When the weather starts cooling down, spaghetti squash recipes start popping up. I think it’s such a fun, underrated vegetable and a delicious pasta alternative. Spaghetti squash can be used in salads, stir-fries, curries and even casseroles. It’s so healthy and versatile. You can enjoy it plain and simple with salt, pepper and melted butter or with your favourite tomato sauce.

Good Things About Spaghetti Squash

• nutrient-dense food
• low in calories
• high in vitamins and minerals
• good source of fibre

My favourite way to prepare spaghetti squash is to mix it with a vegetable based tomato sauce packed with onions, mushrooms and peppers. 

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Spaghetti Squash with Tomato Sauce

Course Main Course

Ingredients

• 1 spaghetti squash, cut in half
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp za’atar
• 1 medium onion, chopped
• 1 red pepper, chopped
• 4 cremini mushrooms, sliced
• 2 cups tomatoes, chopped
• ½ tsp kosher salt
• fresh ground black pepper
• 1 tsp ancho chile powder
• ¼ cup fresh parsley, chopped
• cherry tomatoes or vine tomatoes
• ¼ cup tahini

Instructions

For the Spaghetti Squash

• Poke the skin of the squash a few times with a sharp knife.
• Place in the microwave for 3 minutes and cook on high. Remove from the microwave. Once it’s cooled slightly and you can handle it, cut it in half, scoop out the seeds (save them), brush a little olive oil on the inside and season with salt and za’atar, and roast at 375°F on a parchment lined sheet in the oven, cut-side down for about 40 minutes.
• Remove from oven and scrape the inside with a fork to get spaghetti-like strands.

For the Filling

• Sautée chopped onion and peppers in a large pan with 1 tablespoon olive oil.
• Add sliced mushrooms and cook a little longer.
• Add chopped tomatoes and cook until softened.
• Season with salt, pepper and ancho chile.
• Add the spaghetti squash strands to the pan and mix to combine.
• While making the sauce, place the saved seeds on a lined baking sheet along with the tomatoes, with a little olive oil and roast until the tomatoes are blistered.

To Assemble

• Spoon the filling back into the squash shells.
• Top with the roasted tomatoes and a few squash seeds.
• Drizzle with tahini.
• Season with salt, pepper and fresh parsley.
• Optional: serve with crumbled feta or grated parmesan for the non-vegan option.