Spaghetti Squash and Peanut Sauce Casserole Vegan, Gluten Free

On a vegan, gluten free diet? Don't worry, the choices are unlimited. Try this casserole and you will not miss a thing. Delicious!


Spaghetti squash 1
For the sauce
Coconut milk 1 1/2 Cup (24 tbs)
Peanut butter 1/2 Cup (8 tbs)
Maple syrup 1/8 Cup (2 tbs)
All spice 1/2 Teaspoon
Olive oil/Vegan butter 1 Tablespoon
Coconut flakes 1 Tablespoon
Roasted peanuts 1/4 Cup (4 tbs)
Maple syrup 1 Tablespoon
Vanilla extract 1 Teaspoon
Rolled oats/Oatmeal 3/4 Cup (12 tbs)



Slice the spaghetti squash in half and remove the seeds.

Place in the preheated oven for 35 – 40 minutes at 400 degrees F.

Take out the squash and bring down the oven temperature to 350 degrees F.


Scrape the squash with a fork and place in a large mixing bowl. Set aside.

For the sauce – in a food processor, add in all the ingredients and blend well.

Pour over the squash and toss.

Place the mixture in a casserole dish and flat with a spatula.

For the crumble – in a pan, add in all the ingredients and toast over the stove for a few minutes.

Top the spaghetti mixture with the crumble and bake for 25 minutes.


Slice the casserole and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 382Calories from Fat 221

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 148 mg6.17%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet