Vegan Marinara Spaghetti Squash Recipe

How could you not like a vegetable that tastes and resemble pasta? I know what you’re thinking, you can’t. I agree. There is really 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 spaghetti squash vegan recipe is also perfect when paired with meatless meatballs. 

This marinara spaghetti squash dish is perfectly filling, very warming, and wintery. It is perfect for getting into your plant-based protein and vegetables. It may seem like a lot of food but I promise you will eat this dish and feel refreshed, energized, and happy about your healthy food choices!

Why you’ll love this spaghetti squash vegan recipe: 

• 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 

Ingredient Notes: 

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 vegan spaghetti squash recipe. However, you can swap these beans out for any beans you have in your pantry. 

How to make marinara spaghetti squash: 

1. Preheat oven to 375F
2. 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.
3. 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.
4. 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.
5. Once your squash is cooked remove from oven, use a fork to create the spaghetti from the squash and stuff with your amazing sauce!
6. Serve with fresh herbs and plant based cheese (plant based is optional).

Expert Tips & FAQ: 

Beans: Swap these out for chickpeas, black beans, or whatever your favorite beans are!

Can I use a jarred marinara sauce? 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.

Other recipes you’ll love: 

• Easy Vegan Deviled Potatoes
• Vegan Poke Bowl with Spicy Ginger Tuna
• Vegan Buffalo Cauliflower Pizza
• Plant-Based Meatballs with Cranberry Sauce 
• Mini Vegan Sausage Rolls

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Vegan Marinara Spaghetti Squash Recipe

4.75 from 4 votes

This delicious baked spaghetti squash marinara is filling, vegan-friendly, and so healthy. The perfect recipe for fall!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course dinner

Cuisine Plant-Based

Servings 2

Ingredients

  

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• 1 spaghetti squash cut length wise
• 1 tbsp EVOO

Marinara:

• 3/4 can of plum tomatoes
• 3/4 - 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp garlic powder
• 1/4 cup of fresh oregano
• 1 tbsp chili infused olive oil

Protein:

• can of red kidney beans
• Added: Cashew Chevre by Nathalie Sader

Instructions

 

• 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).

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