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Macaroni Squash from The China Study Cookbook


A vegan and gluten-free macaroni squash recipe that is perfect for kids and adults


  • 1 16-oz box cooked whole wheat macaroni (I used gluten-free pasta)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons vegetable broth
  • 2 cups cooked butternut squash, mashed
  • ½ cup raw cashews
  • ½ cup soy milk
  • ½ cup water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons white miso
  • Sea salt to taste


  1. Preheat oven to 350˚F.
  2. Place cooked macaroni in a large baking dish and set aside.
  3. Saute onion and garlic with 2 tablespoons vegetable broth in a large skillet over medium high heat. Add squash and cook until just heated through. Add to macaroni and mix well.
  4. Process cashews, milk, water, nutritional yeast, and miso in a food processor until smooth.
  5. Pour over macaroni mixture and mix well. Season with salt. Then cover with foil, and bake for 15 minutes.
  6. Tip: Butternut squash can be purchased both in the frozen food section and in the produce section
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main dish
  • Method: Baking
  • Cuisine: Vegan, gluten-free

Keywords: macaroni squash, vegan macaroni, china study cookbook