Spaghetti Squash with Roasted Red Pepper Sauce

40 Minutes

super easy


Are you tired of the same old pasta dishes? Give spaghetti squash with roasted red pepper sauce a try! This dish is a refreshing twist on traditional spaghetti and it’s a delicious way to pack in some extra veggies to your diet. In fact, the spaghetti squash noodles are a healthier alternative to pasta and the roasted red pepper sauce adds a burst of flavor that will have your taste buds dancing. Plus, it’s super easy to make! With just a few simple steps, dinner will be on the table in no time. So, give this recipe a go and you won’t be disappointed!

Not only is it a healthy alternative to traditional pasta, but it’s also packed with nutritional benefits. Spaghetti squash is low in calories and high in fiber, which can help with weight management and digestive health. Meanwhile, roasted red pepper sauce is a tasty way to add antioxidants and vitamins to your meal. Plus, who doesn’t love a dish that is both guilt-free and satisfying? So, go ahead and dig in to this delicious and nutritious meal, your taste buds and waistline will thank you.

Why You’ll Love It 

Not only is it a delicious and healthy alternative to regular pasta, but it also pairs perfectly with a homemade roasted red pepper sauce.

Spaghetti squash is low in calories and high in fiber, making it a great choice for anyone looking to eat more healthily.

With a high fiber content and low calorie count, spaghetti squash is the perfect substitute for traditional pasta. Meanwhile, the roasted red pepper sauce is full of antioxidants and can help fight inflammation in the body.

Recipe Cost Breakdown

      1 large spaghetti squash: $5.19

      4 cloves of garlic: $0.24

      4 red peppers, roasted: $12

      ½ cup cashews: $1.83

      ¼ cup nutritional yeast: $0.85

      Handful of fresh basil: $1.34

      Dash of Italian seasoning: $0.22

      2 ½ tbsp extra virgin olive oil: $0.6

      Total Cost: $22.27

What You’ll Need

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Adjust Servings
1 large spaghetti squash
4 cloves of garlic
4 red peppers, roasted
½ cup cashews; soaked and rinsed
¼ cup nutritional yeast
Handful of fresh basil
Dash of Italian seasoning
2 ½ tbsp extra virgin olive oil
Himalayan salt and pepper, to taste

Nutritional Information

223 Calories
17 g Total Fat
6 g Fiber
19 g Net Carbs
7 g Sugar
7 g Protein
60 mg Sodium



Preheat oven to 425. Wash squash, remove tip and top, and cut in half lengthwise. Scoop and discard the seeds. Using a fork, poke a few holes in each half and place face up on a large baking pan. Drizzle with olive oil and season with himalayan salt, pepper and garlic powder to taste. Put aside.
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Wash and slice 4 red peppers, removing the seeds and stem. Drizzle with olive oil and transfer to the baking sheet with squash.
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Place the baking sheet in preheated oven for 20 minutes. After 20 minutes, remove the peppers and return the squash back into the oven for another 20 minutes.
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Transfer red peppers to a small food processor. Add nutritional yeast, cashews, Italian seasoning, basil and garlic and blend until smooth. Then, transfer mixture to a small sauce pan and slowly heat on low.
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When the squash is finished, remove from the oven and scratch out the spaghetti filling, plate and top with red pepper sauce. Serve immediately and enjoy!
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