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Vegan Creamy Asian Spaghetti Squash Recipe

This creamy Asian vegan spaghetti squash recipe is so easy to make and is the perfect quick and easy dinner or side dish! Ready in about 20 minutes, this creamy Asian spaghetti squash is going to become one of those dishes you make again and again!

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

Why you will love this recipe

  • Great for meal prep – this healthy creamy Asian spaghetti squash recipe is just as delicious the next day and can be served hot or cold, making it perfect for meal prep! Leftovers the next day are incredible, so make a double batch and enjoy this all week!
  • Packed with flavor – the creamy Asian sauce is so flavorful and comes together in just minutes! Use the sauce on spaghetti squash or even regular rice noodles to create a meal everyone will love! This recipe is gluten free, dairy free, vegan, and can be made Whole30!
  • Great way to get in lots of veggies! The spaghetti squash and veggies in this recipe are so filling and so flavorful thanks to the creamy Asian inspired sauce. It’s going to become one of your favorite ways to get in more vegetables!
White bowl filled with creamy Asian vegan spaghetti squash recipe with chopsticks holding a bite of the spaghetti squash recipe up over the bowl
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Ingredients

  • Spaghetti squash
  • Purple cabbage
  • Bell peppers (red, yellow, orange)
  • Shredded carrots
  • Green onion

Creamy Asian Sauce:

Instructions

Start by preparing the spaghetti squash. I love using the air fryer to make spaghetti squash, but you can also use the instant pot, oven or microwave (see below).

While the spaghetti squash is cooking, shred the cabbage, thinly slice the bell pepper and chop the green onion. Put aside.

Make the sauce by combining all the ingredients in a bowl or container. Stir well.

Once spaghetti squash is done cooking, carefully scrape it out into a large bowl. Add the rest of the ingredients and stir well.

Serve hot, room temperature or cold.

Top tips

The best way 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

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!

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Tips for chopping vegetables quickly

My go to gadget in the kitchen is a spiralizer. 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

What to add to this recipe

Protein: To make this a full meal, add your favorite protein: shredded chicken, Teriyaki Chicken, Teriyaki Salmon, Air Fryer Shrimp, 10 Minute Asian Chicken, Canned salmon, tuna, or canned chicken, Chickpeas.

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

Ingredients

  • 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

Instructions

  • 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.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
165
Fat
 
9
g
Carbohydrates
 
16
g
Fiber
 
3
g
Sugar
 
5
g
Protein
 
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

Recipe Rating




Jamie

Monday 22nd of February 2021

This is our family's favorite asian style spaghetti!

Katie

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!

Margaret

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 .

Sara

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.

Denise

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! 👏