Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Pro Cooking Tips
- Make sure to roast the squash until it is tender but not mushy, so it holds its shape well when shredded.
- Use a mix of winter vegetables in the sauce for added depth of flavor and nutrition.
- Simmer the sauce slowly to let the flavors meld together and become richer.
Ingredients 0/14
Why This Recipe Works
Step 1
Lightly heat your oven to 350°F (175°C). Cut the spaghetti squash in half and place it cut side down in a baking dish. Pour about an inch of water into the dish to help steam the squash as it bakes. Pop it in the oven and let it cook for around 45 minutes, or until the flesh is soft and you can easily pierce the skin with a fork.
Step 2
While the squash is roasting, warm up some olive oil in a large skillet over medium heat. Add the vegan sausage, chopped onion, bell pepper, and garlic, and cook everything until the veggies are nice and tender, about 5 to 7 minutes. Toss in the mushrooms next and let them cook for another 3 minutes.
Step 3
Then, stir in the tomato sauce, tomato paste, a little water, Italian seasoning, brown sugar, salt, and pepper. Give it a good mix, cover the pan, and let it simmer gently while the squash finishes baking—about 35 minutes.
Step 4
Once the squash is done, scoop out the flesh with a spoon onto your plate. Use two forks to shred it into spaghetti-like strands and fluff it up a bit. Spoon the warm sauce over the top and enjoy!
