Vegan Spaghetti Squash Spaghetti

Spaghetti Squash Spaghetti



  1. Preheat the oven to 425 degrees F.
  2. Halve the squash lengthwise and scoop out the seeds.
  3. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.
  4. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil.
  5. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
  6. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat.
  7. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot.
  8. Stir in the basil, oregano and 1 1/2 teaspoons salt.
  9. Bring to a simmer, until the sauce thickens and then remove the basil.
  10. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan.
  11. Season with salt.
  12. Divide the squash among bowls and top with sauce and the remaining 1 tablespoon parmesan.