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: servings

Author: Jessica Randhawa

Ingredients

For the Twice-Baked Vegetarian Spaghetti Squash Boats

Instructions

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.

Notes

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.

Nutrition

Course Main Course, Sauce

Cuisine American

Keyword Plant Based Spaghetti Sauce, Vegetarian Spaghetti Sauce Recipe

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