This is an Italian meal especially constructed with the winter months in mind. When fresh is hard to find, this is a great tasting light meal to take the place of the traditional heavy winter meals.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.

  • Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.

  • After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.

  • Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.

Nutrition Facts

249 calories; protein 5.7g 12% DV; carbohydrates 35.3g 11% DV; fat 11.7g 18% DV; cholesterol 0mg; sodium 1529.8mg 61% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/19/2011
Yummy. I cooked my squash whole in the slow cooker all day on low so it would be ready when I got home from work (just add a cup of water and poke some holes in it). Only other thing I did differently was to skip the vegan sausage. Thanks! Read More
(31)

Most helpful critical review

Rating: 1 stars
01/11/2012
This recipe misses the mark. For one a 6.5 ounce can of tomato sauce is less than a cup of tomato sauce. One cup is not enough for four servings let alone a whole spaghetti squash. In addition 2 whole teaspoons of salt is far too much salt especially when most tomato sauces that you can buy at the store (I used Contadina) already have salt added to them. One or two pinches are really all that is needed. And finally this recipe does not need sugar! Besides the sugar already present in the tomatoes spaghetti squash is already sweet - it is a squash after all. What I changed: I used 1 cup of sliced mushrooms 1 15 ounce can of tomato sauce no sugar no bell pepper (personal taste - I don't like bell pepper) and 2 medium stalks of diced celery. I guess I made my own recipe but this recipe was the inspiration. Read More
(11)
28 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/19/2011
Yummy. I cooked my squash whole in the slow cooker all day on low so it would be ready when I got home from work (just add a cup of water and poke some holes in it). Only other thing I did differently was to skip the vegan sausage. Thanks! Read More
(31)
Rating: 5 stars
11/28/2011
This recipe was excellent! Just what I was looking for! My changes: I microwaved the squash for eight minutes to save time (it comes out fine) and used an entire package of Tofurkey sausage that I sliced and added to the sauce. Yum! Read More
(17)
Rating: 4 stars
11/02/2011
Winter Red Sauce over Spaghetti Squash Haiku: "Who needs the noodles? When the sauce tasted so good. (And healthy to boot!)" I only changed a couple things such as reducing the sugar and salt by half and putting the squash into the oven whole rather than cut for a little over an hour. (I didn't feel like hacking it in half uncooked.) Otherwise I was faithful to the recipe and was really delighted w/ the results. Read More
(16)
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Rating: 5 stars
10/20/2011
My bf and I really liked this recipe. I didn't make it with vegan sausage or bell peppers and I added dried oregano and topped with shredded parmesan it was delicious. Will def make it again. Read More
(12)
Rating: 1 stars
01/11/2012
This recipe misses the mark. For one a 6.5 ounce can of tomato sauce is less than a cup of tomato sauce. One cup is not enough for four servings let alone a whole spaghetti squash. In addition 2 whole teaspoons of salt is far too much salt especially when most tomato sauces that you can buy at the store (I used Contadina) already have salt added to them. One or two pinches are really all that is needed. And finally this recipe does not need sugar! Besides the sugar already present in the tomatoes spaghetti squash is already sweet - it is a squash after all. What I changed: I used 1 cup of sliced mushrooms 1 15 ounce can of tomato sauce no sugar no bell pepper (personal taste - I don't like bell pepper) and 2 medium stalks of diced celery. I guess I made my own recipe but this recipe was the inspiration. Read More
(11)
Rating: 5 stars
10/30/2011
Best spaghetti squash recipe I've made! My Dad grows spaghetti squash and I've tried several. Read More
(10)
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Rating: 5 stars
12/05/2011
Delicious. This was a wonderful vegetarian alternative to spaghetti with meat sauce. My meat loving husband also enjoyed. The only changes I made were 1 can of diced tomatoes boiled down to get rid of the water and I omitted the tomato paste. Can't wait to have the leaftovers for lunch tomorrow. Read More
(8)
Rating: 5 stars
03/18/2012
I am rating this recipe based on the concept. I never thought to use spaghetti squash as actual spaghetti but what a fantastic idea! I baked the squash as the recipe calls for then pulled it apart and fluffed it up. I covered it in my own homemade meat sauce and it was fantastic! My boyfriend and I both love pasta but are trying to cut out carbs. This is a low-calorie no carb yummy alternative to spaghetti and meat sauce. Thanks so much for sharing this creative idea Ginger! Read More
(7)
Rating: 5 stars
01/13/2012
This sauce was delicious exactly as written however next time (and there will be a next time) I will use a little less of the all the spices. That is just my personal taste. As far as the person that gave this a one star they never even tried the recipe as written. They are completely wrong - this was enough for 4 large servings and the small amount of tomato sauce and paste was perfect. I loved it! Read More
(6)
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