Low Sodium Vegan Spaghetti Squash Marinara

Total time1 hr 15 min

Prep time15 min

Cook time55 min

Low Sodium Vegan Spaghetti Squash Marinara

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Ingredients

4 servings

For the squash

1 large spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the marinara

1 small yellow onion, finely diced
4 garlic cloves, minced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp sugar
¼ cup fresh basil leaves, torn

For serving

2 tbsp nutritional yeast (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and the black pepper.
2
Flip the squash halves cut-side down on the baking sheet. Roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.

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