Spaghetti Squash with Cheesy Marinara (Vegan)

Spaghetti Squash with Cheesy Marinara (Vegan) made all the members of my household drool. Seriously. I knew there would be skepticism at first sight, but mouth-watering, “MORE PLEASE!” hollers as soon as this was tasted and immediately scarfed down… annndd, I was right. The beauty of this meal, outside of the delish factor, is how incredibly easy and versatile it is. I made the adults spaghetti squash with shredded Miyokos vegan mozzarella, vegan meatballs (Trader Joe’s), and freshly chopped basil from my garden. I made my kiddo spaghetti squash with Quorn Chicken and parmesan cheese. The following day, I threw some left over olives I had from my Greek infused tofu scramble (recipe coming soon) in my bowl and my mouth melted just a teeny bit more. My point being, throw in whatever you’d like and it will still be awesome!

Many, many moons ago, my exe’s sister was in culinary school and taught us how to use spaghetti squash as pasta. I was hooked. As you all know, I’m a total f’in carb-whore, and my thighs really don’t appreciate that portion of my personality, so this discovery was pretty freakin’ fantastic to say the least. His sister also taught us a trick for cutting cilantro and parsley off the bunch. One day, when I actually have my YouTube channel that I’ve been talking about creating for over a year now, I’ll totally share that fabulous trick with you all. For the “one day…” 

Anyway, enjoy the grub and the tunes! -FGG

Okay, so TOTALLY disappointing! My Yum Print Recipe card template isn’t working! Ugh… 🙁 I’ll post the recipe below without it. When I sort it out, I will revise this post with the recipe card. 

30 minutes // Serves: 4-6

INGREDIENTS:

1 spaghetti squash

25 oz jar of garlic marinara (I used Cucina Antica)

2 C shredded vegan mozzarella (I used Miyokos or Follow Your Heart)

1/4 C fresh basil – chopped

Optional add-ons:

Vegan meatballs (I used Trader Joes)

Vegan chicken strips (try Gardein)

Vegan sausage (Gimme Lean OR Tofurky: Italian Sausage with Sun-Dried Tomatoes & Basil)

Olives

Capers

Artichoke hearts

Spinach

Fresh Parsley

DIRECTIONS:

Cut the spaghetti squash in half – length wise and place in a large pot with boiling water, face down, for 25 minutes on medium high

While the squash is cooking, shred your mozzarella and chop your basil. Prepare any other ingredients you are using as well

When the squash is through cooking, scrape out the seeds with a fork or spoon. Next scrape each half of the squash with a fork. You should be able to scrape all the way to the shell leaving no “meat” left in the squash shells

Place the scraped squash back in the pot on low, and add the sauce, basil, and cheese. Stir well until the squash is thoroughly covered in sauce and the cheese has begun to melt

Add any other ingredients you are using and stir again

Remove from heat and serve immediately

Done!

Wine Pairings:

Red – Montepulciano d’Abruzzo OR Pinot Noir

White – Pinot Grigio OR a crisp Sauvignon Blanc