Vegan Stuffed Spaghetti Squash
Vegan Stuffed Spaghetti Squash- filled with good-for-you chickpeas, tomatoes, carrots, and zucchini and packed with savory/sweet flavors and the perfect addition to a holiday gathering, or for any meal!
Jump to Recipe
Equal parts healthy and cozy, this stuffed Spaghetti squash is sure to be a fall favorite!
Vegan Stuffed Spaghetti Squash
Ingredients needed:
1 spaghetti squash
3-4 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, chopped
2 carrots, chopped
2 1/2 tbsp tomato paste
1 tsp cumin
1 can diced tomatoes
1 can chickpeas, drained and rinsed
1/4 cup nutritional yeast
Vegan Feta cheese (Follow Your Heart makes my favorite vegan feta)
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until it has soften.
In a large pan, add garlic, onion, and olive oil on medium heat. Cook for 3-5 minutes stirring frequently. Add the carrots, zucchini, tomato paste, cumin, and cook for 10 minutes or until the vegetables have softened. Add the diced tomatoes, chickpeas and nutritional yeast and cook for an additional 10 minutes, stirring frequently.
Once the spaghetti squash is finished cooking, scrap it with a fork to loosen up the “spaghetti” strands. Scoop the diced tomato and chickpea mixture in the halves. Top with vegan feta cheese and enjoy!
Vegan Stuffed Spaghetti Squash-
Ingredients
- 1 spaghetti squash
- 3-4 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 2 carrots, chopped
- 2 1/2 tbsp tomato paste
- 1 tsp cumin
- 1 can diced tomatoes
- 1/4 cup nutritional yeast
- Vegan feta cheese (to sprinkle on top)
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until it has soften.
- In a large pan, add garlic, onion, and olive oil on medium heat. Cook for 3-5 minutes stirring frequently. Add the carrots, zucchini, tomato paste, cumin, and cook for 10 minutes or until the vegetables have softened. Add the diced tomatoes, chickpeas and nutritional yeast and cook for an additional 10 minutes, stirring frequently.
- Once the spaghetti squash is finished cooking, scrap it with a fork to loosen up the "spaghetti" strands. Scoop the diced tomato and chickpea mixture in the halves. Top with vegan feta cheese and enjoy!
Looking for more Vegan Recipes like this Vegan Stuffed Spaghetti Squash?
Vegan Roasted Delicata Squash Apple and Pear Salad
Hearty Vegan Lentil Orzo Salad
Vegan Roasted Autumn Vegetable Barley Salad
I love seeing your finished projects! If you enjoyed making this Vegan Stuffed Spaghetti Squash or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
