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Spaghetti Squash & Marinara

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This delicious recipe may remind you of eating angel hair pasta, however it is with squash instead. If you’ve never given it a try, it’s an easy one to start with. You don’t need a spiralizer or any fancy equipment. Simply slice the squash in half, scoop out the seeds, roast it until soft, and then scrape the noodles out with a fork. That’s it!


Spaghetti Squash
Coconut Oil
  1. Cut the squash length-wise and place face down on a baking sheet
  2. Put about an inch of water in the pan
  3. Bake at 400 for about an hour, until very tender.
  4. Remove and let cool.
  5. Turn the squash over and use a fork to scoop out the seeds
  6. Use a fork to pull out the stringy squash flesh.

Marinara Sauce: 1 cup fresh tomatoes ¼ cup dates soaked ¼ cup golden onion ½ tsp sea salt 1 ½ tsp. black pepper ½ cup fresh basil 2 Tbsp water 1 tsp lemon juice 2 Tbsp olive oil 2 ½ Tbsp tomato concentrate 

Preparation: Process all the ingredients in the food processor or blender until well combined. Warm up and add diced tomatoes and fresh basil leaves.


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