Mouthwatering Spaghetti Squash Bake (Vegan)

When I started brainstorming this recipe, it came from a combination of laziness (I’m not ashamed) and a desire to cut my own work load. Cooking a spaghetti squash, shredding it, and then warming up spaghetti sauce, chopping up tomatoes and basil from our garden, stirring, and serving….well, it just seems like a lot! And the dishes it produces- far too many, if you ask me. I knew I could make it easier on myself. How exactly? Well, think of this as a ‘one pot’ meal, where all you really need is a squash. And maybe a baking sheet.

The beauty of this is that you really do just throw all the ingredients into your hollowed squash halves and bake for about an hour- easy peasy! Once its ready just remove it from the oven, shred the squash with a fork, and serve. Your guests will love the taste, and you’ll love the easy clean-up. Its healthy, light. and full of fresh (from our garden, in this case) veggies. So let’s give three cheers for a lack of dishes and more time to eat, ’cause that’s the ultimate goal.

Lets do it!

spaghetti squash bake


  • 1 medium-sized spaghetti squash
  • 2-3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup basil, chopped
  • salt & pepper, to taste


Healthiest Vegan Recipes

Preheat oven to 375 degrees. Slice the stem off the top of your squash, then turn on it side and slice it in half lengthwise.

Remove seeds and innards, and toss in the compost. Drizzle each half with olive oil, a little over a tablespoon each, and sprinkle each side evenly with minced garlic. Pour about 1/4 cup of sauce into each half, then top each side evenly with sliced cherry tomatoes, basil, salt & pepper. Cover in aluminum foil and place on a baking sheet to catch any drippings. Bake for 50-60 minutes, until mixture is bubbling and squash is fork tender.

Once ready, remove from oven and use a fork to separate squash strands. If you want, you can scoop mixture into a bowl and stir, if you like more room to work. Otherwise, use a fork to toss the squash pasta and tomato basil mixture together right in the squash halves, and serve immediately. Sprinkle with fresh basil and nutritional yeast to garnish.

Makes 6-8 servings. Saves well in an airtight container in the fridge for up to a week.


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