Fast and Easy Spaghetti Squash with Tomato Sauce

This is one of my regular go-to weeknight dinners because I can cook one squash and eat it for dinner a couple nights in a row. It’s super comforting, rich in nutrients and fiber. You can make this fat-free by skipping the oil and cheese which is what I do when cooking for myself–I’ll usually add oil for company. You can also use a vegan alternative for the pecorino if you don’t eat dairy, however–I suggest reading the ingredients. Sometimes, the vegan alternatives are unhealthier with saturated/processed oils and chemicals that you won’t find in a semi-raw sheep’s milk cheese. Also, I’ve seen packages for “nut cheese” that use whey or dry milk powder in the ingredients, so be careful. If you rather not use dairy or the fake stuff, mixing two-parts nutritional yeast, one-part walnut powder and salt to taste is an excellent crumble alternative. Buon Appetito!

Fast and Easy Spaghetti Squash with Tomato Sauce
by Sarah Farsh August 11, 2019
  • 1 large spaghetti squash
  • ½ cup 365 OG Fat-Free Marinara Sauce (more/less to taste–or your favorite tomato sauce)
  • Kalamata olives (pits removed)
  • 1 tbsp Bragg’s Nutritional Yeast
  • 1 tbsp crumbled pecorino romano (or vegan cheese alternative)
  • Dried or fresh thyme sprig
  • Salt/Pepper/Chili Flakes to taste
  • Coconut oil (optional)

Preheat oven to 400 degrees. Carefully halve spaghetti squash lengthwise using a sharp knife and scrape out the seeds with a spoon. Paint tops of squash with coconut oil if you’re choosing to use, and lightly dust with salt to taste. Place cut-side down onto non-stick baking sheet. Roast for 40 minutes, or until a fork easily pierces the skin. Flip the squash over and coat with tomato sauce, top with Kalamata olives, sprinkle of nutritional yeast, optional cheese crumble and thyme spring. Place back in oven to continue roasting for 5 more minutes and cool before serving. I like serving with the skin so you have a natural bowl that you can place on a plate and eat straight out of with a fork. You may also choose to scrape out the squash strings and plate for guests if you don’t want them to deal with the skin.


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