The veggies can be prepared while the squash is in the microwave, so I can have this satisfying low-carb and low-fat vegan spaghetti squash recipe on the table in about half an hour. —Deanna McDonald, Grand Rapids, Michigan
Vegan Spaghetti Squash with Balsamic Vegetables
Vegan Spaghetti Squash Tips
How else can you cook spaghetti squash?
While the microwave makes quick work of cooking spaghetti squash, there are certainly other ways to cook it. Baking it in the oven is another easy way we like to make spaghetti squash in the Test Kitchen.What else can you put in vegan spaghetti squash?
Spaghetti squash is a very versatile vegetable and lends itself to many different flavors. If you want to keep it vegan, try cooking any fresh or frozen vegetable you like and mixing it into the cooked spaghetti squash. Before serving, try sprinkling it with a little plant-based cheese, or mix in a plant-based meat.What can you serve with vegan spaghetti squash?
Just because you’re not eating bacon or cheese doesn’t mean you have to have boring meals. Any of these vegan side dishes would be great alongside vegan spaghetti squash.—James Schend, Taste Recipes Deputy Culinary Editor
Vegan Spaghetti Squash with Balsamic Vegetables
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1 cup chopped carrots
- 1 small red onion, halved and sliced
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1 medium zucchini, chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup pine nuts, toasted
Directions
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes.
- Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes.
- When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.
Nutrition Facts
1 cup bean mixture with 1 cup squash: 386 calories, 16g fat (1g saturated fat), 0 cholesterol, 774mg sodium, 52g carbohydrate (15g sugars, 12g fiber), 13g protein.
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