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.