This meal can be made by anyone – the toughest part is opening the sucker. Be careful, it’s because of the rough outer shell that we can enjoy the inner stringy spaghetti like goodness.

Ingredients & Method:

1 large spaghetti squash – seeded

1 onion, chopped

1 24 oz can of crushed or diced tomatoes

1 Tbsp Italian seasoning

2 tsp garlic powder

Salt to taste*

Vegan pesto to taste*


Preheat oven to 400 degrees. Fill each half with onion and divide tomato sauce. You may have sauce to reserve but I managed to stuff it all in. Sprinkle with Italian seasoning and garlic powder. Salt to your liking. I’m personally playing with reducing my salt intake (stay tuned for a future post on SOS – salt, sugar, oil free) to enhance my intuitive guidance system – join me if it calls you! Cover in foil and bake for 30 minutes. Remove from oven and allow to cool for at least 10 minutes. Add your favorite vegan pesto. I drained the majority of oil from a brand I bought because pesto has a way of packing it alllll in. Enjoy in gratitude…that you have minimal dishes to do tonight 😆 xo