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Romesco Spaghetti Squash

Spaghetti Squash with Romesco Sauce

This spaghetti squash with romesco sauce is a tasty alternative to your weekly spaghetti night. Serve veggie sausage and vegan parmesan for a one bowl meal.
Course Dinner, Entree, Main Dish
Cuisine Gluten-free, Italian-Inspired, Vegan, Vegetarian
Keyword vegan romesco sauce, Vegan Spaghetti Squash with Romesco Sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 145kcal
Author Dietitian Debbie


For the Spaghetti Squash:

  • 1 medium spaghetti squash
  • Olive oil

For the Romesco Sauce:

  • 1 15 oz can fire roasted diced tomatoes
  • 1/2 cup raw unsalted cashews
  • 1 12 oz jar roasted red peppers, drained
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 2 tablespoons nutritional yeast optional - but highly recommend!
  • Dash of sea salt and ground black pepper

To Serve:

  • 1/2 tablespoon olive oil
  • 2-3 veggie sausages I used Field Roast, sliced
  • 1 5 oz bag spinach
  • Vegan parmesan


Make the Squash

  • Preheat the oven to 350 degrees Fahrenheit.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Rub olive oil on the inside of the spaghetti squash and lay cut side down on a baking sheet. Bake for 35-45 minutes or until fork tender. Set aside.

Make the Romesco Sauce

  • Meanwhile, add the tomatoes, cashews, red pepper, garlic, onion, thyme, nutritional yeast, salt and pepper to a high powered blender and puree until smooth.
  • Add the olive oil to a large non-stick skillet and add the sausage. Cook until lightly browned, about 5 minutes. Transfer to a dish and set aside.
  • Scrape out the inside of the spaghetti squash and add the to skillet. Cover in romesco sauce (I used about 1 1/2 cups). Stir in the spinach. Cook for 3-5 minutes or until spinach has wilted.
  • To serve, plate the squash and top with sausage. Sprinkle with vegan parmesan (if desired).


*Nutrition information for sauce & squash alone - does not include additional toppings like vegan sausage or parmesan.


Serving: 1/4 recipe | Calories: 145kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 6.5g | Sodium: 150mg | Fiber: 3g | Sugar: 4.5g