Vegan, Gluten & Dairy Free “Spaghetti” Squash Casserole

Busy work week? Who am I kidding…every week is crazy! No need to stress on lunches for the week with this gut healing and satisfying lunch option that will keep you energized and full for the long work week!

Health Benefits:

  1. Vegan & Gluten-Free Crumbles. Great for those with food allergies and/or vegan but still want the added protein and fiber. 
  2. Kimchi: Anti-inflammatory benefits and probiotics that help keep your gut healthy. 
  3. Spinach: Added greens that increases veggie content without the chopping and washing. Just throw it in and you’ve got an added green to your dish!
Vegan, Gluten & Dairy Free "Spaghetti" Squash Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6 Servings
Author: Jenni & Stitch
  • 1 Onion
  • 2-3 Tbsp Kimchi (probiotic)
  • 1 Cup Tomato & Basil Spaghetti Sauce w/o added sugars
  • 1 Can Tomato Sauce
  • 2 Cups Spinach
  • 1 Spaghetti Squash
  • 1/2 Bag Vegan Crumbles gluten free
  • Siracha optional
  1. Poke holes in Squash and microwave. My squash was quite large; therefore, I microwaved for about 10 minutes. Making it easier to cut. 

  2. Cut squash in half and remove seeds. Add salt, pepper and olive oil then turn upside down and bake 400 degrees for about 25 minutes until golden brown and juices flowing from squash. 

  3. While squash is cooking, I cook the onion in olive oil. Then add the vegan meat (frozen) with the sauces. Bring to boil then let is simmer for 10-15 minutes. 

  4. Turn off head and add spinach to sauce and set aside. 

  5. Scrape of spaghetti squash with fork and either add it to each individual dish or incorporate it all into the pan. I added it all to the pan for easier access for lunches throughout the week.