Putting a twist on my homemade spaghetti sauce, I was able to cook spaghetti squash in the oven and make a delicious vegetarian spaghetti dish that will even have carnivores raving with delight.
Low carb and amazing… if you know how to cook spaghetti squash, this vegetarian spaghetti will yield a bowl full of flavor and nutrition.
How to Cook Spaghetti Squash
I was afraid of spaghetti squash for a long time. Just could not believe that baking spaghetti squash was as easy as everyone said. Wow. Wish I had not waited.
I know there are lots of ways to prepare spaghetti squash. My neighbor likes to boil it. Someone else mentioned the microwave. I prefer putting it in the oven.
Baked spaghetti squash seems to have more flavor and definitely retains the vitamins depleted by boiling and killed in the microwave. And it is easier!
- Wash the spaghetti squash before cutting to avoid transferring bacteria on the outside of the squash to the inside when cutting.
- With a large knife, cut the spaghetti in half length-wise. It will be very hard. Be careful.
- Scrape out the “brains.” Yes, that is what they are called.
- Cover a baking sheet with aluminum foil for easy clean up. Drizzle with olive oil.
- Drizzle olive oil over inside of each spaghetti squash half and sprinkle with salt and pepper.
- Place on the baking sheet upside down and pierce with a knife.
- Cook at 450 degrees about 90 minutes or until soft. Cooking time varies based on the size of your spaghetti squash.
- Carefully flip and shred inside with fork, making spaghetti-like strands.
While the spaghetti squash cooks, you can read a book. Then, about 20 minutes prior to the spaghetti squash being ready, start your vegetarian spaghetti sauce.
Vegetarian Spaghetti Sauce
A quick browse through the produce section can bring a ton of inspiration into this recipe.
You can choose any vegetables you want, but I prefer garlic, mushrooms, onions, carrots, bell pepper, and parsley.
While I love my vegetables to be fresh, I like saving time by using Hunt’s canned tomatoes and dried spices… just like my homemade spaghetti sauce.
This vegetarian spaghetti sauce comes together very quickly. I recommend cutting all of your vegetables prior to heating your olive oil in a stock pot. You want to be ready to go.
Once your vegetables are softened, you add the canned tomatoes and dried spices. From that point, you are almost ready to eat.
I personally let my sauce simmer over medium heat for about ten minutes.
Cook’s Tip: If you choose different vegetables than what I recommend, remember to add the harder vegetables to your pot first because they need to cook longer. For instance, carrots need more time than mushrooms.
- 1 tablespoon olive oil
- 3 carrots diced
- 1 green bell pepper chopped
- 16 ounces mushrooms barely chopped
- 1 large or 2 small onions, chopped
- 3 cloves garlic minced
- 1 28 ounce can Hunt’s Crushed Tomatoes
- 1 28 ounce can Hunt’s Tomato Sauce
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 teaspoon onion powder
- 1 pinch crushed red pepper flakes
- 1 teaspoon salt
- 2 tablespoons honey
- 1/4 cup chopped parsley optional
- 1 spaghetti squash cooked
- Heat olive oil in a stock pot over medium heat. Stir in onions, carrots, and bell pepper.
- Cook until softened and then add mushrooms. Cook about two minutes more before adding tomatoes, spices, and honey.
- Simmer over medium to medium-low heat about ten minutes. Stir in parsley prior to serving.
- Serve over spaghetti squash.