Winter Red Sauce over Spaghetti Squash

Winter Red Sauce over Spaghetti Squash

Ginger 1

"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."


1 h 5 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 35.3g
  • 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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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 22 Ratings


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 diffe...

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 tha...

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 ...

My bf and I really liked this recipe. I didn't make it with vegan sausage or bell peppers and I added dried oregano and topped with shredded parmesan it was delicious. Will def make it again.

This recipe misses the mark. For one, a 6.5 ounce can of tomato sauce is less than a cup of tomato sauce. One cup is not enough for four servings, let alone a whole spaghetti squash. In addition...

Best spaghetti squash recipe I've made! My Dad grows spaghetti squash, and I've tried several.

I am rating this recipe based on the concept. I never thought to use spaghetti squash as actual spaghetti but what a fantastic idea! I baked the squash as the recipe calls for then pulled it apa...

Delicious. This was a wonderful vegetarian alternative to spaghetti with meat sauce. My meat loving husband also enjoyed. The only changes I made were 1 can of diced tomatoes, boiled down to ...

This sauce was delicious exactly as written, however next time (and there will be a next time) I will use a little less of the all the spices. That is just my personal taste. As far as the per...