Vegan Spaghetti Squash with Marinara Sauce
This plant-based dish is a fantastic alternative to traditional spaghetti. It is low in calories and carbs, but high in nutrients, making it the perfect healthy meal option. Plus, it's super easy to prepare - just roast it in the oven until it's soft, then top with your favorite marinara sauce.
Ingredients
Plant-based ingredients:
- 1 large squash cut into halve, roast, then scrape
- 12 oz marinara sauce homemade or store-bought
- 3 cloves garlic
- kosher salt season to taste
- black pepper season to taste
- 1/4 cup parmesan cheese vegan, grated
- meatballs vegan: homemade or store-bought, or alternatively use mushroom, broccoli, or falafel, for the topping
- parsley or basil leaves, for garnish
Instructions
Yummy spaghetti!
- Preheat the oven to 400°F and line a baking dish.
- Cut the squash and remove the seeds. Drizzle with oil and season with kosher salt and black pepper.
- Place them into the baking dish upside down and bake for 30-35 minutes. Allow cooling completely.
- Meanwhile, in a saucepan, boil the marinara sauce then add the garlic. Adjust to taste with kosher salt and black pepper, if needed. Simmer for 5 minutes.
- Using a fork, scrape the cooled squash until you make the spaghetti strands. Just like in the picture.
- On a plate, place the spaghetti squash strands and toss to combine with warm marinara sauce.
- Garnish with fresh parsley or basil and add the grated vegan parmesan cheese! Enjoy!
Notes
Substitutions
- Marinara Sauce: You can use homemade and also you can buy them at the supermarket.
- Vegan Meatballs: I highly suggest the Morning Star Farms brand. But if meatballs are not your thing, substitute mushrooms, falafel, or even broccoli.
Nutrition
Calories: 133kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 511mgPotassium: 927mgFiber: 5gSugar: 7gVitamin A: 20349IUVitamin C: 46mgCalcium: 180mgIron: 2mg
Tried this recipe?Let us know how it was!