AuthorJillianGlenn
DifficultyIntermediate

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!

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Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

1

Preheat the oven to 400 degrees

2

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.

3

While the squash is baking, bring a medium skillet with olive oil to medium heat. Add the minced garlic and cook for 1 minute until it sizzles. Then, add the onions and cook for 2-3 minutes until fragrant. Pour in the chickpeas and season with italian seasoning. Cook for 5-7 minutes until the chickpeas are golden.

4

Once the chickpeas are golden, reduce the heat to low and pour in your jar of marinara. Cook just until the sauce is warm and begins to bubble.

5

Serve the marinara and chickpeas over each half of spaghetti squash. Each half is a serving.

Ingredients

Directions

1

Preheat the oven to 400 degrees

2

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.

3

While the squash is baking, bring a medium skillet with olive oil to medium heat. Add the minced garlic and cook for 1 minute until it sizzles. Then, add the onions and cook for 2-3 minutes until fragrant. Pour in the chickpeas and season with italian seasoning. Cook for 5-7 minutes until the chickpeas are golden.

4

Once the chickpeas are golden, reduce the heat to low and pour in your jar of marinara. Cook just until the sauce is warm and begins to bubble.

5

Serve the marinara and chickpeas over each half of spaghetti squash. Each half is a serving.

Easy Vegan Spaghetti Squash Marinara