Eosinophilic Esophagitis Friendly Vegan Spaghetti Squash Marinara
Total time1 hr 15 min
Prep time15 min
Cook time55 min
4.9(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the squash
- 1 large spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!