This spaghetti squash pasta dinner is out of this world delicious. It’s totally hearty without any meat. Check out what’s in this healthy recipe that tastes so good. Enjoy every bite!
If you have never tried spaghetti squash for a main meal, you really should. Especially if you add your favorite sauce like we did. This pasta sauce is my daughters favorite vegetarian recipe. You won’t know it though. The texture is just that of ground meat. This is a quick and easy meal that my whole family loves. Even my husband! Give this a try, it’s healthy and really tasty.
Spaghetti Squash Pasta with Veggie Tomato Sauce
Yields: 4 main dishes
**Just a note: If you can buy squash already cut in half at your local market grab it! I have an easy way to cut the squash but, if it’s already cut, that’s one less step.**
Ingredients:
- 2 large spaghetti squash
- 2 tbsp olive oil
- 1 to 2 – 24 to 28 ounce jars favorite pasta sauce, I used a vegan brand
- 1 medium chopped onion
- 2 cloves garlic or garlic powder
- sea salt and pepper to taste
- 1 tbsp fresh chopped basil, or 1/4 tsp dried
- 1/2 cup frozen ground soy vegetarian crumbles, Boca or Morning Star both have great products
- fresh basil for garnish, optional
Directions: **Please read through directions before starting the recipe.
- Preheat oven to 375 degrees. Have two large glass baking pans sprayed with cooking spray ready and set aside.
- Place each squash in microwave oven for about 4 minutes just to soften up just a bit so it’s easier to cut.
- When they are both out, cute lengthwise with a large knife. Scoop out all the seeds and discard.
- Place both sides face down in each pan, add in 1/2 cup cold water for each pan. Bake for about 35 minutes or until just tender.
- This is the fun part, rake a fork back and forth to remove all spaghetti stands. Place in a large bowl and cover with foil to stay warm.
- While the squash in baking, start your sauce. In a large non stick pan, sprinkle olive oil and cook onions for a minute or two, add in garlic, spices and then the crumbles. They can still be frozen.
- Toss around until all looks coated with oil and the crumbles and onions are slightly brown.
- Add sauce, sauté until hot and bubbly. Let simmer for 10 minutes at a very low heat.
- With a fork, toss the spaghetti around gently to make sure there are no big clumps. Now, serve each person a nice portion of spaghetti. Top with your homemade sauce. Sprinkle cheese if using and fresh basil leaf.
Enjoy to your heath!
