Vegan Spaghetti Sauce on Spaghetti Squash
I 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.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 15 minutes |
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This Vegan Spaghetti Sauce is better than any store bought kind we've tried. It only takes a few minutes to prepare but the taste and aroma is worth it.
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- 3 cups chopped tomatoes Pomi 26oz box
- 2 tbsp tomato paste (buy in a tube so you can save it)
- 1/4 cup vegetable broth
- 2 medium shallots chopped
- 4 cloves garlic minced
- 1 tbsp sugar (optional or reduce by half if desired)
- 1 tsp salt (optional)
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 tsp fennel seeds coarsely smashed
- 1/4 tsp red pepper flakes
- 5.5 oz Beyond Meat Beefy Crumble half a package (optional)
- 1 large spaghetti squash spaghettified
- Cut the spaghetti squash in half and clean out the seeds. Place in a large casserole dish face down in about 1 inch of water. Bake for 1 hour or until soft. The spaghetti strands should be al dente when done.
- Chop the shallots and mince the garlic. Keep separate.
- On a cutting board, smash the fennel seeds with a hammer or heavy pan. This is also a good use for your old meat clever if you have one. Don't use a grinder.
- Open the boxed tomatoes.
- Add the tomato paste and spices to a small bowl and set aside.
- Heat the vegetable broth in a large saucepan over medium heat.
- Add the shallots and cook until soft and semi-translucent. About 3 minutes. Add more vegetable broth if needed.
- Add the garlic to the shallots. Sauté for 1 minute.
- Add the tomatoes, tomato paste and spices to the pan. Stir well.
- Add the Beefy Crumble and stir.
- Simmer covered for 15 minutes.
- To prepare spaghetti squash, use a fork to scrape out the inside of the squash. It will come out in strands that look like spaghetti. Use about 1/4 of a large squash or 1/2 of a smaller one per serving.
- Server the sauce over the spaghetti squash. Garnish with parsley flakes to make it look pretty.
Serving size is about a cup of sauce and 1/4 of a large spaghetti squash.
When possible, use boxed tomatoes instead of canned. Most canned tomatoes have BPA linings and the acid from the tomatoes can corrode it, which means you'll be eating a toxic chemical. Amelia and I prefer Pomi, which you can get at Whole Foods or buy it in bulk on Amazon.
Instead of opening a can of tomato paste for 2 tablespoons, you can buy it in a tube and squeeze out only what you need.
You don't have to use the Beyond Beef Beefy Crumble, but it does add extra protein and a nice texture to the sauce. You can also slice up about 2 cups of mushrooms, sauté them with the shallots and garlic, and use those in place of the meatless meat.
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