Get ready to savor a flavor-loaded, oil-free, no-added-sugar vegan marinara sauce, bursting with fresh basil, ripe tomatoes, and a sun-dried tomato punch for rich, layered taste. Paired with roasted spaghetti squash that’s anything but bland, this nutrient-packed dish offers a wholesome, satisfying twist on traditional pasta —without the carbs, the calories, the heaviness, or guilt.
This meal is simple to make, elevated by a mix of fresh and dried herbs, and fresh and dried tomatoes, it’s perfect for cozy dinners, weekly meal prep, or impressing your plant-curious guests. It’s vibrant, delicious, hearty and clean—from the garden (or farmers market) straight to your plate.
Watch the YouTube cooking demo for this dish HERE
Ingredients
For the Marinara Sauce
- 1 organic yellow onion, chopped
- ¾ cup organic vegetable broth, divided
- 4 cloves organic garlic, grated
- 1 (15 oz) can Muir Glen Organic Fire Roasted Crushed Tomatoes
- 2 large fresh organic tomatoes, diced
- ⅓ cup organic sun-dried tomatoes, chopped and reconstituted
- 1 (7 oz) can no sugar added organic tomato paste
- 1½ tsp each dried thyme, oregano, and parsley, preferably organic
- 1 tsp granulated garlic, organic
- 1 cup fresh organic basil, snipped into small pieces
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tbsp Trader Joe’s Soffritto seasoning
- ¾ cup Baby Bella mushrooms, sliced, organic
For the Squash
- 1 large spaghetti squash, washed, baked and shredded
Optional Garnish
- Vegan Parmesan cheese
- Fresh basil sprigs
Procedure
Spaghetti Squash
- Preheat oven to 400°F. Cut squash in half crosswise (not lengthwise) and place face down on a parchment-lined baking sheet.
- Bake for about 1 hour, until tender.
- Let cool, then use a fork to shred into spaghetti-like strands.
(Tip: For a more detailed video demo on how to cook spaghetti squash, check out my Lemon Garlic Spaghetti Squash video on YouTube: HERE or for the full Lemon Garlic Spaghetti Squash recipe, click HERE)
Vegan Marinara Sauce
- Reconstitute chopped sun-dried tomatoes by soaking them in ⅓ cup warm water for 30 minutes. Set aside.
- In a large sauté pan, cook chopped onion over high heat in ½ cup vegetable broth until soft (about 5 minutes).
- Add grated garlic and stir for 2–3 minutes.
- Reduce heat to low. Stir in canned tomatoes, fresh diced tomatoes, reconstituted sun-dried tomatoes (with soaking liquid), and tomato paste.
(Tip: Use the remaining broth to rinse out the tomato paste jar or can.) - Stir in dried spices: thyme, oregano, parsley, and granulated garlic.
- Add fresh snipped basil, salt, pepper, and Soffritto seasoning. Mix well.
- Raise heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
- Uncover, stir in mushrooms, and simmer 5 more minutes on low. Serve warm over spaghetti squash. Garnish with vegan parmesan and basil if desired.