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Vegan crockpot spaghetti squash served with fresh herbs and vegetables.

Vegan Crockpot Spaghetti Squash

A hearty and healthy vegan dish made with spaghetti squash, cooked slowly in a crockpot with a delicious tomato-based sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Main Course, Vegan
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Spaghetti Squash
  • 1 medium medium spaghetti squash (about 3-4 pounds) Look for a squash that feels heavy for its size and has a firm skin.
  • 1 tablespoon olive oil For drizzling over the squash.
  • Salt and pepper, to taste
For the Sauce
  • 1 can 14 oz can of diced tomatoes
  • 1 bell pepper, diced (any color)
  • 1 medium medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes (optional for heat)
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Cut the spaghetti squash in half lengthwise and remove the seeds.
  2. Drizzle olive oil over the cut sides, and season with salt and pepper.
Setting Up the Crockpot
  1. Place the squash halves cut-side up in your crockpot.
  2. If they don’t fit quite right, you may need to place them on their side.
Assembling the Sauce
  1. In a mixing bowl, combine diced tomatoes, bell pepper, onion, minced garlic, oregano, basil, and red pepper flakes.
  2. Stir well to combine all ingredients.
Cooking
  1. Pour the tomato mixture evenly over the squash in the crockpot.
  2. Cover the crockpot and cook on low for about 6-7 hours or until the squash is tender.
Serving
  1. Once done, use a fork to scrape the insides of the squash, creating spaghetti-like strands.
  2. Serve topped with the warm sauce and garnish with fresh basil if desired.

Notes

For added protein, consider incorporating cooked lentils or chickpeas to the sauce. Leftovers can be stored in an airtight container in the fridge for up to 5 days.