Spaghetti Squash with a Hearty Vegan Sauce


  • 1 spaghetti squash, halved and seeded
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced or grated
  • 1/2 - 1 cup sliced fresh mushrooms (use canned in a pinch)
  • 1 (6.5 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 2 tablespoons dried Italian seasoning
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 teaspoon chili powder (not cayenne, the kind for chili)
  • Vegan Parmesan Topping (or regular Parmesan)


  1. Preheat an oven to 350 degrees
  2. Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
  3. Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
  4. While the squash is cooking, heat the olive oil in a large skillet over medium heat.
  5. Stir in the onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, salt and pepper.
  6. Cover and simmer while the squash continues to cook, about 35 minutes.
  7. Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce and parmesan.

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