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    Home » Recipes » Entreés

    Cheesy Broccoli Spaghetti Squash Casserole

    December 14, 2012 by keepinitkind 12 Comments

    Cheesy Broccoli Spaghetti Squash Casserole

    The winter holidays are my favorite.  I love Christmas, and New Year's is always fun, but that other holiday that happens at around this time, well, it's a super close second.  What holiday, you ask?

    Cheesy Broccoli Spaghetti Squash Casserole

    Festivus.  That's right, my friends, Festivus.  It's a Festivus for the rest of us.  Every year, for the last 8 years (I think- it may be longer, but my memory is crap these days), my San Jose friends and I get together and have a potluck in the name of Festivus.  These are the friends I've known since high school.  These are the friends who have seen me at my best and also in Vegas my not-so-fine moments.  They've stuck by my side, even in sticky situations.  Hanging with these guys (I say "guys" because this group is mostly guys, save myself and one other girl, as well as a few girlfriends/wives we've collected along the way) is like hanging with my family, but the family I never have to be on my best behavior around.  We grew up together, we know each other's quirks, we know each other's stories and we have stories together.  I may get to see one or two of these wonderful people throughout the year, but it's guaranteed that I'll see them all once a year at Festivus.

    Cheesy Broccoli Spaghetti Squash Casserole

    My friends and I prefer a traditional Festivus.  There's an aluminum poll of some sort, we "air our grievances" over dinner and well, we used to do the "Feats of Strength" but have given that up over time.  During the airing of grievances, we go around the table and discuss everything that has pissed us off upset us over the past year.  In recent years, I haven't had any grievances to share.  Sure, I could complain about gas prices and how much my canine roommate sheds and why, god, why did Flight of the Conchords have to end after 2 seasons(?????), but it sounds so ridiculous coming out of my mouth when I have been blessed with so much.  When my life is so incredible and every breath I take feels like a gift, it seems almost disgraceful to complain about those little things, when in reality, it's those little things that help make my life so great.  I do get a kick listening to my friend's grievances, though, and I'm thankful that I have these people in my life, sharing their grievances with me.  We also added a Festivus tradition of our own:  after airing our grievances, we go around the table, sharing everything we're thankful for.  This is my favorite part.  I love hearing about all the wonderful things happening for my friends.  I look forward to it every year.

    Cheesy Broccoli Spaghetti Squash Casserole

    As I mentioned, Festivus is a potluck, composed of comfort food, most of which is vegetarian (a handful of my friends are vegetarian, though Chris and I are the only vegans).  I have been trying to decide what to bring this year.  I want it to be something that freezes well or that I can easily prepare the day of and I want it to be something that demonstrates how tasty and delicious vegan eats can be.  Much deliberation over this subject and the need to do something with the broccoli and spaghetti squash from my CSA led me to this casserole.

    Cheesy Broccoli Spaghetti Squash Casserole

    Broccoli and mushrooms and "spaghetti" and creamy, cheesy goodness, baked in a casserole with a crunchy pecan parmesan crust, is just the epitome of winter comfort food.  The cheese sauce is just a simple blend of coconut milk yogurt, nutritional yeast, miso, and a couple of spices, and is probably the best thing to happen to vegetables in the history of vegetables (that may be a slight exaggeration).  I know you all are probably sick of me going on and on about this pecan parmesan, but seriously, it totally ties this dish together.  It adds the perfect light, crispy texture to counter balance all of the creaminess going on inside the casserole.  If brought to a potluck, I can assure you that people will be going back for seconds.  It's also pretty wonderful as a meal all by itself, especially if eaten in front of the fire with a good movie playing.  It would also be a fantastic side dish at your holiday dinner table.

    Cheesy Broccoli Spaghetti Squash Casserole

    This dish is a definite contendor for my Festivus potluck contribution.  Chris did make me promise that the next time we have to bring food to a party, that I would bring this pizza, so I would have to say that's it's a toss-up between the two.  This year, due to scheduling conflicts, we are celebrating Festivus after Christmas (it's technically supposed to be on 12/23), so I have some time to think this over.  I think I'll need to make another batch of this to help me decide...

    Cheesy Broccoli Spaghetti Squash Casserole

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    Cheesy Broccoli Spaghetti Squash Casserole

    Yield: serves 8-10

    Cheesy Broccoli Spaghetti Squash Casserole

    Ingredients

      for the casserole
    • 1 medium spaghetti squash
    • 1/2 teaspoon olive oil
    • 3 cloves garlic, minced
    • 1/2 onion, diced small
    • 2 cups mushrooms, thinly sliced
    • 1 large head of broccoli, chopped into bite-sized pieces, including the stem
    • 2 tablespoons Bragg Liquid Aminos (or tamari/soy sauce)
    • 1 15oz can of organic fire-roasted tomatoes
    • 1/4 cup sun-dried tomatoes, thinly sliced
    • 2 teaspoons dried basil
    • 1 1/2 teaspoons dried oregano
    • 1 teaspoon dried thyme
    • salt and pepper to taste
    • 1/3 cup pecan parmesan
    • for the cheesy sauce
    • 1 16oz container coconut milk yogurt (I used So Delicious brand)
    • 3/4 cup nutritional yeast
    • 2 teaspoons miso
    • 3/4 tsp garlic powder
    • 1/2 teaspoon smoked paprika
    • a few dashes of salt
    • pepper to taste

    Instructions

      for the cheesy sauce
    1. Combine all ingredients in the bowl of a food processor and pulse until smooth. Chill until ready to use.
    2. for the casserole
    3. Pierce the spaghetti squash with a fork about 20 times, all around the squash. Place on a microwave-safe plate in the microwave. Microwave on high for 10 minutes, flipping over halfway through. Alternatively, you can roast it in the oven, following instructions here. Remove and let cool.
    4. Preheat the oven to 400. Lightly grease or spray a 9x13 casserole dish with olive oil. Set aside.
    5. Once the spaghetti squash is cool enough to touch, use a large knife to cut it in half, lengthwise. Use a spoon to scoop out the seeds. Then use a fork to scrape out the "spaghetti" flesh and setting it aside, until all that is left is the outer skin of the squash. Discard the outer skin and set the spaghetti flesh aside.
    6. In a large, shallow saucepan, heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the onion and saute until the onion is translucent. Add the mushrooms and saute for about 3-4 minutes. Add the broccoli and the Bragg's and saute until the broccoli just begins to get tender. Add the can of tomatoes, the sun-dried tomatoes, and the spices. Saute for about 2-3 minutes before adding the spaghetti squash and mixing well. Let cook for about 3 minutes, then add salt and pepper to taste. Remove from heat. Add the cheesy sauce and mix until fully combined.
    7. Pour the contents of the saucepan into prepared casserole dish. Cover with foil and place in the oven. Bake for 30 minutes. Remove from the oven and sprinkle the top with the pecan parmesan. Return to the oven, uncovered, and bake for 10 minutes. Remove from oven and let stand for about 10 minutes before serving. Serve warm and enjoy!
    3.1

    Cheesy Broccoli Spaghetti Squash Casserole

    P.S. Festivus Yes!  Bagels No!

    Photography by Chris Miller

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    Reader Interactions

    Comments

    1. Heather

      December 14, 2012 at 5:52 am

      This looks amazing Kristy! I am totally making this over the weekend 🙂

      You tradition sounds like so much fun, it is incredible that you have kept up your friendships from Highschool - can't wait to hear the recap after Frestivus!xo

      Reply
      • keepinitkind

        December 16, 2012 at 11:07 pm

        Thanks Heather- I hope you enjoy it as much as we did. 🙂

        I am very blessed to have found that group and to be able to call them my friends. They're a great bunch. 🙂

        Reply
    2. Caitlin

      December 14, 2012 at 6:48 am

      i can't even comprehend how delicious this looks. i wish i had spaghette squash at home and could make this tonight for dinner. i am making this over the weekend. i feel like i could EASILY eat this whole thing in two sittings. and the pecan parmesan omg.

      Reply
      • keepinitkind

        December 16, 2012 at 11:13 pm

        It is so good- Chris had 3 helpings. I had planned on us having it for dinner 2 nights in a row, but he did not leave enough. So I had to split the leftovers up for my lunch for a couple days. 🙂

        Reply
    3. christine

      December 14, 2012 at 5:48 pm

      Yum! This sounds delish. I love spaghetti squash casseroles and just got a huge bunch of broccoli from my CSA as well.
      PS: I am constantly asking the same thing about Flight of the Conchords. 😉

      Reply
      • keepinitkind

        December 16, 2012 at 11:16 pm

        Thank you, Christine! It is such a great use of both veggies. And the Conchords, man. Why?!?! 😉

        Reply
    4. Somer

      December 18, 2012 at 11:47 am

      You are a brave girl photographing a casserole! Mine never look that pretty 😉 This one looks like a keeper. Have an awesome festivus! You're Flight of the Conchords comment made me want to cry!

      Reply
      • keepinitkind

        December 19, 2012 at 12:23 pm

        Thank you! Trust me, this tastes WAY better than it looks. Chris and I both thought it looks a little like barf, but the pictures turned out okay, and it tastes INCREDIBLE! 🙂

        Reply
    5. Gabby @ the veggie nook

      December 19, 2012 at 3:03 pm

      This looks delicious Kristy 🙂 Have so much fun celebrating with your old friends!

      Reply
      • keepinitkind

        December 23, 2012 at 11:59 am

        Thank you! I will- I can't wait! 🙂

        Reply
    6. Cindy (Vegetarian Mamma)

      January 04, 2013 at 5:29 pm

      Oh, I made spaghetti squash tonight, I wish I would have made it this way!! YUM My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! 🙂 Many recipes are naturally gluten free.
      Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the "glutenfree bloggers" tab on our blog! Thanks, Cindy 🙂

      Reply
      • keepinitkind

        January 11, 2013 at 12:53 am

        Thanks, Cindy! 🙂

        Reply

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