Roasted Spaghetti Squash

This Roasted Spaghetti Squash is gluten free, vegan, and soy free. It is easy to make and takes on the perfect noodle like texture without putting you a pasta coma.

I do admit that it  took me awhile to figure out how long to exactly roast spaghetti squash without undercooking it or overcooking it. After many batches of spaghetti squash I finally figured out the best way to cook the squash.  

Preheat your oven to 400 degrees fahrenheit. First, cut the spaghetti squash in half. You want to make sure to cut in long ways like the photo above.  I make sure to really take my time while cutting the squash since it is so firm similar to a pumpkin and can easily move. After you have cut it in half use a fork remove the seeds from the inside of the squash.

After you have gotten all the seeds out you will turn the squash over  using a fork pierce the squash skin. Similar to as if you are baking a potato. Turn the spaghetti squash over so that it is facing down and roast it in the oven for 30 minutes.

When it comes out of the oven you should be able to see the squash separating into the noodle like texture. Let it cook for 10 to 15 minutes. Using a fork you will pull the squash noodles from the inside. I start with the middle and slowly move out. Lastly, you will add the seasoning, veggies and spaghetti squash noodles and toss them together to make this Roasted Spaghetti Squash.

I love spaghetti squash for its noodle like texture and crunch. I also like that this vegetable is able to absorb any flavor you add to it. To flavor this Roasted Spaghetti Squash I added nutritional yeast, vegan butter, salt, garlic, and italian seasoning. All of these ingredients can be modified to your taste buds by adding either less or more seasoning. I also like to drizzle marinara sauce on the top of the pasta to add additional flavor.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Roasted Spaghetti Squash

  • Servings: 4-5
  • Difficulty: easy
  • Print

This Roasted Spaghetti Squash is gluten free, vegan, and soy free. It is easy to make and takes on the perfect noodle like texture without putting you a pasta coma.

Ingredients

  • 3 cloves of garlic, chopped
  • 2 Tbsp of vegan butter
  • 1 Tbsp salt (optional)
  • 1 Tbsp pepper
  • ⅓ nutritional yeast
  • 1 Tbsp Italian seasoning
  • 3 cups mushrooms, chopped
  • 1 cup of cherry tomatoes
  • 3 cups of fresh spinach
  • 1 medium spaghetti squash
  • 1 cup marinara sauce (optional)

Directions

  1. Preheat your oven to 400 degrees fahrenheit.
  2. Cut the spaghetti squash in half long ways.
  3. 3.Using a fork remove the seeds from the inside of the squash.
  4. Turn the squash over and using a fork pierce the squash skin about 4-5 times. Similar to as if you are baking a potato.
  5. Place squash on a baking pan facing down and bake for 30 minutes.
  6. Take the squash out from the oven and let cool facing up for 10-15 minutes.
  7. 7.Heat a large pan on medium heat. Add the butter, garlic, tomatoes and mushrooms and cook for 3-4 minutes.
  8. Using a fork you will pull the squash noodles from the inside of the squash. I start with the middle and slowly move out.
  9. Transfer the Roasted Spaghetti Squash into the large pan on medium heat. Lastly, add the salt, pepper, Italian seasoning, nutritional yeast, and spinach.
  10. Toss all ingredients together and serve. You can drizzle additional marinara sauce on top of the Roasted Spaghetti Squash (optional).
  11. Leftover Roasted Spaghetti Squash will last in the refrigerator for 3- 4 days.

Make it Your Own

  • For additional flavor drizzle additional marinara sauce on top of the Roasted Spaghetti Squash.
    .
  • Love garlic? Add 5 chopped cloves or garlic instead of 3.
  • Change up the toppings by adding your favorite veggies to this recipe.

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