| |

Spaghetti Squash with Meatballs & Vegan & Gluten-Free Bechamel Sauce

Spaghetti Squash

I have been craving a creamy white spaghetti for so long! I thought that there was no way I would ever have it again after becoming dairy and gluten intolerant but I was wrong! This Vegan & Gluten-Free Bechamel Sauce is delicious and works perfectly for pasta or any dish where you want to add some creaminess. I made the sauce twice this week already even my husband loved it and he can eat all the dairy he wants! I used spaghetti squash as a healthier alternative to spaghetti and it is just as delicious. I am serious, you have to try it! Of course, what is spaghetti without meatballs? So, I whipped up some quick meatballs to top it all off! I hope you make and enjoy this healthy and delicious weeknight meal 🙂


1 spaghetti squash

Salt & Pepper to taste

1-2 tbsp olive oil

1 tbsp garlic powder


  • Preheat oven to 400 F.
  • Score the squash on both sides. Microwave for 2-3 minutes to soften a bit. Then using a sharp knife cut the squash in half. It isn’t easy so be careful and patient. Once cut open, take our seeds and innards using your hands or a scooper.
  • Coat the flesh with oil, salt, and pepper. Then place on a baking sheet flesh side down. Bake for 45-50 minutes till fork tender.
  • Once cooked, using a fork scrape out the strings that look like spaghetti and voila!

Beef Meatballs Ingredients

1 lb of ground beef

1 small onion finely chopped

1/3 cup chopped parsley

1 tsp allspice

1 tbsp garlic powder

Salt & Pepper to taste

1 minced garlic clove

1 beaten egg

1 tsp paprika


  • Preheat oven to 360 F.
  • Mix all the above ingredients together. Using a cookie scooper, shape them into balls so they are all uniform. Place on a baking sheet. Bake for 20-25 minutes till cooked through or to your liking.

Vegan & Gluten-Free Bechamel Sauce Ingredients

2 cups unsweetened original almond milk

2 tbsp nutritional yeast (I use Trader Joe’s brand)

2 tbsp gluten-free baking flour (I use Bob’s Red Mill 1:1)

3 tbsp vegan butter ( I use earthly balance brand)

Salt & Pepper to taste

Garlic powder to taste

Pinch of Nutmeg


  • Melt the butter in a small pot till almost boiling on medium heat. Add in the gluten-free flour 1 tbsp at a time. Make sure to consistently stir so you do not burn anything. Stir with flour for a few seconds then slowly start adding the 2 cups of milk (1 cup at a time while stirring).
  • Keep stirring till it starts to slightly thicken. Then add the nutritional yeast. Keep stirring on medium heat allowing it to continue thickening. Then add the salt, pepper, garlic powder and nutmeg. Stir and once at desired thickness take off heat and pour into a bowl. It will continue to thicken as it cools!





Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *