Vegan Spaghetti Squash with Stewed Green Tomatoes and Beets

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A great main dish for vegans!

Prep Time:
40 mins
Cook Time:
55 mins
Additional Time:
5 mins
Total Time:
1 hr 40 mins
4 servings


  • 2 spaghetti squashes, halved and seeded

  • 1 tablespoon olive oil

  • ½ sweet onion, sliced

  • 2 beets, peeled and diced

  • 3 green tomatoes, diced

  • 3 tomatoes on the vine, diced

  • 1 zucchini, diced

  • ½ teaspoon salt

  • 1 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place spaghetti squash cut-side down in a baking pan. Pour in about 1 inch of water. Cover pan with aluminum foil.

  3. Bake in the preheated oven until tender, 30 to 45 minutes. Remove from the oven, uncover, and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands.

  4. Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add beets; cook and stir until slightly softened, about 5 minutes. Stir in green tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are soft, about 15 minutes. Season with salt and black pepper.

  5. Serve stewed beet mixture over spaghetti squash strands.

Nutrition Facts (per serving)

158 Calories
5g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 158
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 378mg 16%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 4g
Vitamin C 46mg 230%
Calcium 84mg 6%
Iron 2mg 11%
Potassium 854mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.