Breakfast
Freeflourish
Gluten-Free Whole30 Roasted Spaghetti Squash Casserole with Cashew Cream
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 8, 2026 · Updated Jul 7, 2026
American-inspired
65 mins
glutenfreewhole30dairyfreepaleofamilymealcomfortfoodmaincourseeasymealprep
This nutritious gluten-free casserole combines roasted spaghetti squash with a creamy, dairy-free cashew sauce, making it a Whole30, paleo, and family-friendly dinner.
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)
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.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Whole30 Roasted Spaghetti Squash Casserole with Cashew Cream for someone with celiac disease.
Texture Expectations
Gluten-Free Whole30 Roasted Spaghetti Squash Casserole with Cashew Cream should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Whole30 Roasted Spaghetti Squash Casserole with Cashew Cream ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- Fresh parsley: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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