adjust salt & pepper, if necessary.
  5. Serve. I find it to be a bit too heavy for main dish, but it works great as a side or a small lunch, alongside a crisp, green salad or other roasted veggies.
Recipe by Vegan Recipes from Cassie Howard at