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Natural Gluten Free Hearty Spaghetti Squash

Natural Gluten Free Hearty Spaghetti Squash

This vegan hearty spaghetti squash is the most mouth-watering plant-based spaghetti recipe! This is a naturally organic specialty worth sharing with all your friends and family! I personally enjoy this dish because its plant-based, healthy, gluten-free and you can easily prepare up to 4 or more servings in this preparation. This recipe is one that you will be able to spice it up with herbs or toppings of your choice or leave it basic with its distinct plant flavors, which will keep making your mouth water.


2 large spaghetti squash (3 pounds each)
4 tablespoons extra virgin olive oil, plus (more for baking)
2 lemons (juiced)
1/4 cup fresh basil (thinly sliced)
1-2 tablespoons fresh oregano
6 oz organic black olives (sliced)
Season with Himalayan or kosher salt and pepper to taste!

(Tomato Sauce)

10-12 roma tomatoes, (halved and removed seeds)
4-5 tablespoons extra virgin olive oil
1 large onion (white or yellow, diced)
3-5 carrot stalks (peeled and diced)
1 tablespoon oregano (chopped)
1 tablespoon thyme (chopped)
1 teaspoon kosher salt
1 teaspoon pepper

Tomato Sauce Instructions:

 Scrumptious Blueberry & Chocolate Chip Pancakes (Vegan, Gluten-free)Use a large sauce pan. First pour in the oil, onion, carrot and cook on medium until onion starts to soften or turn translucent. Next, throw in the tomatoes for about 7-10 minutes. While sauce is stewing, toss in the oregano and thyme leaves. Meanwhile you could have the spaghetti squash in the oven while preparing this sauce. You can continue to let the sauce stew on low heat while the spaghetti squash is baking.

Spaghetti Squash Instructions: 

spaghetti-squash-recipe-cutspaghetti squash seedsFirst, preheat the oven to 400 degrees F. Use a large baking sheet lined with foil or an oven safe dish. Next cut your spaghetti squash carefully using a sharp knife. The best way I found to cut through the squash is by using the tip of the knife and piercing the squash all the way through, chose one direction to rock the knife back and forth and repeat in the other direction.

Once you get your squash halved, use a spoon and scoop out the seeds and dispose or compost them and the inside should be clear. Next brush the interior with oil and season lightly with salt and pepper. Set the cut side down on the baking sheet. Bake for about 40 minutes till the squash’s skin is able to be pierced with knife. After the squash is done baking, remove from oven and let cool enough to be able to handle. Reduce oven to 375 degrees F.

After the squash has cooled down, spoon out the insides (meat) into a separate dish. (It should be stringy, like spaghetti). Next lightly oil or grease a 5 x 10 inch casserole dish. Place the meat into the bottom of the baking dish. Pour in evenly the tomato sauce and squeeze the lemon juice across the top. Place toppings on spaghetti squash using fresh olives, oregano and basil. Cover with foil and return to oven. Bake for another 10 minutes to intensify the flavors. Serve and enjoy! Can be stored up to 4 days if you are left with left overs.

Optional Ingredients:

Toppings: Asparagus, collard greens, beets, beans, sprouts, lentils, mushrooms, nuts, sweet potatoes or tofu.

Healthy Living,

Jaclyn Rae

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