Winter Red Sauce over Spaghetti Squash

Winter Red Sauce over Spaghetti Squash

14 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  Ginger

“This is an Italian meal especially constructed with the winter months in mind. When fresh is hard to find, this is a great tasting light meal to take the place of the traditional heavy winter meals.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
  3. Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
  4. After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
  5. Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.

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Reviews (14)

Rate This Recipe


Yummy. I cooked my squash whole in the slow cooker all day on low so it would be ready when I got home from work (just add a cup of water and poke some holes in it). Only other thing I did differently was to skip the vegan sausage. Thanks!



This recipe was excellent! Just what I was looking for! My changes: I microwaved the squash for eight minutes to save time (it comes out fine), and used an entire package of Tofurkey sausage that I sliced and added to the sauce. Yum!



Winter Red Sauce over Spaghetti Squash Haiku: "Who needs the noodles? When the sauce tasted so good. (And healthy, to boot!)" I only changed a couple things, such as reducing the sugar and salt by half, and putting the squash into the oven whole, rather than cut, for a little over an hour. (I didn't feel like hacking it in half uncooked.) Otherwise, I was faithful to the recipe, and was really delighted w/ the results.

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Amount Per Serving (4 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 35.3 g
  • 11%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1530 mg
  • 61%

Based on a 2,000 calorie diet



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Roasted Spaghetti Squash with Asparagus and Goat Cheese


next recipe:

Creamy Mushroom Spaghetti Squash