A friend of mine recently challenged me to host a vegan dinner party for just the two of us. I decided on a dinner party that would feature vegan zoodles and spaghetti squash with cherry tomatoes.
Up until this point I had only hosted get-togethers where I served finger food-type appetizers.
I was immediately inspired by the challenge and accepted.
As I started to think about what to make I knew that I needed a proper entree, one that was filling but not too heavy for a hot July evening.
I also didn’t want something that had to be served hot because my tiny apartment gets a bit toasty when I cook – so I needed something that could be made ahead of time and sit for a bit.
I decided to make the veggie spaghetti out of spaghetti squash and zucchini “noodles.”
Spaghetti squash is super easy to make, doesn’t take very long and it tastes great.
To make the zucchini noodles I used one of my favorite tools – a spiralizer.
If you don’t have one you can simply leave the zucchini out – one whole spaghetti squash makes at least three servings.
Nutritional Benefits:
Spaghetti squash is a great source of vitamin B6, vitamin C, potassium and dietary fiber – plus, it’s low in saturated fat and cholesterol.
Zucchini has only about 36 calories per cup, 10% of which is dietary fiber, which helps lower cholesterol. The high levels of Vitamins A and C and folate act as powerful antioxidants and act as anti-inflammatory agents.
- 1 spaghetti squash
- 2 tablespoons white wine vinegar (you may want to add more, as directed below)
- ½ tablespoon dried oregano (feel free to use more if you like)
- 20 grape tomatoes, sliced in halves
- 3 zucchinis, spiralized (optional)
- Marinara sauce (optional)
- Preheat the oven to 350 degrees F. Slice 1 spaghetti squash lengthwise, scoop out and discard the seeds (or save, clean and roast later). Fill a rectangular glass baking dish with about ½ inch of water. Place both halves of the squash in the dish, skin-side up
- Bake for 30 - 45 minutes or until tender enough to easily pierce the rind with a fork.
- Once it's tender enough, take out of the oven and remove from the dish. Begin scraping out the inside of the squash with a fork - it should resemble thin spaghetti noodles. Put the "noodles" on a plate and set aside while you create the zucchini "noodles."
- Cut three zucchinis in half and begin spiralizing.
- Blend the two types of squash together in a saucepan; gradually add the white wine vinegar as needed. I didn’t measure this out, just kind of kept adding just enough to keep it moist and not burn the pan. Add the sliced grape tomatoes and dried oregano.
- This dish can be served immediately or chilled in the fridge (covered) for a bit and can be served with or without marinara sauce. This will make two huge servings, or four modest ones, so if you don’t finish it all in one sitting, it will stay fresh for about three days.
48 Comments
How to Prepare and Serve Spaghetti Squash
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yummychunklet
August 4, 2011 at 4:34 pmThis looks like a great summer recipe, Maris! Can’t wait to try it.
barb
August 3, 2011 at 6:07 pmGreat recipe!! I love spaghetti squash. Can’t wait for the next Meatless Monday.
naomi
August 2, 2011 at 6:17 pmLove the new series! This dish looks great and from the looks of the recipe is bursting with flavor.
claire
August 2, 2011 at 2:23 pmOh! I made a dish like this recently and it was a HUGE hit for my husband and I. I mean, I wish I had more dinner parties, but it was great. I love using spaghetti squash instead of spaghetti!
Erin @ The Speckled Palate
August 2, 2011 at 2:01 pmI’ve never had spaghetti squash, and judging from this post, it sounds like I would really enjoy it!
Roz
August 2, 2011 at 12:35 pmHi Maris, this looks so healthy and delicous. I LOVE the new feature…look forward to reading and trying more vegetarian options. Have a great day!!!
Caroline
August 2, 2011 at 11:13 amSpaghetti squash is so delicious. I love using it as a substitute for pasta, as it’s healthier and doesn’t have all of the carbs! Awesome recipe, Maris, this sounds amazing!
rebecca
August 2, 2011 at 8:52 amgreat dish wish that squash filled me up
Vivienne
August 2, 2011 at 7:58 amive read about spaghetti squash but have never seen it around ever! Maybe we dont have them here in Australia 🙁 Would’ve loved to try this….looks so healthy and delicious!
Beth @ DiningAndDishing
August 2, 2011 at 7:31 amYum! I love making spaghetti squash just as you would spaghetti. The real thing is always delicious but this is one of those things that can be just as good as the original when you’re in the mood for something on the lighter side :).
Val
August 2, 2011 at 7:05 amI find that during these scorching hot months I crave less and less meat and desire more refreshing and light meals. I’ve spent this week thinking about making pasta with cherry tomatoes. I absolutely love the way you have used spaghetti squash here and I am convinced I should buy a spiralizer. How genius!
Sarah
August 2, 2011 at 7:04 amI am a huge spaghetti squash fan, and this looks delicious. That spiral cutting tool is the coolest.
Blond Duck
August 2, 2011 at 6:44 amA way to sneak veggies into Ben’s diet! Brilliant!
bellini
August 2, 2011 at 5:07 amI would like to know how to spiralize my zucchini for this delicious version of spaghetti squash?
Laura
August 2, 2011 at 12:55 pmHi Bellini, Thanks for your comment!
Do you already have a spiralizer? If so, rinse and dry your zucchini(s), cut the tips off both ends and slice in half (not length-wise). Secure either end in the spiralizer and follow the spiralizers instructions — usually you select the blade you want to use, put the vegetable in, lock it in place and being spinning.
Let us know how it turns out! 🙂
Heidi Renée
August 2, 2011 at 1:48 amOh, hooray! I am thrilled that you’re adding a vegan feature! I love spaghetti squash with little tomatoes just like this, but I haven’t tried zucchini spaghetti yet – I’ve been meaning to.
Lorraine @ Not Quite Nigella
August 2, 2011 at 1:41 amI still haven’t managed to get a hold of spaghetti squash but I’d really like to try it! Hopefully someone will grow them commercially here 🙂
Rosa
August 2, 2011 at 1:30 amScrumptious and so healthy! I love spaghetti squash.
Cheers,
Rosa
Anne@frommysweetheart
August 1, 2011 at 11:51 pmMaris! What a great recipe! I love spaghetti squash. I think this is such a great alternative to the traditional meat and sauce spaghetti! AND….I am so very intrigued by your ‘spiralizer’! That is awesome! : )
Bianca @ Confessions of a Chocoholic
August 1, 2011 at 10:23 pmI’ve never actually and spaghetti squash and this post is making me want to buy some soon! Zucchini noodles sounds good too but I don’t have a spiralizer so I might leave those out 🙂
Baking Serendipity
August 1, 2011 at 10:15 pmVegan cooking has always been a little outside of my box, so I love your focus on it here! This spaghetti looks fantastic and so approachable for a first vegan dish to try 🙂
Laura Knapp
August 1, 2011 at 10:04 pmThank you all for your comments and support! I would love to hear what you think about the dish if you end up trying it yourself. Spiralizers are fun (the clean up can be annoying) but for the most part super simple to use. Looking forward to preparing next months dish for you all. 🙂
Meatless Monday | Go To Pasta » Chez Us
August 1, 2011 at 9:32 pm[…] Vegan Spaghetti Squash […]
Chez Us
August 1, 2011 at 9:24 pmMaris, I am really looking forward to checking out your Meatless Monday series. Always looking for new veggie inspired mains. I love spaghetti squash as there are so many different ways to cook it. I really like roasting it along side some tomatoes and tossing with a little olive oil, basil and chopped olives. Makes a great dinner!
Reeni
August 1, 2011 at 8:56 pmI adore any and all squash, but these happen to be two of my favorites! I never made them with vinegar but I like the simple preparation.
Lisa from Lisas Yarns
August 1, 2011 at 8:53 pmI am really excited about this post series. now that I don’t eat dairy, I tend to eat Vegan alot of the time because it’s hard to find non-vegan recipes that don’t have dairy… I do still eat meat (occasionally) and eggs, but most days my diet is vegan-esq.
This looks delicious! There is a raw food restaurant in Minneapolis that I go to with my aunt, uncle, and cousins. I always get the thai ‘pasta’ which is made with zuchini noodles and other things. So so so good!!
T.W. Barritt at Culinary Types
August 1, 2011 at 8:28 pmWell, I may just have to find a spiralizer – those zucchini curls look beautiful!
Laura
August 2, 2011 at 12:50 pmHi T.W., thanks for your comment. If you do decide to look for a spiralizer this is the one I have: http://www.amazon.com/World-Cuisine-Tri-Blade-Plastic-Vegetable/dp/B0007Y9WHQ
emily (a nutritionist eats)
August 1, 2011 at 8:08 pmI love spaghetti squash but I haven’t had it in so long!
The Harried Cook
August 1, 2011 at 7:58 pmThis sounds so interesting! I bet this tastes fabulous… Never tried spaghetti squash, but now I want to! Thanks for sharing, Maris!
A Plum By Any Other Name
August 1, 2011 at 5:59 pmLove spaghetti squash. And I never knew that a “spiralizer” even existed.
Meatless mondays is such a great concept. Everyone could probably benefit from a little more meatless. 😉
Elle @ We can begin to feed...
August 1, 2011 at 5:42 pmYes, I love spaghetti squash… it also makes a delicious ramen-noodle style soup.
sarah
August 1, 2011 at 5:37 pmThis looks amazing.
Sarah (everydaysapicnic)
August 1, 2011 at 4:27 pmThis looks great! I’ve heard of spaghetti squash, but I didn’t have a clue what it actually was until now!
Kristen
August 1, 2011 at 3:23 pmThis looks fantastic! I actually haven’t had spaghetti squash before but have always wanted to try it. You make it sound so easy, I think I’ll have to do it sooner rather than later!
Kay
August 1, 2011 at 3:22 pmI’ve tried spaghetti squash before and didn’t really like it – but it’s been a while so maybe I should try it again :o)
alyssa - fashion fitness foodie
August 1, 2011 at 3:21 pmI need to buy a spiralizer..I just put it on my bday list 🙂
I used to always participate in Meatless Mondays. I need to get back to that!
Geni
August 1, 2011 at 3:17 pmWhat a fabulous meal, vegan or not.
Greg
August 1, 2011 at 2:56 pmGreat way to start. I love that it’s a recipe non vegans would enjoy.
Juliana
August 1, 2011 at 2:28 pmI love spaghetti using the squash to mimic the real one…so tasty and much healthier 🙂
Hope you hare a fantastic week ahead Maris 🙂
5 Star Foodie
August 1, 2011 at 2:13 pmVery healthy and delicious with spaghetti squash!
Junia @ Mis Pensamientos
August 1, 2011 at 2:05 pmwhoohoo for spaghetti squash and zucchini squash pasta! i love this post! 🙂 healthy and delicious. 😀
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Nami | Just One Cookbook
August 1, 2011 at 1:44 pmI’ve never tried or heard spaghetti squash before. See, that’s why this new feature is going to be great for educating people like me! This looks delicious!
Ronjini
August 1, 2011 at 12:42 pmI will be a witness to the yumminess of this meal. It was so good. Spaghetti Squash is like spaghetti crunch when you have the right sauce and ingredients. YUM!
natalie (the sweets life)
August 1, 2011 at 12:38 pmI haven’t had spaghetti squash in way too long! Yum!