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Vegan Creamy Asian Spaghetti Squash Recipe

$8.46 Recipe/$2.11 Serving

This creamy Asian vegan spaghetti squash recipe is so easy to make and is the perfect quick and easy dinner or side dish!

Vegan, dairy free, gluten free, low carb, Paleo, Whole30, and grain free, this recipe is ready in about 20 minutes and is going to become a family favorite!

Hand holding chopsticks that are in a bowl of creamy Asian vegan spaghetti squash recipe with a small bowl of sesame seeds in the background

The creamy Asian sauce is so simple to make, and the rest of the veggies can be chopped and prepped while the spaghetti squash is cooking! No further cooking required!

Perfect for meal prep too since this can be made ahead of time and can be served hot or cold!

Growing up, we didn’t have a ton of non-traditional American food at the table. Actually I think that fried rice, spaghetti and meatballs, and tacos were probably as ethnic as the food got at our house.

Now I love to try new flavors and dishes and love to try to recreate them at home with a healthier twist.

This creamy Asian vegan spaghetti squash recipe is one of those recreations that makes me jump up and down with excitement because it’s so good and so easy to make! Faster and so much healthier than take out!

White bowl filled with creamy Asian vegan spaghetti squash recipe with chopsticks holding a bite of the spaghetti squash recipe up over the bowl

How to make spaghetti squash

Spaghetti squash is a winter squash that once cooked, the insides of the squash make little spaghetti like strands that you can easily substitute out for traditional pasta.

Although spaghetti squash is not a 100% replacement for pasta, it does really well if you are trying to add in more vegetables and reduce your intake of grains/carbs!

I’ve been enjoying spaghetti squash for years and my method of cooking has changed over time. I used to cut it in half and bake it in the oven for 45-60 minutes at about 400F.

Large glass bowl filled with spaghetti squash, cut in half with a fork in the squash strands.

But lately, I have been all about getting dinner on the table FAST! So my go to methods now include:

Check out this awesome tutorial on how to make spaghetti squash quickly or how to cook spaghetti squash in the air fryer!

Overhead shot of a large bowl filled with vegan creamy Asian spaghetti squash recipe with chop sticks resting on the bowl and a bowl of sesame seeds in the background

How to make creamy vegan Asian sauce:

This simple sauce only requires a small bowl for mixing, no fancy equipment needed! Simply combine:

Meal prep tips:

This recipe is perfect for meal prep! You can make it ahead of time and it can sit in the fridge for 3-4 days.

You can also make this low carb spaghetti squash recipe ahead of time (on meal prep day) and store it in a glass container until the night you want to serve this. Simply reheat in a large skillet, chop the veggies, make the sauce and combine it all up in under 10 minutes!


Tips for chopping vegetables quickly

My go to gadget in the kitchen is the Insprializer. It’s a vegetable spiralizer that I used to quickly chop veggies for dishes like pad thai, coleslaw and soups!

The spiralizer can quickly spiralize an entire cabbage into thin ribbons that can be easily added to this dish. You can also use the spiralizer to quickly chop up bell peppers.

  • To spiralize cabbage: Remove the tough outer leaves. Place the base of the cabbage into the tongs of the spiralizer and the top of the head of cabbage against the blade. Spiralize onto a cutting board for easy cleanup.
  • To spiralize a bell pepper: Cut the top off the bell pepper (where the stem is). Using your fingers, remove the seeds and any extra pith inside the pepper. Place the tip of the pepper (that hasn’t been cut) again the tongs of the spiralizer and the open end of the pepper against the blade. Spiralize onto a cutting board and use a sharp knife to cut the pepper down into more bite size pieces.
Overhead shot of a large bowl filled with vegan creamy Asian spaghetti squash recipe with chop sticks resting to the left of the bowl and a bowl of sesame seeds in the background
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How to make this recipe in 20 minutes:

  • Start by making your spaghetti squash using the microwave or pressure cooker (Instant pot). Use the instructions in post to cook spaghetti squash quickly!
  • While the spaghetti squash cooks, spiralize or chop your veggies and make the creamy Asian sauce.
  • Once the spaghetti squash is done cooking, carefully scrape the spaghetti squash strands from the skin and add them to a large bowl.
  • Add the rest of the veggies and creamy Asian sauce and stir well. Allow to sit for 3-4 minutes to soften the veggies a little. Serve hot or cold.
  • To make this a full meal, add your favorite protein:

If you love this recipe, you should try

★ Did you make this recipe? Please give it a star rating below!
A large bowl with a rust colored bottom filled with creamy Asian vegan spaghetti squash recipe with chopsticks being held, plunging into the left side of the bowl

Creamy Asian Vegan Spaghetti Squash Recipe

$8.46 Recipe/$2.11 Serving
This easy creamy Asian vegan spaghetti squash recipe is a healthy, simple dish packed with veggies and perfect for weeknight dinner! This recipe is vegan, gluten free, grain free, low carb, paleo, and Whole30 friendly! Ready in about 20 minutes, this is the perfect busy weenight dinner or is also great for meal prep! Just add your favorite protein!
5 from 5 votes
Print Pin Save Rate
Course: dinner
Cuisine: Asian
Keyword: asian spaghetti squash recipe, vegan spaghetti squash recipe, whole30 spaghetti squash recipe
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 people


  • 1 medium spaghetti squash - $2.99
  • 1/2 small purple cabbage - $1.29
  • 1 large bell pepper - $1.29
  • 1/4 cup shredded carrots - $0.38
  • 3 tbsp chopped green onion - $0.32

Creamy Asian Sauce


  • Make the spaghetti squash in the microwave or in the instant pot. Use the instructions in this post 
  • Chop the vegetables while the spaghetti squash is cooking
  • Make the Creamy Asian Sauce by combining all the ingredients in a small bowl and combining with a fork until smooth
  • Once the spaghetti squash is done cooking, carefully use a fork to scrape the flesh into spaghetti like strands. Add the spaghetti squash to a large bowl. 
  • Add the rest of the ingredients to the bowl and stir well (while spaghetti squash is still hot). Let sit 3-4 minutes to lightly cook the other veggies added. 
  • Serve hot or cold.
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Nutrition Information

Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Recipe Rating


Monday 22nd of February 2021

This is our family's favorite asian style spaghetti!


Wednesday 20th of January 2021

Lots of fun! I tried the air fryer for the spaghetti squash and then the other vegetables I cooked on the stove top and added the squash to that. The sauce was great we added that individually to our bowls, added some steak and shredded carrots. We will make it again! I might buy the squash at Trader Joe’s for a faster turnaround. Thank you for the great recipe!


Tuesday 24th of November 2020

Easy and delicious! The hot spaghetti squash warms up the vegetables while still leaving a nice crunch to the veggies. The sauce completes the dish. I grew a lot of spaghetti squash this year, and this is a nice addition. Thank you! It is outstanding .


Monday 14th of September 2020

This was delicious! I used less coconut aminos (to my taste) and roasted sesame oil. This will definitely be on my meal rotation.


Wednesday 23rd of October 2019

Yum! Thanks for a delicious recipe! I made the squash on the weekend, came home from work the next day and put it together. I purchase store-shredded cabbage, carrot mix to make it even easier and added tofu for protein. I also used a little EEVO to sauté veggies but left it out of the sauce to save on calories. recipe is definitely a keeper! 👏