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A deliciously satisfying sweet bread made with spaghetti squash ready in just about an hour. Get ready for a new sweet take on this ingredient! #spaghettisquash #bread #sweetbread #veganbread #dessert #underanhour #snack #bestofvegan #veganized #aquafaba #flaxseed #oilfreevegan #musttry

Easy Spaghetti Squash Bread w/ Aquafaba (Vegan + Oil-Free)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices


A deliciously satisfying sweet bread made with spaghetti squash ready in just about an hour. Get ready for a new sweet take on this ingredient!


Wet Ingredients

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup spaghetti squash, packed
  • 1/2 cup aquafaba (chickpea brine aka liquid from canned chickpeas)
  • ¼ teaspoon cream of tartar
  • ½ cup mashed banana
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1½ cups all-purpose flour
  • 3/4 cup coconut sugar
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: ¾ cup chocolate chips or nuts

Pairs well with


  1. Preheat the oven to 400°F and prepare a bread pan by either lightly oiling it or lining it with parchment paper.
  2. Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
  3. Place the spaghetti squash, whole, into the microwave for 2 minutes. Remove and carefully slice it in half lengthwise. Scoop out and discard the seeds and inner pulp, and then transfer it into a large baking dish, cut sides down. Add about 1-inch of water into the dish and place it back into the microwave for 5-7 minutes, or until soft and cooked through. Remove from the microwave and transfer the spaghetti squash to a large place or cutting board, being careful not to burn yourself! Once it is cool enough to handle, use a fork to gently pull the squash flesh from the peel and to separate the flesh into spaghetti-like strands. Measure out 1 cup of strands (packed) and set aside. Store any extra squash in the refrigerator for other uses (it pairs well with spaghetti sauce).
  4. In a medium bowl, mix together all of the wet ingredients except for the aquafaba. Add in the prepared flax egg and mix until everything is well incorporated. Set aside.
  5. In a large bowl, mix together together all of the dry ingredients. Add in the wet ingredients and mix until everything is uniform.
  6. In a separate large bowl, add the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium-high for 8-10 minutes, or until firm peaks form. Gently fold the aquafaba mixture into the batter, being careful not to over mix it so it remains fluffy.
  7. Pour the batter into the prepared bread pan and bake for 45-50 minutes (ours was ready in 45).
  8. Remove from the oven and allow for the bread to cool for at least 30 minutes before serving.


  • The nutrition facts do not take into consideration the optional chocolate or nuts.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Bread, Baked Goods, Dessert
  • Cuisine: Vegan, Oil-Free

Keywords: bread, aquafaba, dessert, spaghetti squash, oil free