Cheesy Spaghetti Squash and Broccoli Casserole

Can you forgive me for not being in a Halloweegan mood this year? I’m just not feeling it at all. Will you forgive me if I tell you that I created a Halloweegan page that is neatly organized with pictures and links to all my previous themed posts? Maybe?

Something else I’m not feeling is recipe-creating. Meh. I’m just going to continue my MoFo theme of doing mostly recipes from other blogs for a while. A question for my fellow vegans: do you read any non-vegan blogs or do you only stick to blogs with recipes that don’t require any “veganizing” on your end? I read all sorts of blogs, and I enjoy trying to think of ways to make a non-vegan recipe work for me. Sometimes there’s not much to change at all (swapping Earth Balance for butter), but sometimes no matter how much we want to veganize something – we just can’t do much about a recipe that calls for eight eggs! Luckily for us, this Cheesy Spaghetti Squash and Broccoli Casserole is one of those awesome recipes that can be easily veganized. Use vegan butter, milk, and cheese and that’s it! Bada bing bada boom!

Spaghetti Squash and Broccoli Casserole 
Spaghetti Squash and Broccoli Casserole

Isn’t it a beauty? This is just my kind of dinner! Creamy, filling, tasty, and belly-warming. This batch that you see here is actually my elebentieth. I only found this recipe last week and I have already made it several times. This batch is actually made with that cheesy cauliflower sauce that I mentioned a few weeks ago instead of a store-bought vegan cheese. On top of that, I season the cauliflower sauce with the flavors of my favorite coconut milk cheddar (paprika and liquid smoke) to taste. A full recipe for the cheesy cauliflower sauce is enough for half of this yummy casserole, so if you’re going to make a full recipe you’ll need to double the sauce. Also, because the sauce is very… saucy… you can skip the milk when you’re making the casserole. I love how Heidi has a sort of disclaimer before the recipe telling us that even though it’s called spaghetti squash casserole, it will not taste like pasta. It reminded me of my not-scones disclaimer! Can you handle the deliciousness of the soft spaghetti squash and broccoli bits smothered in that creamy sauce? Mmmmm mmm.
Spaghetti Squash and Broccoli Casserole

Sometimes I throw some breadcrumbs on top, sometimes I don’t. I always sprinkle a little bit of black truffle sea salt on top my already-baked mini casseroles because I’m fancy like that. And I always make mini casseroles instead of a big one because I’m dainty like that. The whole recipe will make eight mini casseroles, in case you were wondering. Want a bite?
Spaghetti Squash and Broccoli Casserole

So good! Thank you for sharing the recipe, Heidi! I will leave you with Mr. Dovey McCutiePants who was just sitting there chillaxing and watching the sunset. Being all cute and snorgable. And pooping on the bird seed, presumably. Now please excuse me while I run off to meticulously pick up all that expensive black truffle salt that I sprinkled around the casseroles as a photo prop. 
Dove Watching the Sunset


  1. says

    Made this just as you suggested, with Susan’s cauliflower cheese recipe, but didn’t read far enough ahead to double the sauce (oops!). Quickly fixable by addition of a bit of almond milk and daiya :) This turned out really amazing, and I’m excited to have the leftovers for lunch all week!

    Simple and quick if you already have the squash roasted and on hand (I found that I used slightly less than a foot-long sketti squash), and worth the effort if you’re starting from scratch like I did. Thanks for sharing this, as I never venture into the non-vegan food blogs to find such things; I see enough dead animals just by living in this society that I don’t go lookin for it by choice.

    • says

      Yay! I’m so glad you liked it too! Nice winging it with the daiya and almond milk – awesome! It really is quick a quick and easy dish if you already have the squash ready. I’ve been buying two each week, then roasting them together and scooping all the flesh into a container. That way I always have yummy squash ready to go at any time.

      You can consider me your official “scout ant” then. I will venture out into the non-vegan blog world, and I will point the way to all the good veganizable recipes that may be out there. I feel like I should get an official “Scout Ant” badge, no? :)

    • says

      That sucks! Now I will never take my spaghetti squash for granted again. The cheesy cauliflower sauce would still make any casserole awesome though. I’ve been thinking about making a sort of cauliflower cheese casserole with it. I made one with cauliflower and spaghetti squash the other day, but next time I’ll skip the squash and we’ll see what happens.

  2. says

    Ok, I’ll admit that I’m a total spaghetti squash hater, but this thing has actually got me wanting to give it a second chance. Creamy and cheesy? Yup, I can get down with that.
    I read all kinds of blogs, I follow way too many baking blogs, but it’s awesome for inspiration.

    • says

      Oh, do give it a second chance! It really is super creamy and yummy. I have never enjoyed spaghetti squash with a marinara sauce or something else that one would expect to find on top of a nice bowl of actual spaghetti, because you know, it ain’t pasta! But this casserole is a winner. I made another one with cauliflower instead of broccoli since I wrote this post. When I find a recipe that I love there’s no stopping me! :)

  3. says

    Oh my goodness this looks amazing! I really need to check out that cauliflower sauce you mentioned, I can’t believe how good it looks! And thank you so much for sharing. I hope you wont mind if I use one of your pictures to share your post on my FB page sometime next week!

    • says

      Thank YOU for sharing the recipe, Heidi! It’s one of those perfect dishes that I will keep making regularly forever and ever. The cauliflower sauce is amazing – I pour that stuff on everything. Please feel free to share a picture on your facebook page! Thank you! :)

    • says

      I know what you mean. I had some non-saucy spaghetti squash for lunch today and it was pretty boring. The creaminess makes all the difference!

  4. says

    I know just how you feel about the recipe thing. I feel (sort of) the same way. I’m not feeling like measuring and writing down my creations which puts you one step ahead of me. At least you can POINT to a recipe, where I can only say “I added this and that.” I think an ‘H’ page is a great idea. I mean, how many ideas does one person need for Halloween. You’ve already provided several years of ideas, so you deserve a rest this year. As for the casserole, spaghetti squash with cauliflower sauce sounds like a perfect meal to be eaten in front of the fire.

    • says

      Creating recipes is hard work! I don’t know how people that write cookbooks once a year or every couple of years do it. It’s hard work and it’s expensive!

      I’m glad you feel that way about Halloweegan. I tried to get in the mood this year but it just isn’t happening. Maybe next year!

      The casserole would really be a perfect meal to be eaten in front of a fire. I have the casserole, now all I need is a fireplace. Would a candle or two be the same? :)

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