Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil

December 29, 2017 By Richa 8 Comments

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas, roasted nuts or baked tofu for variation. Vegan Gluten-free Soy-free Recipe

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

I had 3 small spaghetti squashes lying around the other day and I decided to jump onto the spaghetti squash pasta wagon to see what this squash is about. 

It is an interesting Squash that when roasted and scooped looks like noodles/spaghetti and can be use used in place of those.  It is neutral flavored (less sweet) than many of the winter squashes and works well in savory dishes. To this squash, I added a simple saute of garlic, basil, sun dried tomato, olive oil, salt and pepper and crumbles up almond cheese or vegan parm.  Simple, pleasing, light and delicious! 

Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

This is second last post of 2017! The last is going to be a collection of your favorites from the year. Hope 2017 has been good for you and your family so far.  

More pasta meals from the blog

  • Garlic Pasta with Cajun Cauliflower  – super popular
  • Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
  • Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage 
  • Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
  • Chickpea Chorizo, Quinoa shells in tomato sauce. GF

Small squash, so shreds are shorter in length. Whats your favorite dish with spaghetti squash?

Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com
Print Recipe
4.8 from 5 votes

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil

Spaghetti Squash Pasta with Sun-dried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas, roasted nuts or baked tofu for variation. Vegan Gluten-free Soy-free Recipe
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Servings: 3
Calories: 213kcal
Author: Vegan Richa

Ingredients

  • 3 small spaghetti squashes or 1 large or 3 cups cooked
  • 1 tbsp olive oil
  • 5 cloves garlic thinly sliced
  • 1 tsp dried basil
  • 2 tbsp fresh basil plus more for garnish
  • 1 tsp (0.5 tsp) dried parsley
  • 1/3 cup (78.86 g) chopped sundried tomato
  • 1/3 tsp (0.33 tsp) salt
  • black pepper to taste
  • 2 tbsp or more vegan parmesan to taste for garnish or a crumble up my almond cheese ball

Instructions

  • Preheat the oven to 400 degrees F. Pierce the spaghetti squash a couple of times. Then place on a baking sheet and bake for 45 minutes.  (40 mins for smaller, 50 mins for larger). Check if a knife goes through easily. Remove from the oven and cool for a few minutes.
  • Slice the squash, then scoop out the seeds. Use a fork to make shreds. Scoop out the shreds in a bowl.
  • Heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes until lightly golden.
  • Add basil, parsley and sundried tomato and cook for a minute. Add a few tbsp of water and mix in. Bring to a boil.
  • Add the spaghetti squash, sprinkle salt, pepper and lightly toss. Serve garnished with pepper flakes, vegan parm or crumble up my 10 minute almond cheese ball and fresh basil. Store in the refrigerator for upto 3 days

Notes

Add spiced chickpeas, toasted nuts or baked tofu(marinate in soy sauce + italian herbs + garlic + balsamic and bake) for added protein.
 
Nutrition is for 1 of 3 serves, includes 2 tbsp vegan parm

Nutrition

Nutrition Facts
Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil
Amount Per Serving
Calories 213 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 443mg19%
Potassium 786mg22%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 12g13%
Protein 4g8%
Vitamin A 585IU12%
Vitamin C 13.4mg16%
Calcium 109mg11%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Spaghetti Squash Pasta with Sundried Tomato, Garlic & Basil. Light Dinner with no Grains. Add some spiced chickpeas or baked tofu for variation. #Vegan #Glutenfree Soy-free #Recipe #veganricha | VeganRicha.com

Filed Under: gluten free, main course, soy free Tagged With: vegan

By Richa Hingle

Hi, I am Richa! I am a Recipe Creator, food photographer, videographer, Cookbook Author of Vegan Richa's Indian Kitchen & Vegan Richa's Everyday Kitchen. Love flavor, easy, creative food? then do stop by & try some!
More about Vegan Richa »

⭐⭐⭐⭐ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Follow along on Facebook, Instagram, Twitter, Pinterest, YouTube

Get latest posts in your Inbox!

« Vegan Eggnog Pound Cake
17 Best Vegan Recipes 2017 »

Comments

  1. Emily says

    December 31, 2017 at 12:54 am

    5 stars
    Made this the other night. Turned out perfect! esp with crumbled cheese ball. that ball is genius!

    Reply
    • Richa says

      January 3, 2018 at 5:07 pm

      Awesome!

      Reply
  2. Fawn says

    January 14, 2018 at 7:33 pm

    5 stars
    Made this tonight and it will most def be a regular! I had almond parm in the fridge already so used that and threw in roasted chickpeas. Even the 5 year old 10 month old liked it! Thanks!

    Reply
  3. Alex Wilson says

    March 11, 2018 at 4:37 pm

    4 stars
    Made this tonight – it was my first time doing spaghetti squash – and this recipe turned out great! Definitely a keeper!

    Reply
  4. Cindie says

    February 15, 2019 at 8:08 am

    5 stars
    I am interested in making this. Do you serve anything with it?

    Reply
    • Richa says

      February 15, 2019 at 9:39 am

      some seasoned beans with herbs and lemon, or baked tofu or charred broccoli.

      Reply
  5. Keren says

    June 9, 2019 at 5:29 am

    5 stars
    I just devoured it for lunch! Probably had a bit less than 3 cups of squash, maybe 2. The flavours combine perfectly here. I’d just cooked a large batch of black beans so added some to the skillet alongside the squash, for protein. Brilliant, satisfying and without a hint of heaviness. Bravo, Richa.

    Reply
    • Richa says

      June 9, 2019 at 11:42 am

      yay!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Email Updates!

Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC. Some product links on some posts are affiliate links. Vegan Richa is monetized in part through the use of affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaEmail
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2019 Vegan Richa LLC