Fire-Roasted Tomato Basil Spaghetti Squash Bake

Inspired by a deep dish pizza, this tomato basil spaghetti squash bake spotlights

Italian flavors to create a casual, comforting casserole using seasonal flavors and ingredients. Made with roasted and pulled spaghetti squash, a simple basil-infused cashew cheese, chunky fire-roasted tomatoes, and protein-rich seitan, this meal is the perfect way to gather friends and family around your autumn table. Serve with a sprinkle of nutritional yeast and fresh basil on top, then dig in.

Fire-Roasted Tomato Basil Spaghetti Squash Bake [Vegan]


  • 1 cup raw cashews
  • 1 large spaghetti squash (about 3 pounds), halved and deseeded
  • 1 tablespoon olive oil
  • 1/2 cup nutritional yeast, plus more for topping
  • 1/2 cup fresh basil, plus extra for topping
  • 1/4 cup water
  • 2 garlic cloves, peeled
  • 1 tablespoon Dijon mustard
  • Juice of 1/2 a lemon
  • 1 8-ounce package Italian-seasoned seitan 1 24-ounce jar marinara sauce
  • 1 14-ounce can fire-roasted tomatoes, drained


  1. In a medium bowl, cover raw cashews with warm water. Allow to sit for a minimum of 60 minutes. Drain and set aside.
  2. Meanwhile, preheat oven to 450°F, rack in the middle. Line A baking sheet with foil.
  3. Drizzle olive oil over spaghetti squash and place cut side down on foil-lined baking sheet. Roast until fork tender, about 30 minutes. Remove squash from oven and allow to cool. Using a fork, carefully pull the spaghetti squash flesh, creating spaghetti squash strands.
  4. In a high-speed blender or food processor fitted with an "S" blade, blend the soaked cashews with 1/2 cup nutritional yeast, 1/2 cup basil, water, garlic, mustard, and lemon juice until very creamy. Set aside.
  5. In a medium bowl, whisk together marinara sauce and fire roasted tomatoes. Set aside.
  6. Reduce oven heat to 375°F.
  7. In a glass or ceramic casserole dish, evenly distribute about 1/4 of the tomato mixture to cover the bottom. Top with 1/3 of the seitan, 1/3 of the pulled spaghetti squash, then 1/3 of the cashew cheese mixture. Repeat, carefully layering until all ingredients have been used, being sure to end with the tomato mixture covering the top.
  8. Sprinkle with a bit of nutritional yeast and bake for 10-15 minutes, or until bubbling.
  9. Increase oven heat to broil and bake for an additional 5 minutes, or until top becomes crispy. Remove from heat, sprinkle with extra basil leaves, and serve.