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Vegan spaghetti squash with tomato sauce Recipe

Cuisine Diet Italian Vegan

How to make Vegan spaghetti squash with tomato sauce ?

#	Ingredients
1.	1 spaghetti squash
2.	1 tablespoon olive oil
3.	1 onion, diced
4.	2 garlic cloves, minced
5.	1 can (28 oz) crushed tomatoes
6.	2 teaspoons Italian seasoning
7.	Salt and pepper, to taste
8.	Fresh parsley, chopped, for garnish

#	Steps
1.	Preheat oven to 375°F (190°C). Cut the spaghetti squash in half and scoop out the seeds.
2.	Place the spaghetti squash, cut-side down, in a baking dish and add 1/4 inch of water to the dish.
3.	Bake the spaghetti squash for 45-50 minutes or until the flesh is tender.
4.	While the spaghetti squash is baking, heat the olive oil in a saucepan over medium heat.
5.	Add the diced onion and cook until softened, about 5 minutes.
6.	Add the minced garlic and cook for another 30 seconds, stirring constantly.
7.	Add the crushed tomatoes and Italian seasoning to the saucepan and bring to a simmer.
8.	Simmer the tomato sauce for 10-15 minutes, or until it has thickened slightly. Season with salt and pepper to taste.
9.	Use a fork to scrape the spaghetti squash flesh into strands.
10.	Serve the spaghetti squash with the tomato sauce on top and garnish with fresh parsley.

Tips:

To make this recipe even healthier, you can omit the vegan parmesan cheese or substitute it with nutritional yeast or a sprinkle of herbs.
If you don't have spaghetti squash, you can use other types of squash, like butternut or acorn squash, or zucchini noodles.
You can add other vegetables to the tomato sauce, like bell peppers, mushrooms, or carrots, to increase the nutritional value of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and healthy vegan spaghetti squash with tomato sauce!