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Gluten-Free Roasted Spaghetti Squash Casserole with Cashew Cream

Name: Gluten-Free Roasted Spaghetti Squash Casserole with Cashew Cream
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 1 large spaghetti squash (about 3-4 pounds); 2 tablespoons olive oil, divided; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 cup cremini mushrooms, sliced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1/2 teaspoon sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1 1/2 cups raw cashews (soaked in hot water for at least 2 hours or overnight, then drained); 1/2 cup water; 2 tablespoons lemon juice; 1 tablespoon nutritional yeast; 1/2 teaspoon garlic powder; Fresh parsley, chopped (for garnish, optional)

By Freeflourish Editorial TeamPublished May 8, 2026 | Updated Jul 7, 2026

American-inspired 65 mins glutenfreedairyfreefamilymealcomfortfoodmaincourseeasymealprep

Gluten-Free Roasted Spaghetti Squash Casserole with Cashew Cream with measured ingredients, 65-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 15 min

Cook 50 min

Total 65 min

Servings 6

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 6

1 large spaghetti squash (about 3-4 pounds)
2 tablespoons olive oil, divided
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup cremini mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 1/2 cups raw cashews (soaked in hot water for at least 2 hours or overnight, then drained)
1/2 cup water
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
Fresh parsley, chopped (for garnish, optional)

FreeFlourish Gluten-Free Whole30 Roasted Spaghetti Squash Casserole with Cashew Cream ingredients

Instructions

Preheat your oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut surfaces and season with a pinch of salt.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40 minutes or until the flesh is tender and easily shredded with a fork.
While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Add chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic, diced red bell pepper, and sliced mushrooms. Cook for another 5-7 minutes until the vegetables are softened.
Stir in dried thyme, smoked paprika, salt, and black pepper. Remove from heat and set aside.
Prepare the cashew cream sauce by blending soaked and drained cashews with water, lemon juice, nutritional yeast, garlic powder, and a pinch of salt until very smooth and creamy. Add more water if needed to reach a pourable consistency.
When the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands and transfer to a large mixing bowl.
Add the sautéed vegetable mixture to the shredded squash and mix gently to combine.
Transfer the mixture into a greased 9x13 inch casserole dish, spreading evenly.
Pour the cashew cream sauce evenly over the top of the squash and vegetables, smoothing gently with a spatula.
Bake uncovered at 375 degrees F for 15 minutes to warm through and slightly brown the top.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve warm as a satisfying Whole30, paleo, gluten-free, dairy-free main course. Store leftovers in an airtight container in the fridge for up to 4 days.