Creamy Roasted Red Pepper Spaghetti Squash Noodles

October 17, 2022
The best kind of pasta dishes should be creamy, decadent, and rich – soaked with sauce that seeps into the noodle to infuse it with flavor.

The problem? These dishes are normally highly caloric and often low in nutritional value. If you’re constantly struggling between your taste buds and a well-balanced diet, this ‘pasta’ dish is the solution for you. Loaded with veggies, nuts, and bright spicy flavor, this dish is nutrient packed, creamy, and one hundred percent vegan.

Serve with a plant-based protein of your choice and savor all the scrumptiousness of spaghetti without regret.
roasted red pepper squash noodles in a white dish in front of a drink and spaghetti squash

Creamy Roasted Red Pepper Spaghetti Squash Noodles

Recipe Type: Detox Hearty Entrees
utensils YIELDS 4-6 servings
herb graphic for recipe card
  • 1 jar of red peppers (~2 cups)
  • 3/4 cup unsalted cashews
  • 3/4 cup water
  • 1/4 tsp cayenne
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1 1/2 cup carrot chunks
  • 1 onion
  • 1 medium spaghetti squash
        graphic for recipe card


1. Pre-Prep: Soak 3/4 cup cashews in 3/4 cup water for 2-4 hours 

2. Preheat the oven to 400 degrees Fahrenheit

3. Cut the squash in half and poke holes in the squash skin with a fork

4. Remove seeds from inside (these can be reserved for roasted seeds!)

5. Add a dash of salt and pepper to the squash, and massage with a dollop of olive oil

6. Bake squash for 30 to 40 minutes

7. While squash is roasting, dice onions and carrots into fine pieces

8. Heat a pan on medium low and sautee onions and carrots for 5 to 10 minutes or until golden brown

9. Once browned, set ¼ cup of onions aside for the sauce

10. Blend soaked cashews until fully pureed

11. Strain through a nut bag and put strained cashew milk back in the blender 

12. Add roasted red peppers, cayenne, paprika, salt, black pepper, and ¼ cup of onions and blend until well-combined

13. Heat sauce in saucepan over stove, adding roasted carrot chunks and onions into the sauce

14. Serve sauce over spaghetti squash and enjoy!

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Dana Drosdick

Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.


always stay inspired!