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Roasted Spaghetti Squash with vegan pasta sauce

Are you ready for the ultimate decadent vegans comfort food recipe? Then you have come to the right place. These Tender Air fryer roasted Spaghetti Squash topped with my mouthwatering vegan favorite pasta sauce are the stuff dreams are made of. This is easy vegan comfort food at its best. Serve these delicious air fry spaghetti squash as a main meal, or make them a delicious side dish the whole family will love. I hope you’re ready to dig in.
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. 
Course Dinner
Cuisine American
Keyword vegan dinner
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 people
Calories 459kcal
Author Simone - Munchyesta.com

Ingredients

  • 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

Instructions

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.

Spaghetti squash air fryer recipe - How to bake spaghetti squash in air fryer 

  • Preheat your air fryer to 375°F (190°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds and fibrous strands from the center.
  • Drizzle olive oil over the cut sides of the spaghetti squash halves. Use a brush or your hands to evenly coat the flesh with the oil.
  • Sprinkle salt, black pepper, dried thyme, and dried oregano over the cut sides of the squash. These seasonings will add flavor to the spaghetti squash.
  • Place the seasoned spaghetti squash halves in the air fryer basket, cut side up. Depending on the size of your air fryer, you may need to cook them in batches.
  • Cook the spaghetti squash in the air fryer for about 20-25 minutes, or until the flesh is fork-tender. The cooking time may vary slightly depending on the size and thickness of the squash.
  • Once cooked, remove the spaghetti squash halves from the air fryer and let them cool for a few minutes.
  • Use a fork to scrape the flesh of the spaghetti squash, creating "spaghetti-like" strands. The flesh will easily separate into strands resembling pasta.
  • Serve the spaghetti squash as a base for your favorite sauce, such as marinara or pesto, or as a side dish alongside your main meal.
  • Enjoy your delicious and healthy spaghetti squash made in the air fryer!

How to cook spaghetti squash on the grill

  • Preheat your grill to medium heat.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes.
  • Brush the cut sides of the spaghetti squash with olive oil, then sprinkle with salt, black pepper, dried thyme, and dried oregano.
  • Place the seasoned halves of the squash cut-side down on the preheated grill.
  • Close the grill lid and cook for about 30-40 minutes or until the flesh of the spaghetti squash is tender when pierced with a fork. Cooking times may vary depending on the size of the squash and the heat of your grill.
  • Once cooked, carefully remove the spaghetti squash halves from the grill using tongs or a spatula.
  • Allow the squash to cool for a few minutes, then use a fork to scrape the flesh of the squash, separating it into strands that resemble spaghetti.
  • Serve the grilled spaghetti squash as a side dish or use it as a base for sauces, toppings, or other ingredients.
  • Enjoy your delicious grilled spaghetti squash!

How to cook spaghetti squash on the stovetop

  • 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!

Notes

 the pasta sauce is freezer friendly 
How to clean spaghetti squash
Cleaning spaghetti squash is a relatively simple process. Follow these steps:
1. Rinse the squash: Start by rinsing the spaghetti squash under cool running water to remove any dirt or debris from the surface.
2. Scrub the skin: Use a vegetable brush or a clean cloth to gently scrub the skin of the squash. This helps remove any stubborn dirt or residue.
3. Dry the squash: After cleaning, pat the spaghetti squash dry with a clean towel or paper towel.
4. Cut off the ends: Using a sharp knife, cut off both ends of the spaghetti squash to create flat surfaces. This will make it easier to cut and handle.
5. Cut in half: Carefully cut the spaghetti squash in half lengthwise. Take caution while cutting to prevent any accidents.
6. Scoop out the seeds: Use a spoon or a scoop to remove the seeds and any stringy fibers from the center of each squash half. Discard the seeds and fibers.
7. Optional: If desired, you can scrape the inner flesh of the squash with a fork to create spaghetti-like strands before or after cooking.
That's it! Your spaghetti squash is now clean and ready to be cooked according to your preferred recipe.
How to cut open spaghetti squash
To cut open a spaghetti squash, follow these steps:
1. Prepare the squash: Wash the spaghetti squash under cool running water to remove any dirt or debris. Pat it dry with a clean towel.
2. Stabilize the squash: Place the spaghetti squash on a cutting board and position it lengthwise. This will help prevent it from rolling or moving while you cut.
3. Cut off the ends: Use a sharp knife to slice off both ends of the spaghetti squash. This creates flat surfaces that make it easier to cut through.
4. Slice in half: With the stabilized squash in place, carefully insert the knife into the center of one end and gently push it downward, applying even pressure. Continue cutting lengthwise until you reach the other end, splitting the squash into two halves.
5. Remove seeds and fibers: Once the squash is halved, use a spoon or a scoop to scrape out the seeds and any stringy fibers from the center. Discard the seeds and fibers.
6. Optional: If desired, you can scrape the inner flesh of the squash with a fork to create spaghetti-like strands before or after cooking.
Remember to exercise caution while cutting, as spaghetti squash can be quite firm. Take your time and use a steady grip on the knife to ensure safety.