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Spaghetti Squash with Vegetarian Meat Sauce

This recipe for spaghetti squash with vegetarian meat sauce is a delicious dinner idea.

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.

Vegetarian “meat” sauce?

Yes! But, you probably wouldn’t even think that’s what this sauce is.

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 with Vegetarian Meat 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.**

What’s in this recipe for spaghetti squash with vegetarian meat sauce…

Ingredients:

For the squash:

  • 2 large spaghetti squash
  • 2 teaspoons olive oil
  • sprinkling of salt and pepper, I used sea salt

For the vegetarian meat sauce:

  • 2 tablespoons olive oil
  • 1 to 2 – jars favorite pasta sauce, I used Rao’s 
  • 1 small to medium chopped onion
  • 2 cloves garlic or 1 teaspoon garlic powder
  • sea salt and pepper to taste
  • 1 to tablespoons fresh chopped basil, or 1/4  to 1/2 teaspoon dried
  • 1 1/2 cups frozen ground soy vegetarian crumbles, Boca or Morning Star both have great products
  • fresh basil for garnish, this optional
  • grated parmesan cheese for topping, this is optional

Directions:  **Please read through directions before starting the recipe.

  1. Preheat oven to 375 degrees. Have one or two large rimmed baking pans/cookie sheets sprayed with cooking spray. Set aside for now.
  2. Place each squash in microwave oven for about 4 minutes just to soften up just a bit so it’s easier to cut. (You can skip this part, I just find it easier to cut)
  3. When they are both out, cute lengthwise with a large, sharp knife. Scoop out all the seeds and discard. (I used a grapefruit spoon, works great and also for so many other uses)
  4. Place the sliced squash on the baking pan. Brush a little olive oil over each half. Don’t add more olive oil. Too much can make the squash watery. Sprinkle a little salt and pepper over each half. Turn the squash over on the cut side.
    With a fork or knife, poke a few holes on the tops of each squash. Bake anywhere from 35 to 50 minutes or until the tops start to turn a light golden brown and the cut side has some golden color too. Pierce with a fork. The squash should be nice and tender. Try not to over cook. You want the squash to have some texture like thin spaghetti.
  5. This is the fun part, rake a fork back and forth to remove all spaghetti stands. If there are any leftover seeds, just pick them out and discard. Place spaghetti squash in a large bowl and cover with foil to stay warm.
  6. While the squash is 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.
  7. Toss around until all looks coated with oil and the crumbles and onions are slightly brown.
  8. Add sauce, sauté until hot and bubbly. Let simmer for 10 minutes at a very low heat.
  9. 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.

Here’s a few more delicious vegetarian dishes…

TikTok Carrot Salad

Simple Stir Fry Veggie Sesame Noodles

Red Bean Vegetable Soup

Print recipe below

Spaghetti Squash with Vegetarian Meat Sauce

This recipe for spaghetti squash with vegetarian meat sauce is a delicious dinner idea.  It’s totally hearty without any meat. Check out what’s in this healthy recipe that tastes so good. Enjoy every bite!

Course Dinner, Lunch, Main Course
Cuisine American, Italian
Keyword Meat Sauce, Spaghetti Squash, Squash, tomato sauce, Vegan, vegetarian, Vegetarian Meal, Veggie Crumbles
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Author Pam

Ingredients

  • 2 large spaghetti squash
  • 2 teaspoons olive oil
  • small amount salt and pepper

For the vegetarian meat sauce

  • 2 tablespoons olive oil
  • 1 - 2 jars jars favorite pasta sauce, I used Rao’s 
  • 1 small to medium chopped onion
  • 2 cloves fresh garlic, chopped or use 1 teaspoon garlic powder or to taste
  • sea salt and pepper to taste
  • 1 to 2 tablespoons  fresh chopped basil, or 1/4 to 1/2 tsp dried
  • 1 1/2 cups frozen ground soy vegetarian crumbles, Boca or Morning Star both have great products
  • fresh basil for garnish, this optional
  • grated parmesan cheese for topping, this is optional 

Instructions

  1. **Please read through directions before starting the recipe.

    1. Preheat oven to 375 degrees. Have one or two large rimmed baking pans/cookie sheets sprayed with cooking spray. Set aside for now.

    2. Place each squash in microwave oven for about 4 minutes just to soften up just a bit so it’s easier to cut. (You can skip this part, I just find it easier to cut) When they are both out of the microwave, cute lengthwise with a large, sharp knife. Scoop out all the seeds and discard. (I used a grapefruit spoon, works great and also for so many other uses)

    3. Place the sliced squash on the baking pan. Brush a little olive oil over each half. Don’t add more olive oil. Too much can make the squash watery. Sprinkle a little salt and pepper over each half. Turn the squash over on the cut side. With a fork or knife, poke a few holes on the tops of each squash. Bake anywhere from 35 to 50 minutes or until the tops start to turn a light golden brown and the cut side has some golden color too. Pierce with a fork. The squash should be nice and tender. Try not to over cook. You want the squash to have some texture like thin spaghetti. 

    4. This is the fun part, rake a fork back and forth to remove all spaghetti stands. If there are any leftover seeds, just pick them out and discard. Place spaghetti squash in a large bowl and cover with foil to stay warm.

    5. While the squash is 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.

    6. Toss around until all looks coated with oil and the crumbles and onions are slightly brown.

    7. 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!

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