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Overhead image of a pot filled with plant based ground meat mixed with homemade tomato sauce.
5 from 6 votes

Vegetarian Spaghetti Sauce Recipe

This easy and delicious Vegetarian Spaghetti Sauce Recipe is made with simple ingredients like onions, tomatoes, and protein-packed HAPPY LITTLE PLANTS® Product—found at your local Safeway store. Serve with your favorite pasta or serve it twice-baked in spaghetti squash boats for a fun, low-carb meal the whole family will enjoy.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Sauce
Cuisine: American
Keyword: Plant Based Spaghetti Sauce, Vegetarian Spaghetti Sauce Recipe
Servings: 8 servings
Calories: 458kcal


For the Vegetarian Spaghetti Sauce

For the Twice-Baked Vegetarian Spaghetti Squash Boats

  • 2 medium spaghetti squash
  • 2 tbsp olive oil
  • salt and pepper to season
  • 6-8 cups prepared vegetarian spaghetti sauce
  • 2 cups mozzarella cheese shredded


For the Spaghetti Squash

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Scrub the squash clean and dry thoroughly. Cut the squash in half lengthwise using a stable knife. Scoop out the seeds and stringy bits and discard.
  • Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
  • Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  • When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.

For the HAPPY LITTLE PLANTS® Plant-Based Ground

  • Place 2 tablespoons of oil in a large nonstick skillet.
  • Heat oil over medium heat for 2 minutes.
  • Add the ground meat alternative to skillet and break apart into pieces. Gently stir to lightly coat with the oil.
  • Cook, stirring occasionally until the product reaches an internal temperature of 165°F, as measured by a meat thermometer, about 10-12 minutes.
  • Add the salt, Italian seasoning, dried basil, onion powder, garlic powder, and black pepper to the cooking ground meat alternative. Mix well to combine and cook for an additional 1 minute before removing from heat. Set aside.

For the Vegetarian Spaghetti Sauce

  • Add the remaining tablespoon oil to a large saucepot over medium-high heat. Add the onion and cook for 5-7 minutes, or until soft and translucent, stirring often. Once softened, add the minced garlic and tomato paste and mix well to thoroughly combine. Cook, stirring continuously, for 1 minute.
  • Stir in the crushed tomatoes, tomato sauce, and water and add the cooked ground meat alternative back to the pot. Mix well to combine and bring to a low simmer. Reduce heat to medium-low, cover, and allow the sauce to simmer for at least 20 minutes.
  • Season with additional salt, pepper, and Italian seasoning as desired.

For the twice-baked spaghetti squash

  • Preheat oven to 350 degrees F.
  • Gently scrape the spaghetti squash strands from each squash half. Add approximately 1-2 cups of prepared vegetarian spaghetti sauce to squash boat and gently mix with the separated strands of squash. Repeat with all squash boats.
  • Divide the shredded mozzarella cheese between the squash boats. Cover the baking sheet and squash with foil, creating a tent to prevent the foil from touching the cheese.
  • Bake at 350 degrees for 15 minutes. Remove the foil tent and bake an additional 5-10 minutes, or until cheese is golden and bubbly.


  • Save time: by cooking the spaghetti squash and HAPPY LITTLE PLANTS® Plant-Based Ground the day before. Or, by simply adding your cooked meat alternative to your favorite store-bought pasta sauce.


Calories: 458kcal | Carbohydrates: 22g | Protein: 29g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 835mg | Potassium: 388mg | Fiber: 8g | Sugar: 9g | Vitamin A: 635IU | Vitamin C: 10mg | Calcium: 222mg | Iron: 2mg
Course Main Course, Sauce
Cuisine American
Keyword Plant Based Spaghetti Sauce, Vegetarian Spaghetti Sauce Recipe
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