Stuffed Spaghetti Squash with Cajun Cream Sauce
Ingredients
Spaghetti Squash
• 1 large spaghetti squash, halved lengthwise & seeded
• 1 tbsp olive oil
• Salt & black pepper to taste
Cajun Cream Filling
• 1 tbsp olive oil or vegan butter
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1½ tsp Cajun seasoning (salt-free preferred)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp cayenne (optional)
Cajun Cream Sauce
• 1 cup raw cashews, soaked 2–4 hours (or boiled 15 minutes)
• ¾ cup unsweetened plant milk (oat or cashew works best)
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• Salt to taste
Garnish (optional)
• Sliced green onions
• Fresh parsley
• Extra Cajun seasoning
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Instructions
1. Roast the Spaghetti Squash
1. Preheat oven to 400°F.
2. Brush squash halves with olive oil and season with salt and pepper.
3. Place cut-side down on a baking sheet.
4. Roast 35–40 minutes until tender.
5. Flip and gently shred the inside with a fork to create strands.
2. Make the Cajun Cream Sauce
1. Add all sauce ingredients to a blender.
2. Blend until completely smooth and creamy.
3. Set aside.
3. Cook the Filling
1. Heat oil in a skillet over medium heat.
2. Sauté onion and bell pepper 3–4 minutes until softened.
3. Add mushrooms and cook until browned and slightly caramelized.
4. Stir in garlic, Cajun seasoning, smoked paprika, thyme, and cayenne.
5. Cook 30 seconds until fragrant.
4. Bring It Together
1. Pour Cajun cream sauce into the skillet.
2. Simmer 3–5 minutes until thickened.
3. Taste and adjust seasoning.
5. Stuff & Serve
1. Spoon the creamy Cajun filling into each spaghetti squash half.
2. Garnish with green onions, parsley, and a light sprinkle of Cajun seasoning.
3. Serve warm.
If you're looking to add a twist to your usual roasted spaghetti squash, this Stuffed Spaghetti Squash with Cajun Cream Sauce offers a perfect blend of creamy, spicy, and savory flavors that elevate this vegetable to a whole new level. What I particularly love about this recipe is how it balances plant-based ingredients with bold seasonings like smoked paprika, Cajun spices, and a hint of cayenne, giving the dish vibrant depth without overwhelming the natural sweetness of the squash. From my experience, soaking raw cashews before blending them into the sauce is a game-changer—it creates an ultra-smooth, rich base that mimics traditional cream sauces wonderfully. Using plant milks like oat or cashew milk helps keep the sauce light yet creamy, making it suitable for many dietary preferences. When preparing the filling, I recommend caramelizing the mushrooms well to bring out their umami flavors, which complement the Cajun spices beautifully. One tip I have is to adjust the seasoning carefully, especially the salt and cayenne levels, to suit your heat tolerance and dietary needs, since Cajun seasoning blends can vary in salt content. Additionally, if you want to save time, the squash can be roasted a day in advance and stored in the fridge. Reheat gently before stuffing with the flavorful filling. Garnishing with fresh parsley and green onions not only adds a pop of color but also a fresh, herbal contrast to the rich sauce. This dish makes a comforting yet healthy dinner option, showcasing how versatile spaghetti squash can be when paired with creative sauces. Whether you're vegan, plant-based, or just looking to try a new vegetable recipe, this stuffed spaghetti squash with Cajun cream sauce will become a favorite in your rotation.