Name: Simple Vegan Spaghetti Squash Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 6
Cuisine: US
Ingredients: 1 large spaghetti squash, halved and seeded; 8 stalks fresh asparagus, trimmed and chopped; 3 large ripe tomatoes, cut into wedges; 1 medium sweet onion, cut into wedges; 0.5 cup thinly sliced patty pan squash; 4 cloves fresh garlic, thinly sliced; 2 tablespoons extra virgin olive oil; Sea salt and freshly ground black pepper to taste; 5 medium cremini mushrooms, sliced; 2 tablespoons sliced Kalamata olives; 1 tablespoon high-quality Italian seasoning blend; 1/4 teaspoon cayenne pepper (optional, for a touch of heat)

Transform humble spaghetti squash into a vibrant, flavor-packed vegan masterpiece. This dish celebrates fresh, seasonal produce, roasted to perfection and then simmered in a fragrant, herbaceous sauce. A delightful and wholesome culinary experience that's both satisfying and good for you!

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch of water to the dish. (5 minutes)

02

Step

Bake in the preheated oven until the squash is easily pierced with a fork, about 45 minutes. Remove from oven and turn cut-sides up; let cool slightly, about 10 minutes. Reduce oven temperature to 300°F (150°C). (55 minutes)

03

Step

While the squash cools, on a large baking sheet, arrange asparagus, tomato wedges, onion wedges, patty pan squash slices, and sliced garlic. Drizzle evenly with olive oil and season generously with sea salt and freshly ground black pepper. (10 minutes)

04

Step

Roast the vegetables in the preheated oven until tender and slightly caramelized, about 45 minutes to 1 hour. (60 minutes)

05

Step

Once the spaghetti squash is cool enough to handle, use a fork to scrape the insides of the squash, creating spaghetti-like strands. Discard the skins. (10 minutes)

06

Step

Remove roasted vegetables from the oven. Carefully pour any accumulated vegetable juices from the baking sheet into a large pot or Dutch oven set over medium heat. Add the sliced mushrooms and Kalamata olives to the pot. (5 minutes)

07

Step

For a smoother sauce, peel the tomato skins before chopping the roasted tomatoes. Roughly chop the roasted onions into smaller pieces. Add all roasted vegetables to the pot. Season with Italian seasoning and cayenne pepper (if using). (5 minutes)

08

Step

Simmer, uncovered, allowing the flavors to meld, for 15 minutes. (15 minutes)

09

Step

Add the spaghetti squash strands to the pot and gently mix until well combined. Continue to simmer until heated through, about 2 to 3 minutes more. (5 minutes)