Vegan Dinner: Spaghetti Squash is My Hero

So what do you do when you come home in the mood for pasta and all you have is spaghetti squash? Make awesome pasta! Spaghetti squash is awesome in that when it’s cooked, you can scrape out the insides and they look like noodles. This is a great option for people who are looking for some type of carb substitute. This is better than conventional noodles in that you get an amazing amount of nutrients in comparison to everyday pasta. Of course, I’m not advocating a pasta free life, that’s food heresy. I would be one crabby bitch if I didn’t get pasta. All I’m saying is sometimes change is good to spice things up a bit. Any who, here’s the lowdown on spaghetti squash.

  • It tends to have yellow skin and is oblong in shape.Spaghetti Squash Ranging from about 3 to 5 pounds.
  • The flesh can vary but is usually a pale yellow.
  • It can be baked, steamed, boiled, or microwaved. (I prefer baking 375-400 degrees F for about 35-45 minutes or until easily pierced with a fork).
  • The seeds can be roasted like pumpkin seeds and eaten as a tasty snack.
  • They grow easily in gardens or containers and can be cross pollinated with zucchini. (So that patio garden you’ve always dreamed of, try throwing a couple of seeds in a container and see what happens).
  • Oh yeah, the nutrition: Vitamin A, B6, C, E, thiamine, riboflavin, niacin, calcium, iron, magnesium, manganese, phosphorous, potassium and zinc an 1cup equals about 42 calories. Bottom line: there’s a butt load so check it out.
  • Interesting side note: Squash is actually a fruit not a vegetable. Weird, huh?
Basic Tomato Sauce

14.5 oz can diced tomatoes, 5oz can tomato paste, 1/4 tsp salt, 1/4 tsp pepper, 2+ cloves minced garlic, 1 tsp sugar(or other sweetener).

Since I received this beautiful spaghetti squash in my Chow Box , I decided to whip up some homemade Marinara sauce and make a simple, satisfying dinner. I wanted to use fresh tomatoes because I feel you get better flavor from them but unfortunately all I had at my disposal was a 14.05oz can of diced tomatoes and a 5oz can of tomato paste.

Fun add ins: Italian basil and onion. Other ideas: red pepper flakes, mushrooms (I prefer portabello), and tofu.

Fun add ins: Italian basil and onion. Other ideas: red pepper flakes, mushrooms (I prefer Portobello), and tofu.

Personally, I think Marinara is one of those things that is so easy to adapt and make unique that it’s kind of hard to fuck up. So today I began by sauteing an onion on medium high heat and when it was translucent I threw everything else into my pot and let the ingredients have a party while I relaxed for 15-20 minutes. In the end, I threw in fresh Italian basil just for some added oomph and sprinkled some red pepper flakes for some sass. I topped this dish with vegan almond mozzarella and vegan Parmesan and proceeded to stuff my face with nutritious deliciousness.

Spaghetti Squash with Spicy Marinara

You can also make your own garlic toast with Ciabatta bread and roasted garlic. It’s quite tasty and can add flavor and excitement to your dinner!

*Marinara recipe is based on Sarah Kramer‘s “Quick All-Purpose Garlic Tomato Sauce” in La Dolce Vegan

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4 thoughts on “Vegan Dinner: Spaghetti Squash is My Hero

  1. Maggie Muggins

    I’ve only attempted spaghetti squash once…and overcooked it, but you’ve convinced me to give it another chance, because that plate looks awesome! Homemade marinara sauce is the best! I’ve never actually made any but my husband has a pretty killer recipe that I happily gobble down 🙂

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    1. krystle Post author

      Thanks, Maggie! I’m fairly new to cooking spaghetti squash myself seeing that I was a picky eater up until I went vegan :). I had to try a couple of different ways until I got it down. I think roasting it will be really good and I can’t wait to try it! Just remember to check it at the 30 minute mark by poking it with a fork. If it’s still a little tough, leave it in and keep checking about every 10 minutes until you can easily pierce it with a fork.
      Hooray for husbands with great marinara! Once I started making it, I could never go back to pre-made, it just didn’t seem right. 🙂

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  2. Lee T. SaundersLee Saunders

    I love spaghetti squash! I cut it in half lengthwise, seed it, and then bake cut side down in a water bath until done. I probably lose healthy points because I add butter, garlic salt, pepper and grated parmesan. Yummy! I never thought of using marinara and treating it like pasta. I will have to try that. Thanks.

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    1. Krystle Post author

      Nothing wrong with that! It’s one of those plants that is so versatile that you can do so many things to it and have it be a success.
      I find it’s really yummy as a pasta and the best part is, it goes really well with any variation tomato sauce!

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