Go Back
–+ servings
Autumn Vegan Spaghetti Squash with Heirloom Marinara - Vegan - Frenchynosh

Vegan Spaghetti Squash with Marinara Sauce - Vegan

The Vegan Spaghetti Squash with Heirloom Marinara showcases the bounty of autumn in a vibrant and flavorful dish. Spaghetti squash provides a delightful, gluten-free alternative to traditional pasta, served with a rich and aromatic marinara sauce made from heirloom tomatoes. The bright basil and hint of balsamic vinegar create a perfect harmony of flavors, making each bite a comforting and nutritious experience.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 1 heure
Temps total 1 heure 15 minutes
Type de plat Main Course
Cuisine Italian
Portions 4 servings
Calories 180 kcal

Ingrédients
  

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups heirloom tomatoes, chopped
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup basil leaves, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 cup vegetable stock
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Brush the inside of the squash with one tablespoon of olive oil and sprinkle with half a teaspoon of salt and pepper.
  • Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, until the flesh is easily pierced with a fork.
  • Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook for another minute before stirring in the heirloom tomatoes, dried oregano, red pepper flakes, and remaining salt and pepper.
  • Reduce the heat to low, add the tomato paste and vegetable stock, and simmer for about 20 minutes until the sauce thickens.
  • Stir in the balsamic vinegar and chopped basil, cooking for an additional 2 minutes. Remove from heat.
  • Once the squash is roasted, use a fork to scrape out the spaghetti-like strands into a bowl.
  • Serve the spaghetti squash topped with the homemade marinara sauce and garnish with extra basil if desired.

Nutrition

Serving: 100gCalories: 180kcalCarbohydrates: 30gProtéines: 4gFat: 7gSucre: 12g
Keyword autumn recipe, comfort food, gluten-free, healthy dinner, heirloom tomatoes, high fiber, Italian, low calorie, low fat, marinara sauce, non-dairy, nutritious, plant-based, seasonal, spaghetti squash, tomato recipes, vegan, vegetable dish, vibrant colors
Tried this recipe?Let us know how it was!