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Vegan Spaghetti Squash
Vegan Spaghetti Squash
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Prep Time:
25 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Delicious vegan spaghetti squash with roasted veggies, perfect side for any meal.
Ingredients:
  • 1 large spaghetti squash, halved and seeded
  • 8 stalks fresh asparagus, trimmed and chopped
  • 3 large tomatoes, cut into wedges
  • 1 medium onion, cut into wedges
  • 0.5 cup thinly sliced patty pan squash, or more to taste
  • 4 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 5 medium mushrooms, sliced
  • 2 tablespoons sliced black olives
  • 1 tablespoon Italian seasoning
  • 1 pinch cayenne pepper
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then nestle spaghetti squash halves, cut-sides down, in a spacious baking dish and pour in about 3/4 inch of water.
  • Bake in the preheated oven for 45 minutes until tender. Remove, turn cut-sides up, and let cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
  • Spread asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with luscious olive oil and generously season with salt and pepper.
  • Roast vegetables in the oven for 45-60 minutes until caramelized and tender.
  • Once the vegetables are done roasting, use a fork to scrape out the spaghetti squash strands, discarding the skins.
  • Take the roasted vegetables out of the oven and pour their flavorful juices into a large pot over medium heat. Mix in mushrooms and olives. Remove and discard the tomato skins, then chop the onions into smaller pieces before adding all the vegetables to the pot. Season with Italian seasoning and a pinch of cayenne for a delicious kick.
  • Simmer without a lid for 15 minutes. Stir in spaghetti squash until fully mixed. Continue simmering until heated through, for an additional 2 to 3 minutes.

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