Vegan Recipes

Spaghetti Squash Recipe Vegan

If you’re looking for a nutritious and delicious alternative to traditional pasta, Spaghetti Squash Recipe Vegan is here to impress. With its unique stringy texture that resembles spaghetti noodles, spaghetti squash is a versatile ingredient that can be transformed into a variety of satisfying dishes. This vegan spaghetti squash recipe combines the natural sweetness of the squash with a flavorful sauce and plant-based toppings, creating a wholesome and satisfying meal. Embrace a lighter and healthier option with this vegan twist on spaghetti that will leave you feeling nourished and satisfied.

Servings: 4 servings


  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Optional toppings: fresh basil leaves, nutritional yeast, vegan Parmesan cheese


  1. Preheat the oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy center using a spoon. Drizzle the cut sides with olive oil and sprinkle with a pinch of salt and pepper.
  3. Place the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for about 40-45 minutes or until the flesh is tender and easily pierced with a fork.
  4. While the squash is roasting, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
  5. Stir in the diced tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
  6. Once the spaghetti squash is cooked and slightly cooled, use a fork to scrape the flesh lengthwise, separating it into strands that resemble spaghetti noodles.
  7. Transfer the spaghetti squash strands into the skillet with the tomato sauce. Gently toss the squash with the sauce until well combined and heated through.
  8. Serve the vegan spaghetti squash in bowls, topping each portion with fresh basil leaves, nutritional yeast, or vegan Parmesan cheese, if desired.
Nutrition Facts per Serving (approximate values):
  • Calories: 170
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 541mg
  • Total Carbohydrate: 27g
  • Dietary Fiber: 6g
  • Sugars: 11g
  • Protein: 3g

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