Quick Vegan Spaghetti Squash Pasta

Try this quick and delectable recipe for Vegan Spaghetti Squash Pasta. Robin Joy, the Happy Food Chef, who specializes in vegetarian, vegan and raw food preparation created this recipe for Planted Places,  This dish not only satisfies your taste buds but also brings a wealth of health benefits to the table. By swapping traditional pasta with nutrient-rich spaghetti squash and using plant-based ingredients, we've created a wholesome and nourishing alternative to your favorite pasta dishes. Packed with vitamins, minerals, and dietary fiber, this quick vegan delight is a fantastic way to incorporate more plant-based goodness into your diet. 

Quick Vegan Spaghetti Squash Pasta

Quick Vegan Spaghetti Squash Pasta

Recipe by The Happy Food Chef Robin Joy

Ingredients

  • 1 Spaghetti Squash cut in half, remove seeds, and either bake, steam, or boil until the inside is tender enough and flakes away easily from the sides. Place the flaked squash in a large platter.

  • 1 sweet onion cut into chunky pieces

  • 1 bell pepper chopped into chunky pieces

  • 6 tomatoes diced into the same size pieces as the onion and bell pepper

  • 1 bunch of asparagus quickly steamed and cut into 1-inch pieces

  • ¾ – 1 cup arugula or any leafy green, kale, spinach… as well as fresh basil, fresh oregano, thyme

  • 6 garlic cloves pressed

  • 1 tablespoon Italian blend dried herbs

  • 2 tablespoons tomato paste

  • Dash of date sugar

  • Salt and pepper to taste

  • Nutritional Yeast to taste

  • Parmesan cheese, optional if not vegan

  • Olive oil optional

  • Avocado optional

Directions

  1. In a saucepan add about ¼ to ½ cup of water and water sauté the onion bell peppers, and tomatoes, dried Italian herbs until cooked and the tomatoes are broken down into a sauce. If you need more water add as you go.
  2. Add the garlic, mushrooms tomato paste and cook until mushrooms are cooked. Add a touch of date sugar or any sugar to cut acidity. Take off the stove and add any fresh herbs such as basil, oregano, and thyme and stir into the sauce.
  3. Place cut-up asparagus on top of the spaghetti squash. Top with fresh arugula or other greens cut up. Then spoon on the sauce all over, sprinkle with nutritional yeast or fresh grated Parmesan if you want cheese, and toss.
  4. Optional- Add cubed avocado on top or drizzle a little high-quality olive oil on top. Salt and pepper to taste! Serve with fresh garlic sourdough bread!

Notes


  1. Sauté Veggies and Herbs: Water sauté the onions, bell peppers, and tomatoes with dried Italian herbs until they are cooked and the tomatoes break down into a sauce. Add water as needed to prevent sticking.

  2. Cook Garlic and Mushrooms: Add garlic, mushrooms, and tomato paste to the saucepan. Cook until the mushrooms are tender and well incorporated into the sauce.

  3. Balance Acidity: If the sauce is too acidic, add a touch of date sugar or any sugar to balance the flavors.

  4. Add Fresh Herbs: After removing the saucepan from the stove, stir in fresh herbs such as basil, oregano, and thyme to enhance the aroma and flavor of the sauce.

  5. Serve with Greens and Toppings: Place cut-up asparagus on top of the spaghetti squash, followed by fresh arugula or other greens. Spoon the sauce over the top, sprinkle with nutritional yeast or fresh grated Parmesan for a cheesy touch (optional), and toss everything together. Consider adding cubed avocado or a drizzle of high-quality olive oil for extra richness and a finishing touch. Salt and pepper to taste and serve with fresh garlic sourdough bread for a complete and satisfying meal!

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