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Scribe Publishing Company

Spaghetti Squash “Capellini” with Sweet Pepper Marinara

From Vegan for Everyone

Makes 4 to 5 servings

The combination of roasted squash smothered in a hearty, homemade marinara sauce makes a delicious entrée. Lighter in calories than traditional pasta, but super satisfying, give this one a try when you want to serve a satisfying alternative to the classic dish.

1 large sweet onion, chopped

2 tablespoons, plus 2 teaspoons extra-virgin olive oil, divided

1 1/2 tablespoons tamari

1 1/2 teaspoons Italian seasoning blend, divided

1/2 cup, plus 2 tablespoons water, plus more as needed

1 medium red or orange sweet bell pepper, seeded and chopped

1 can (26 to 28 ounces) crushed tomatoes (fire-roasted are nice)

Scant 1/8 teaspoon crushed red pepper

1 large spaghetti squash, sliced in half lengthwise

Sea salt, to taste

Freshly ground black pepper, to taste

Chopped fresh parsley or basil, for serving (optional)

To make the sauce, put the sweet onion and 2 tablespoons olive oil into a large sauté pan and cook over medium heat for 1 minute. Add the tamari and 1 teaspoon Italian seasoning blend, cover and cook for about 3 minutes, or until the onion becomes translucent, adding 2 tablespoons of water, if the pan becomes dry. Add the bell pepper and cook for 5 minutes, stirring occasionally, adding 2 tablespoons of water, if the pan becomes dry. Add the tomatoes, crushed red pepper, and remaining ½ teaspoon Italian seasoning blend. Pour 1/2 cup water into the tomato can and slosh it around to loosen the remaining crushed tomatoes. Add the “tomato water” to the pan.

Decrease the heat to medium-low. Cover and cook, stirring occasionally, for 35 to 45 minutes.

Meanwhile, prepare the spaghetti squash. Preheat the oven to 400 degrees F. Line a 9 by 12- inch rimmed baking pan with unbleached parchment paper. Using a grapefruit spoon or sturdy teaspoon, scoop out the seeds and stringy flesh from the inside of the squash. Season each squash half with 1 teaspoon olive oil, salt, and pepper, to taste. Arrange the spaghetti squash halves cut side down on the prepared pan, and bake for 50 to 55 minutes (see note), or until the outside of the squash is very soft to the touch and the inside edge of each squash half is golden. Put the pan on a wire rack, and let cool for about 15 minutes.

Scoop out the spaghetti squash strands and arrange them on individual serving plates. Break up the strands to resemble cooked spaghetti. Spoon a generous amount of the marinara sauce over each serving of squash, garnish with optional parsley or basil, and serve.

Chef’s note: The baking time for the squash will vary depending upon the size of the squash.

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Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful Jazzy Vegetarian vegan cooking series on national public television. Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan!)