Spaghetti Squash Recipe

Spaghetti Squash Recipe PinThis Spaghetti Squash Recipe is the easiest way to cook spaghetti squash. Cut it in half, scrape out the seeds, bake it for an hour and use your fork to spaghettify it.

It’s great as a pasta substitute for your Vegan Spaghetti Squash because it’s lower in calories and processed carbs, but much higher in fiber. It’s a little sweet so it ads some extra flavor to your pasta dish. The texture is a little crunchy, like al dente pasta.

This spaghetti squash recipe also makes a great side dish with a little salt and black pepper, red pepper flakes, cilantro, hot sauce, salsa, or just about any of your favorite toppings. If  you’re not concerned about oil, a little vegan butter is delicious on it.

Spaghetti Squash Recipe Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Sautéed Spaghetti Squash with Kale and Tomato

Sautéed Spaghetti SquashYou can eat as much of this Sautéed Spaghetti Squash as your stomach can hold. It’s full of fiber and nutrients, but only has 85 calories per serving. If you’re trying to lose weight, this recipe will help you achieve your goals without sacrificing flavor.

This is another recipe that Amelia whipped up one day with some spare parts we had laying around the kitchen. We love to eat spaghetti squash because it’s low calorie but very filling so she’s always thinking about how we can utilize it in new and interesting recipes.

This Sautéed Spaghetti Squash is a great main dish for lunch, or side dish with your Balsamic Portobello Mushroom Steaks.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Spaghetti Sauce on Spaghetti Squash

Vegan Spaghetti SauceI used to be a jarred spaghetti sauce guy. I doctored it up to taste better, but it took less time than making my own. However, once I realized how much added sugar is in a regular jar of spaghetti sauce, I decided it was time to make it from scratch. After lots of trial and error, here’s my delicious Vegan Spaghetti Sauce.

We prefer spaghetti squash since it’s much healthier and lower calorie than regular pasta, and it tastes really good. Just be sure to cook it long enough or it’ll be crunchy. It should be al dente but not crunchy.

You can also substitute Tofu Shirataki Spaghetti for real pasta. This looks and tastes like pasta, but it only has 10 calories and 3 grams of carbs per serving. It’s also gluten free and has been eaten for centuries in Asian countries. You can usually find it in the vegan cold foods section near the tofu. It’s in a plastic bag filled with water and noodles.

Enjoy your Vegan Spaghetti Sauce on Spaghetti Squash with a delicious side salad for some extra leafy green roughage.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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