This Vegan Spaghetti Squash Recipe is easy and impressive, and you get to eat 1/2 of the huge squash for just 248 calories!

I love making this when spaghetti squash it’s on sale. I can usually make the entire dinner (for 2 people) for just $7 total. That’s $3.50 per person!

What I love most about this recipe is the huge serving. It’s a lot of food for under 300 calories, leaving me lots of room for dessert later.

Vegan Spaghetti Squash Recipe

• Vegan Spaghetti Squash Ingredients
• How to Make Vegan Spaghetti Squash
• Vegan Spaghetti Squash Recipe
• Nutrition in Vegan Spaghetti Squash Recipes

Vegan Spaghetti Squash Ingredients

I wanted to keep this recipe easy and simple. You can get store-bought marinara sauce, or get my Low Calorie Marinara Sauce here.

Shopping List for Vegan Recipes for Spaghetti Squash:

• 1 spaghetti squash
• Olive Oil Spray
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
• ½ cup vegan mozzarella shreds
• 1 cup marinara sauce
• 2 tablespoons chopped parsley

How to Make Vegan Spaghetti Squash

This baked spaghetti squash recipe is easy and impressive. But if you are in a rush, you can also make it in an Instant Pot.

Check out this recipe from my non-vegan site for Instant Pot Spaghetti Squash. Just use the cooking directions there, and come back here for the vegan fillings/toppings.

How to Make Vegan Recipes for Spaghetti Squash:

1. Preheat the oven to 400° and line a baking sheet with foil.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Lightly spray the inside of the squash with olive oil and sprinkle with garlic salt and pepper.
4. Place the spaghetti squash cut side down on the prepared baking sheet and poke holes with a fork.
5. Roast for 30 to 40 minutes or until lightly browned on the outside and tender when poked with a fork.
6. Remove from the oven and let sit for 10 minutes. Then flip the squash so that it’s cut side up.
7. Carefully, with oven mitts on, use a fork to scrape the spaghetti strands from the inside of the squash into a bowl.
8. Add 1/2 of the mozzarella shreds and marinara sauce to the bowl and toss together.
9. If serving in the squash boats, scoop the spaghetti squash back into them. Otherwise move to 2 bowls.
10. Top with more mozzarella shreds, marinara sauce, and parsley.
11. Serve hot.

Vegan Spaghetti Squash Recipe

I love this plant based spaghetti squash recipe. It’s easy, impressive, low cost, and delicious. Here are some more plant based dinners I think you’ll love.

More Plant Based Dinners:

• Sofritas Tofu Tacos
• Vegan Irish Stew
• Vegan Stuffed Eggplant Parmesan
• Lentil Bolognese Recipe
• Vegan Moroccan Chickpea and Kale Soup

Vegan Spaghetti Squash Recipe

Audrey Johns

This Vegan Spaghetti Squash Recipe is easy and impressive. I like to use homemade Marinara sauce, but I used store-bought to test and for the nutrition, just incase that was your plan too.

If you don't need the recipe to be vegan, you could use regular mozzarella.

Special Tip: I like to serve these in the spaghetti squash hulls, so save them for the fancy serving seen above.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course dinner

Cuisine American

Servings 2 servings

Calories 277 kcal

Ingredients

  

• 1 spaghetti squash
• Olive Oil Spray
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
• ½ cup vegan mozzarella shreds
• 1 cup marinara sauce
• 2 tablespoons chopped parsley

Instructions

 

• Preheat the oven to 400° and line a baking sheet with foil.
• Slice the spaghetti squash in half lengthwise and scoop out the seeds.
• Lightly spray the inside of the squash with olive oil and sprinkle with garlic salt and pepper.
• Place the spaghetti squash cut side down on the prepared baking sheet and poke holes with a fork.
• Roast for 30 to 40 minutes or until lightly browned on the outside and tender when poked with a fork.
• Remove from the oven and let sit for 10 minutes. Then flip the squash so that it’s cut side up.
• Carefully, with oven mitts on, use a fork to scrape the spaghetti strands from the inside of the squash into a bowl.
• Add 1/2 of the mozzarella shreds and marinara sauce to the bowl and toss together.
• If serving in the squash boats, scoop the spaghetti squash back into them. Otherwise move to 2 bowls.
• Top with more mozzarella shreds, marinara sauce, and parsley.
• Serve hot.

Keyword spaghetti squash

Nutrition in Vegan Spaghetti Squash Recipes

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