Ingredients
Scale
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- For Sauce Pairings:
- Creamy Alfredo Sauce: Cashew cream, garlic, lemon juice, nutritional yeast
- Spicy Buffalo Sauce: Buffalo sauce, vegan ranch dressing
- Basil Pesto Sauce: Fresh basil, garlic, olive oil, nutritional yeast
- Mediterranean Mix: Olives, sun-dried tomatoes, artichoke hearts, vegan feta
- (Add other sauce pairings if applicable)
Instructions
Preheat and Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper.
Roast the Squash:
- Place cut-side down on a baking sheet. Roast for 35–40 minutes until fork-tender. Let cool for 5–10 minutes.
Scrape and Add Sauce:
- Use a fork to scrape the squash into strands. Add one of the 8 sauces listed in the sauce pairings section.
Finish and Serve:
- Garnish with fresh herbs or toppings like nutritional yeast and vegan cheese. Serve warm and enjoy!
Notes
- You can prepare multiple sauces in advance and store them in the fridge for quick meals.
- For extra protein, add chickpeas or tofu to your chosen sauce.
- Adjust roasting time depending on the size of your squash.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Nutrition
- Serving Size: 1/2 roasted spaghetti
- Calories: 160
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg