Roasted Spaghetti Squash

Roasted Spaghetti Squash with Herbed Parmesan Sauce {Vegan}

Author Veg Life Staff


  • Spaghetti Squash seeded and roasted
  • Oil for brushing the squash
  • Salt & Pepper
  • 2 1/2 tablespoons vegan Margarine such as Earth Balance
  • 2 Shallots minced
  • 1 Garlic Clove minced
  • 1 tsp chopped fresh Thyme Leaves
  • 1/4 C chopped fresh Parsley
  • 2 Tbl grated vegan Parmesan such as GO Veggie!, Parma, Parmela, etc.
  • Salt and Pepper to taste


  • Preheat oven to 425 degrees.
  • Slice a large Sqaghetti Squash in half lengthwise, remove seeds (taking care not to remove too much of the flesh) and very lightly brush with oil of your choosing. Season with salt and pepper.
  • Roast (cut side down) on a lined cookie sheet until fork tender (about 40-60 minutes). The roasting time will depend greatly on the size of the squash.
  • In a large skillet, melt butter over medium heat.
  • Add shallots and garlic and cook until softened.
  • Stir in the thyme leaves and cook until fragrant, 1 minute.
  • Using a fork, scrape out the roasted spaghetti squash creating those spaghetti-like strands.
  • Add squash to skillet and toss to combine. Cook until warmed through.
  • Stir in parsley and Parmesan.
  • Season with salt and pepper. Serve in the hollowed out squash as we did here today.
  • Garnish with parsley leaves and fresh thyme. Add another sprinkle of the vegan parmesan if you'd like :)