Description
Vegan Spaghetti Squash with Tomato Sauce is a delightful plant-based dish that combines the unique texture of spaghetti squash with a rich, flavorful tomato sauce. This healthy recipe is not only easy to prepare but also offers a nutritious alternative to traditional pasta. The sweet and savory flavors meld beautifully, making it a satisfying meal for any occasion—whether it’s a busy weeknight or a special gathering. With vibrant colors and enticing aromas wafting through your kitchen, this dish is sure to please everyone at the table. It’s perfect for meal prep as well, allowing you to enjoy delicious leftovers throughout the week.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a parchment-lined baking sheet. Roast for about 30–35 minutes until tender.
- While the squash roasts, heat olive oil in a saucepan over medium heat. Sauté chopped onions until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- Stir in canned diced tomatoes along with basil and oregano; season with salt and pepper. Let simmer on low heat while the squash finishes roasting.
- Once roasted, use a fork to scrape out strands of squash into noodle-like shapes.
- Combine shredded squash with the prepared tomato sauce in the pan and stir gently before serving hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 7g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg