Vegan Spaghetti Squash

This recipe for vegan spaghetti squash combined with roasted vegetables is extremely tasty and great as a side dish with any meal.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 10 mins
• Calories: 175 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• 4 cloves garlic, sliced
• 2 tablespoons sliced black olives
• 1 pinch cayenne pepper
• 1 medium onion, cut into wedges
• 5 medium mushrooms, sliced
• 1 large spaghetti squash, halved and seeded
• 8 stalks fresh asparagus, trimmed and chopped
• 3 large tomatoes, cut into wedges
• 0.5 cup thinly sliced patty pan squash, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.

Step 2

Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Step 3

Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 4

Roast vegetables in the oven for 45 minutes to 1 hour.

Step 5

While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.

Step 6

Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.

Step 7

Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.