Vegan Keto Spaghetti Squash with Spicy Roasted Marinara

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If you are looking for a vegan and low carb dinner option, look no further!

Check out this delicious, vegan and keto friendly spaghetti squash with spicy roasted marinara. It is to die for!

Try this easy and healthier alternative to pasta, for a low-carb, gluten-free option. It is packed beta-carotene, and Vitamin A. In addition, squash is also very low in calories.

Guaranteed to become a family favorite of kids of all ages! Plus is a great way to get everyone eating healthy and tasty. 

AuthorTatiana
RatingDifficultyIntermediate
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If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.
Yields4 Servings
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
Parmigiano and Herb-Fortified Stock
 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese
 herb bundle fresh thyme, parsley and rosemary
 1 onion, quartered
 2 ribs celery, sliced on angle
 Peeled rind of 1 lemon
 2 fresh bay leaves
 12 cups water
 2 carrots, sliced on angle
 4 chicken stock
Roasted Tomatoes
 several cloves garlic, crushed
 24 ripe organic vine tomatoes or large plum tomatoes
 extra-virgin olive oil, for liberal drizzling
Marinara
 6 flat anchovy filets
 3 tbsp extra-virgin olive oil, plus some for drizzling
 1 sweet onion, thinly sliced or chopped
 1 Fresno or Holland chile, sliced or chopped
 oregano, finely chopped
 A few fresh basil leaves, torn
 2 tbsp tomato paste
 3 cloves garlic, sliced or chopped
 ½ cup dry red or white wine
 A handful fresh flat-leaf parsley, finely chopped
 Parmigiano-Reggiano cheese, shredded, for serving
 2 spaghetti squash
1

For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

2

For the tomatoes: Heat the oven to 500 degrees F.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

3

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

4

For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

5

On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

6

Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

7

Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

Ingredients

Parmigiano and Herb-Fortified Stock
 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese
 herb bundle fresh thyme, parsley and rosemary
 1 onion, quartered
 2 ribs celery, sliced on angle
 Peeled rind of 1 lemon
 2 fresh bay leaves
 12 cups water
 2 carrots, sliced on angle
 4 chicken stock
Roasted Tomatoes
 several cloves garlic, crushed
 24 ripe organic vine tomatoes or large plum tomatoes
 extra-virgin olive oil, for liberal drizzling
Marinara
 6 flat anchovy filets
 3 tbsp extra-virgin olive oil, plus some for drizzling
 1 sweet onion, thinly sliced or chopped
 1 Fresno or Holland chile, sliced or chopped
 oregano, finely chopped
 A few fresh basil leaves, torn
 2 tbsp tomato paste
 3 cloves garlic, sliced or chopped
 ½ cup dry red or white wine
 A handful fresh flat-leaf parsley, finely chopped
 Parmigiano-Reggiano cheese, shredded, for serving
 2 spaghetti squash

Directions

1

For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

2

For the tomatoes: Heat the oven to 500 degrees F.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

3

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

4

For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

5

On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

6

Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

7

Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

If you are looking for a vegan and low carb dinner option look no further! Check out this vegan keto spaghetti squash with spicy roasted marinara.

Vegan Keto Spaghetti Squash with Spicy Roasted Marinara