Spaghetti squash is a delicious pasta alternative for when you want something a bit lighter. You can eat with just a little salt, pepper, and olive oil or spice it up with a pesto. Spaghetti squash with tomato sauce is a really wonderful combination. However, there’s a delicate art to making a red sauce. A good sauce takes a minimum of 8-10 hours, beginning with the slow process of sweating the onions on a low heat. Of bringing the garlic to the perfect light golden caramel color. Of balancing the tomatoes vs. herbs vs. red wine ratio and then letting it all slow cook on a low simmer for hours. But the peak of a great sauce comes on its second and even third day, after it’s really matured in its acidity. However, sometimes you need something quick, light, and satisfying. That's where this spaghetti squash with tomato sauce comes in. This recipe takes about 40 minutes to make, from roasting the squash to making the sauce, and is really delicious. You have to try it!

Spaghetti Squash Pasta [Vegan, Gluten-Free]



For the Spaghetti Squash:
  • 1 large spaghetti squash
  • 1-2 tablespoons olive oil
  • salt & pepper, to taste

For the Tomato Sauce:

  • 2-3 tablespoons olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 8-10 tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • salt & pepper, to taste


For the Spaghetti Squash:

  1. Preheat the oven to 375°F.
  2. Poke the spaghetti squash with a fork around its circumference to allow steam to vent.
  3. Place the whole squash in the oven on a baking sheet. Cook for 40-50 minutes, or until soft but not burnt.
  4. Remove from oven and allow to cool for a few minutes before handling.
  5. Cut in half and scrape the seeds out with a spoon.  Next, use to scrape the squash lengthwise to remove the cooked strands of “spaghetti” from the squash halves. Scrape directly into your serving bowl.
  6. Mix in olive, salt, and pepper
  7. Set aside until ready to serve.

For the Tomato Sauce:

  1. While the squash is cooking, heat a medium saucepan with olive oil. Add the onions and cook until translucent.
  2. Add the garlic, sprinkle with a pinch of salt and cook for another minute or two until lightly golden.
  3. Add 1/2 of the chopped tomatoes and cook for 3-5 minutes until the tomatoes start to break down into a sauce.
  4.  Add the rest of the tomatoes, herbs and spices and continue to cook for another 5-10 minutes on a low simmer. Season with salt and pepper.
  5. When ready to eat, pour the mixture over the hot squash pasta and serve with fresh basil on top.