Vegan Baked and Tossed Spaghetti Squash

I like spaghetti squash.  I have tried it with a number of other ingredients, and over time I have concluded that I most like a lighter combination.  This is my current favorite.

1 large spaghetti squash
1 onion diced
2 tomatoes diced
4 cloves garlic
1/4 cup olive oil
1/2 lemon
1 T Italian seasoning
Sea salt and pepper

TomatoCut squash in half along the longest side.  Place flat side down on large baking sheet, pierce a few times with a knife, and place in oven at 400*.  Cook for 1 hour.  Meanwhile, add onion, garlic, and oil to a pan and saute gently.  When transparent, add tomato, Italian seasoning, salt and pepper and lemon juice.  Reduce heat to low and allow to simmer gently while squash bakes.  When squash is tender, remove from oven and separate out strands with a fork into a large bowl.  Top with olive oil mix and toss gently.  Add vegan Parmesan if desired. Serve with you favorite (gluten-free?) bread and salad.

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One Response to Vegan Baked and Tossed Spaghetti Squash

  1. Stopping back in to let you know we made this over the weekend. The kids helped tremendously. My 3yo is getting comfy with the real knives and I’m getting comfy with letting him. Aside from having to chop and extra tomato and half and onion because of all the snacking, this went really well. I think the only reason they tried it was because they helped cook. We’ll be making this one again!

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