Vegan – Gluten-free – Soy free
Are you ready for the ultimate decadent vegans comfort food recipe? Then you have come to the right place. These spicy Tender Spaghetti Squash stuffed with mouthwatering vegan pasta sauce made with eggplant and walnuts are the stuff dreams are made of. This is easy vegan comfort food at its best. I hope you’re ready to dig in.Jump to Recipe
These cozy, rich and spicy stuffed spaghetti squash with vegan pasta sauce are mouthwateringly good. Think tender spaghetti squash strings wrapped around a rich tomato pasta sauce. Each mouthful is a scoop of tender, meat-like pasta sauce made from creamy and tender eggplants, finely chopped walnut meat and lots of garlic and herbs. It’s like a vegan and gluten-free pasta extravaganza dinner.
What’s great about this Spicy Stuffed Spaghetti Squash with vegan pasta sauce recipe:
- Just about everything
- Easy to make
- Simple ingredients that bring a lot of flavor
- A hit with children and adults
- Great vegan Fall and Winter recipe
- Healthy and loaded with nutrients
- Gluten-free pasta recipe
- Vegan and soy free
- Pasta sauce is freezer friendly
These flavorful stuffed spaghetti squash taste like a heavenly mix of traditional pasta combined with decadent lasagna with a twist of soft tender squash spaghetti. It doesn’t get much better than this if you ask me.
But I’m sure you just want to get to the details of how my Vegan Stuffed Squash Fall favorite dinner recipe is made…so let’s get to the facts:
How to cook spaghetti squash
Spaghetti squash has an incredibly hard outside that’s almost impossible to cut through (and I don’t recommend you trying it)…but luckily there’s a trick to cooking spaghetti squash. Wash the outside of the squash and microwave it for 2-3 minutes to make the shell easier to cut through. Alternatively, you can bake the squash while in the oven for 25-minutes at 425F if you don’t have a microwave.
Once the spaghetti squash has cooked they should be much easier to cut. Let the squash cool a few minutes before attempting to cut them and be careful as you cut them into halves using a sharp knife.
Cut the ends of the squash off and cut the squash into halves.
Once the spaghettini squash has been cut into halves, use a spoon to scoop out the seeds. Season the squash with salt, pepper and spices and drizzle olive oil. Let the spaghetti squash cook in the oven for 30-40 minutes or until they are tender and the squash shreds into spagh strings when you shred them with a fork.
Serve with a generous topping of pasta sauce and a sprinkle of fresh basil.
Spicy Stuffed Spaghetti Squash with vegan pasta sauce
- 2 tbsp Olive Oil
- 2 Spaghetti Squash
- ½ tsp Sea salt or Kosher Salt
- ½ tsp Black Pepper
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
Vegan Patsa Sauce
- 1 Eggplant
- 1 cup Walnuts
- 4 cloves Garlic Minced
- 1 Onion Red or yellow
- 1 15oz can Crushed Tomatoes
- 1 tsp Salt
- 2 tsp Dried Basil
- ½ tsp Black Pepper
- 2 tsp Dried Oregano
- 2 tbsp Tamari or Soy Sauce
- 3 tbsp Tomato Paste
- 3 Sage Leaves remove before serving
Cooking the Spaghetti Squash
- Preheat oven to 425F and line a baking sheet with baking paper.
- Wash the spaghetti squash and bake them in the oven for 20-minutes. Or if you have a microwave, microwave the squash for 3-minutes to soften the outside.
- Once the spaghetti squash has cooked they should be much easier to cut. Let the squash cool a few minutes before attempting to cut them and be careful as you cut them into halves using a sharp knife.
- Cut the ends of the squash off and cut the squash into halves.Once the spaghettini squash has been cut into halves, use a spoon to scoop out the seeds.
- Season the squash with salt, pepper and spices and drizzle olive oil. Let the spaghetti squash cook in the oven for 30-40 minutes or until they are tender and the squash shreds into spagh strings when you shred them with a fork.
Vegan Pasta Sauce
- While the squash is cooking, start making the pasta sauce. Rinse the eggplant and cut the ends off.
- Chop the eggplant into large chunks and throw it in the food processor along with the walnuts, onion and minced garlic. Process until the eggplants, walnuts and onions are finely chopped.
- Next, heat olive oil in a pan and add the chopped eggplant/walnut mixture. Cook at medium high heat for a couple of minutes while stirring occasionally. Season with salt, pepper, dried oregano, dried basil and soy sauce and combine.
- Let it cook for a few minutes before adding the can of crushed tomatoes and tomato paste. Bring the sauce to a boil before turning it down to a simmer. Add the sage leaves and leave the sauce to thicken. Stir occasionally. If the pasta sauce becomes too thick, add a little extra liquid (water or wine) until it reaches your preferred consistency.
- Once the squash is tender and shreds into spaghetti strings when you shred it with a fork, remove them from the oven and serve with a generous topping of pasta sauce and a sprinkle of fresh basil.Enjoy.