Vegan Spaghetti Squash Marinara

Total time1 hr 15 min

Prep time15 min

Cook time55 min

4.9

(14)

Roasted spaghetti squash is one of those kitchen tricks that genuinely feels like magic — drag a fork across the flesh and it falls into long, tender strands that catch a thick, glossy sauce just like pasta would. The marinara here is built from scratch in a single skillet, starting with softened onion and fragrant garlic, then simmered with crushed tomatoes, oregano, a pinch of red pepper flakes, and just enough sugar to balance the acidity. Fresh torn basil goes in right at the end, keeping its brightness fully intact. Every single ingredient in this dish is naturally plant-based, so there's no swapping or substituting required — it's just good, honest food that happens to be completely animal-free. A sprinkle of nutritional yeast over the top adds a subtle savory depth that rounds out the whole bowl beautifully. This recipe serves four, making it a solid weeknight dinner that comes together with minimal fuss and maximum payoff.

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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.

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