THE RECIPE JOURNAL · Main Course
Spaghetti Squash and Savory Winter Red Sauce
This cozy dish combines tender spaghetti squash with a rich, savory red sauce that's perfect for chilly evenings. It's a healthy, flavorful way to enjoy comfort food without the heaviness of traditional pasta.
FROM THE KITCHEN • Spaghetti Squash and Savory Winter Red Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Cut the spaghetti squash in half and place it cut side down in a baking dish. Pour about an inch of water into the dish to help keep the squash moist as it bakes. Pop it in the oven and let it cook until the squash is tender and you can easily pierce the skin with a fork—this usually takes around 45 minutes.
02
Step 2
While the squash is roasting, warm up some olive oil in a large skillet over medium heat. Add the vegan sausage, chopped onion, bell pepper, and garlic. Cook everything, stirring occasionally, until the veggies soften, about 5 to 7 minutes. Toss in the mushrooms and let them cook for another 3 minutes.
03
Step 3
Next, stir in the tomato sauce, tomato paste, a splash of water, Italian seasoning, brown sugar, sea salt, and black pepper. Give it all a good mix, cover, and let the sauce simmer gently for about 35 minutes while the squash finishes baking.
04
Step 4
Once the squash is done, scoop out the flesh onto a plate and use two forks to shred it into spaghetti-like strands. Spoon the warm, savory sauce over the squash and enjoy!
Why you’ll love it
This dish is a wonderful way to enjoy a comforting, hearty meal while keeping it light and nutritious. The natural sweetness of the squash pairs beautifully with the rich, savory sauce, making it satisfying without feeling heavy. It’s also a great option for those looking to add more vegetables to their diet in a delicious way.
How to serve
Serve topped with a sprinkle of grated Parmesan or a dollop of creamy ricotta for extra richness. A side of crusty bread or a simple green salad complements the dish nicely, balancing the warm, hearty flavors with freshness and crunch.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to avoid drying out the squash. The sauce can also be frozen separately for up to 3 months for easy future meals.
