This tasty Spaghetti Squash Casserole transforms everyday vegetables into a satisfying, comfort-food masterpiece perfect for your autumnal table. Roasted spaghetti squash provides a nutritious base while earthy mushrooms and vibrant broccoli add texture and flavor. The star is the creamy, plant-based cheese sauce made with nutritional yeast and warming spices that brings everything together. Topped with golden breadcrumbs and baked to perfection, this nutritious casserole proves that healthy eating doesn’t mean sacrificing the cozy, indulgent flavors we crave during the holidays.

1 large spaghetti squash

1 broccoli crown, cut into florets

½ pound mushrooms, quartered

1 cup soy milk

1 cup veggie stock

3/4 cup nutritional yeast

½ lemon, juiced

1 teaspoon onion powder

1 teaspoon garlic powder

¼ teaspoon turmeric

½ teaspoon paprika

½ teaspoon dry mustard

¼ teaspoon black pepper

1–2 cooked russet potatoes

1 slice of toast, blended into crumbs (optional)

1. Preheat the oven to 375°F.

2. Cut the spaghetti squash in half, remove the guts, and place cut edge down on a glass baking dish. Add about a ¼” of water and bake in the oven for 50 minutes or until the skin is soft. Remove and set aside.

3. Place the mushrooms and broccoli on a parchment-lined baking sheet and bake for
25 minutes. Set aside.

4. Meanwhile, prepare the cheese sauce by adding the soy milk and next nine ingredients (through black pepper) to your blender and blend until smooth. Blend in the cooked potato a little at a time to reach a saucy, thick consistency.

5. Using a fork, scrape the spaghetti squash off the skin and add to a large mixing bowl along with the roasted broccoli, mushrooms, and cheese sauce. Stir to combine, then pour this mixture into a glass casserole dish. Top with breadcrumbs and bake uncovered for 20–30 minutes. Enjoy!