Easy Vegan Spaghetti Squash Marinara
Replacing traditional spaghetti noodles with spaghetti squash noodles is a plant-based swap you won't regret! This vegan spaghetti squash marinara is simple and healthy vegan meal is going to be one of your new favorites. It's so easy, you get to enjoy a huge portion of spaghetti, and its SO delicious!
Spaghetti Squash Chickpea Marinara Ingredients
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 13.5 ounce can of chickpeas, rinsed and drained
- ⅓ cup diced yellow onions
- Italian Seasonings to Taste
- 1 32 ounce jar of store-bought marinara sauce
Quick & Easy Homemade Marinara Sauce
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of whole tomatoes
- 2 tablespoon olive oil
- 2 tablespoon fresh chopped or minced garlic
- 2 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Preheat the oven to 400 degrees
- Slice each spaghetti squash in half, lengthwise, and use a spoon to remove the guts and seeds. Spray the inside of each half with olive oil spray and set it face down on a foil lined baking sheet. Bake in the oven for about 40 minutes or until the squash is tender and noodles separate easily. You can use a fork to scrap the noodles. If the squash is still firm and the noodles don't pull apart easily, continue to cook the squash until they do.
- If making your own marinara sauce, use the homemade marinara instructions below. If using store-bought, skip this step.
- Bring a saucepan to medium heat and add the 2 tablespoon olive oil. Once the oil is warm, add the garlic and cook 1-2 minutes until it sizzles. Add the tomatoes, tomato sauce, and spices. Stir and reduce to low heat once the sauce starts to bubble. Cook on low for about 10 minutes. You may add fresh basil to this if you choose. Set aside.
- To make the chickpeas, while the squash is baking, bring a large skillet with olive oil to medium heat. Add the garlic and cook for 1-2 minute until it sizzles. Then, add the onions and cook for 2-3 minutes until fragrant. Pour in the chickpeas and season with Italian seasonings. Cook for 5-7 minutes until the chickpeas are golden.
- Once the chickpeas are golden, reduce the heat to low and pour in the marinara. Cook just until the sauce is warm and begins to bubble.
- Serve the marinara and chickpeas over each half of spaghetti squash. Each half is a serving.
Serving: 1gCalories: 170kcalCarbohydrates: 26gProtein: 5gFat: 5g
Tried this recipe?Let us know how it was!
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