Roasted spaghetti squash is so satisfying and delicious, and a perfect substitute for carb heavy spaghetti. Top it with some hearty marinara sauce and you’ve got the ultimate combo!
Squash is such a versatile vegetable and can be used in a number of ways. Spaghetti squash is not only low calorie and low carb, but it’s actually very filling. Just one half of the squash topped with this hearty tomato sauce keeps me full for hours.
This low carb option will definitely satisfy your pasta craving, and is 100% guilt free!
This roasted spaghetti squash is delicious and has the perfect “al dente” texture that many Italians look for in their pasta. Win!
How to prepare roasted spaghetti squash
Just slice the tops off your squash, and then cut in half lengthwise. Place them hollow side up on your prepared baking tray.
Then drizzle each half with olive oil and sprinkle with salt and pepper. Bake your spaghetti squash in the oven while you prepare your tomato sauce. Quick, easy and YUM.
How to prepare your hearty vegan marinara
Start by sauteing your veggies really well. I like to cook out my veggies long enough for all the liquids to evaporate. This will leave you with a richer, heartier sauce later.
Since the roasted spaghetti squash contains a lot of water, a nice thick sauce will help balance that out!
Once the veggies are cooked down, add your tomato sauce and seasoning and simmer for about 15 minutes or so, while the squash is baking in the oven.
Serve your spaghetti squash in its shell with a generous scoop of tomato sauce on top.
Or, scoop out the squash using a fork, transfer to a plate, and top with your homemade tomato sauce. Garnish with green onion, chili flakes, or vegan Parmesan cheese if desired.
You’re going to LOVE this spaghetti squash recipe!
- Great texture
- Gluten Free
- Low in calories
- Much lower in carbs compared to traditional spaghetti
- Makes great leftovers
- Totally guilt free!
More tasty squash recipes
- Butternut Squash Mac & Cheese [Vegan + Oil Free]
- Creamy Autumn Soup w/ Squash & Pumpkin
- Instant Pot Butternut Squash Soup (Or Stove Top)
- 2 spaghetti squash
- 3 tsp olive oil divided
- Salt and pepper to taste
- 1 red onion thinly sliced
- 1 red or yellow pepper thinly sliced
- 4 cremini mushrooms thinly sliced
- 3 cups homemade tomato sauce or store bought
- 2 tbsp tomato paste
- 1/2 tsp sea salt
- 1/4 tsp oregano
- Optional Garnishes: green onion, chili flakes or fresh basil
- Preheat the oven to 425 degrees F and line a baking tray with parchment paper.
- Slice your spaghetti squash in half, lengthwise. Scoop out the seeds and place them hollow side up on your baking sheet.
- Drizzle each half of the squash with 1/2 tsp (2 of the 3 tsp total) worth of olive oil and sprinkle them with salt and pepper.
- Bake your squash for 30-35 minutes or until you can easily pierce the squash with a fork and edges are golden brown.
- Meanwhile, in a large skillet, add the remaining teaspoon of olive oil, onion, pepper and mushrooms and sauté over medium heat for until softened and liquids mostly evaporated. This should take about 5-7 minutes.
- Add the tomato sauce, tomato paste, salt and oregano to the skillet and simmer over medium low heat for about 15 minutes.
- Using a fork, fluff the squash up a bit and then ladle the sauce over your roasted spaghetti squash. OR scrape out the squash with a fork and transfer to a plate. Then top with the tomato sauce.