Easy Vegan Spaghetti Squash Recipe


Looking for an easy and delicious way to incorporate more squash into your meals? Look no further than this Easy Spaghetti Squash Recipe! Perfect for the fall season, this recipe is a great way to enjoy the flavors of spaghetti without gluten and carbs. Serve it as a vegan side dish with some salt and pepper or with marinara and vegan meatballs as a noodle substitute. Keep reading to learn how to cook spaghetti squash and enjoy a tasty and healthy meal.

What Type of Squash Can You Use?

When it comes to making this Easy Spaghetti Squash Recipe, the main ingredient you’ll need is the spaghetti squash itself. Also known as vegetable spaghetti or noodle squash, spaghetti squash is an oblong winter squash that’s perfect for this dish.

In this recipe, we use yellow winter squashes, which can range in color from ivory to yellow to orange. The orange variety is particularly high in carotenes and has a high number of seeds in the middle. It has vivid yellow or orange flesh, which not only adds color to your dish but also provides added nutritional benefits.

Spaghetti squash is a colorful and versatile winter vegetable that has a mellow nutty flavor and an outstanding nutritional profile. It is closely related to pumpkin, zucchini, and other varieties of squash. It’s low in calories and packed with nutrients, such as potassium, thiamine, magnesium, folate, calcium, and iron. All these nutrients make it a perfect ingredient to include in your diet.

Yellow Spaghetti squash

How Long Does Spaghetti Squash Last In The Fridge?

The easy spaghetti squash recipe can last approximately 6 to 7 days in the fridge. You can reheat it in a pan or in the oven.

How Long Does Uncooked Spaghetti Squash Last?

One of the great things about spaghetti squash is that it can last for quite some time when stored properly. Whole raw spaghetti squash can be kept for up to two months in a dry, cool environment such as a pantry or root cellar, with a temperature range between 55 to 60 degrees Fahrenheit.

When you’re ready to use it, simply wash it thoroughly and follow the recipe instructions. It’s an ideal ingredient to have on hand for a quick and easy meal, as it has a long shelf life and can be used in many ways.

It’s important to keep in mind that once spaghetti squash is cut or cooked, it will have a shorter shelf life. Cooked spaghetti squash can be stored in the refrigerator for up to 4-5 days in an airtight container and cut spaghetti squash should be covered and stored in the refrigerator for up to 3 days.

What Type Of Sauce Can You Use?

One of the best things about this Easy Spaghetti Squash Recipe is its versatility when it comes to sauce options. You can add a marinara sauce or any sauce of your choice to give it a different flavor. A classic marinara sauce is always a great option and pairs well with spaghetti squash. But don’t be afraid to get creative and try new flavors!

If you’re looking for something a little more unique, try a vegan alfredo sauce or a mushroom sauce. These sauces will give your spaghetti squash a rich and creamy flavor. Another option is Aglio e olio, a traditional Italian sauce made with garlic, olive oil, and chili flakes.

The choice of sauce is entirely up to you and your taste preferences. Experiment with different sauces and find the one that you like the most. Remember that you can also mix sauces to create a unique flavor, the possibilities are endless!

Spaghetti Squash Recipe

I LOVE the squash at this time of year! And who doesn’t love another “pasta” style dish. Serve it as a side with some salt and pepper or with marinara and vegan meatballs as a noodle substitute.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Spaghetti Squash, Spaghetti Squash Recipe, Squash
Servings: 4


  • Cooking Sheet
  • Oven


  • 2 Spaghetti Squash You can also cook just 1 as well
  • Olive oil Just enough to spread over the spaghetti squash


How to cook spaghetti squash

  • Cut ends off the squash
  • Cut in half horizontally (use a wet paper towel under your cutting board so it doesn’t slip! Squash can be a bit difficult to cut so be careful)
  • Remove the seeds and set them aside if you’d like to roast them later. The seeds are super tasty and nutritious just like pumpkin seeds.
  • Drizzle with a little olive oil. You don’t need much just rub down the sides that will be going directly on the baking sheet.
  • Place face down on a baking sheet
  • Bake at 400 degrees for 35-40 minutes. Test with a fork. If the fork easily goes through the skin in the squash they are ready.
  • Let them cool for a few minutes and remove the squash from the skin using a fork. It will come out stringy in a noodle like shape.
  • Serve as a pasta noodle replacement with your favourite sauce or as a side dish.



Add a marinara or your sauce of choice!
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