VEGAN SPAGHETTI SQUASH

Vegan Spaghetti Squash image

An extremely tasty and healthy spaghetti squash dish that's vegetarian/vegan friendly and very customizable! I also used fresh ingredients but they can be substituted to save time. Enjoy with garlic bread.

Provided by yacqueli

Time 2h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 large spaghetti squash, halved and seeded
8 stalks fresh asparagus, trimmed and chopped
3 large tomatoes, cut into wedges
1 medium onion, cut into wedges
½ cup thinly sliced patty pan squash, or more to taste
4 cloves garlic, sliced
2 tablespoons olive oil
salt and ground black pepper to taste
5 medium mushrooms, sliced
2 tablespoons sliced black olives
1 tablespoon Italian seasoning
1 pinch cayenne pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast vegetables in the oven for 45 minutes to 1 hour.
While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 29.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 82.9 mg, Sugar 3.9 g