How could you not like a vegetable that tastes and resembles pasta? I know what you’re thinking, you can’t. I agree. There is something to be said about getting in your carbs whilst eating such a beautiful and versatile vegetable. I mean how cool is it that I am using this gluten-free veg as a bowl and adding loads of goodness to it to create a healthy, plant-based, and fast meal? This baked spaghetti squash recipe is also perfect when paired with meatless meatballs.
❤️ Why You’ll Love Baked Spaghetti Squash
- Warming: The squash is such a comfort food in this marinara spaghetti squash recipe
- Healthy: This vegan spaghetti squash recipe uses healthy, raw ingredients that are so good for you
- Protein Loaded: This recipe is filling and perfect for a vegetarian or vegan
Butternut Squash: Butternut squash is high in potassium which actually can help keep your blood pressure in check. Managing your blood pressure can help reduce your risk of heart disease.
Red Kidney Beans: I’ve used kidney beans as the protein source in this baked spaghetti squash recipe. However, you can swap these beans out for any beans you have in your pantry.
👩🍳 How to Make Baked Spaghetti Squash
- Preheat oven to 375F
- Cut your squash lengthwise and place onto a pan or baking sheet lined with parchment paper/rubbed with 1 tbsp EVOO. Bake for 30-35 minutes.
- In the meantime place all the ingredients for your marinara sauce into a high-speed blender and pulse till smooth and creamy like texture.
- Transfer your marina sauce to a pan or pot. Bring mixture to a boil, add your can of beans, and simmer on low heat for around 20 minutes. Make sure to stir to avoid sticking.
- Once your squash is cooked remove it from the oven, use a fork to create the spaghetti from the squash, and stuff with your amazing sauce!
- Serve with fresh herbs and plant-based cheese (plant-based is optional).
🪄 Tips and Tricks
- Beans: Swap these out for chickpeas, black beans, or whatever your favorite beans are!
- Use jarred marinara sauce to make this meal even quicker
- Add your favorite veggies to the sauce, let them cook a bit to soften, and voila. Carrots, celery, and onions are all good options
- Add in whatever protein you prefer, whether plant-based or not. You can add ground meat, Beyond Meat, crumbled tofu, plant-based meatballs, whatever you want
🗒 Best served with
- Vegan Black Bean Meatballs (a good protein addition to this dish, just make the meatballs without the sauce from this recipe)
- Walnut Meatballs
- Caesar Salad Dressing (to add to a delicious side salad)
👝 How to Store Leftovers
Store leftovers in the fridge in an airtight container for up to 3 days.
🤔 Common Questions
Definitely! I find it hard to find jarred sauces that don’t have a ton of weird ingredients and preservatives in them, but you can for sure not do the homemade sauce.
Use whatever beans or plant-based proteins you like. You can also use meat-based proteins like ground meat.
Baked Spaghetti Squash
- 1 spaghetti squash cut length wise
- 1 tbsp EVOO
- can of red kidney beans
- Added: Cashew Chevre by Nathalie Sader
- Preheat oven to 375F
- Cut your squash length wise and place onto a pan or baking sheet lined with parchment paper/rubbed with 1 tbsp EVOO. Bake for 30-35 minutes.
- In the mean time place all the ingredients for your marinara sauce into a high speed blender and pulse till smooth and creamy like texture.
- Transfer your marina sauce into a pan or pot. Bring mixture to a boil, add your can of beans and simmer on low heat for around 20 minutes. Make sure to stir to avoid sticking.
- Once your squash is cooked remove from oven, use a fork to create the spaghetti from the squash and stuff with your amazing sauce!
- Serve with fresh herbs and plant based cheese (plant based is optional).