Crockpot Vegan Spaghetti Squash with Marinara
Who needs pasta when spaghetti squash does all the work for you? This dish delivers all the comfort of a classic spaghetti dinner—without the carb overload. The crockpot softens the squash to perfection while you do absolutely nothing. Marinara sauce brings in the rich, herby goodness, making every bite taste like you actually put in effort. No boiling, no draining, no mess—just a fork-tender, naturally noodle-like masterpiece. It’s simple, flavorful, and accidentally healthy. Bonus: It won’t leave you in a food coma like traditional pasta. So, go ahead and twirl those squash strands like you mean it.
Crockpot Vegan Spaghetti Squash with Marinara
Slow-cooked spaghetti squash topped with a bold marinara sauce. No boiling, no complicated steps—just effortless, plant-based comfort food.
Ingredients
For the Squash:
- 1 medium spaghetti squash halved and seeds removed
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Marinara Sauce:
- 2 cups crushed tomatoes
- ½ cup diced onion
- 2 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes optional
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
For Garnish:
- Fresh basil
- Vegan parmesan optional
Instructions
Step 1: Prep the Squash
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Step 2: Load the Crockpot
- Place squash halves cut-side down in the crockpot. Drizzle with olive oil and season with salt and pepper.
Step 3: Cook Until Tender
- Cover and cook on low for 4 hours (or high for 2.5 hours) until the squash strands easily separate with a fork.
Step 4: Make the Marinara
- In a bowl, mix crushed tomatoes, onion, garlic, oregano, basil, red pepper flakes, vinegar, salt, and pepper.
Step 5: Combine & Serve
- Flip squash halves over, fluff with a fork, and pour marinara over the top. Garnish with fresh basil.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 35%
- Folate: 25%
- Potassium: 30%
- Iron: 15%
Additional Notes & Tips
- Want extra flavor? Sauté the onions and garlic before adding them to the sauce.
- Prefer a thicker sauce? Let the marinara simmer on the stove for 10 minutes before using.
- No fresh basil? Use extra dried basil, and pretend you planned it that way.
- Leftovers? Store in the fridge for 3 days or freeze for later.
