Prepare the Spaghetti Squash: Wash the spaghetti squash and cut off the ends.
Cut the squash into halves and scoop out the seeds.
Season the squash halves with salt, black pepper, dried thyme, dried oregano, and drizzle with olive oil.
Cook the Spaghetti Squash: Heat a large skillet or pan over medium-high heat.
Place the seasoned squash halves cut side down in the pan.
Cook for about 5-7 minutes until the cut side is lightly browned.
Reduce the heat to medium-low, cover the pan, and let the squash cook for another 15-20 minutes until they are tender and the strands easily separate with a fork.
Prepare the Vegan Pasta Sauce:
In a food processor, combine the chopped eggplant, walnuts, quartered onion, and minced garlic. Process until finely chopped.
In the same skillet used for cooking the squash, heat a tablespoon of olive oil over medium-high heat.
Add the chopped eggplant and walnut mixture to the pan and cook for a couple of minutes, stirring occasionally.
Season with salt, black pepper, dried oregano, dried basil, and tamari sauce (or soy sauce). Mix well.
Add the can of crushed tomatoes and tomato paste to the pan, and stir to combine.
Bring the sauce to a boil, then reduce the heat to a simmer.
Add the sage leaves to the sauce and let it simmer, stirring occasionally, until the sauce thickens.
Serve: - Once the spaghetti squash is tender and shreds into spaghetti-like strings, remove them from the pan. - Serve the cooked spaghetti squash with a generous topping of the vegan pasta sauce.
- Garnish with fresh basil, if desired.
Now you have a delicious and vegan spaghetti squash dish with flavorful pasta sauce made right on the stovetop. Enjoy your hearty and nutritious meal!