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Vegan-friendly spaghetti squash with 'beyond meat sauce' recipe

A vegan recipe for spaghetti squash with 'beyond meat sauce' that's delicious, quick and easy-to-make.
Credit: Peace-Carr, Renee

Show host and songstress April Sampé has created a web series for new vegans and the vegan curious called ​Veg Out & Dine in which she focuses on utilizing a vegan diet as a healthier alternative.

Here is her vegan recipe for spaghetti squash with beyond meat sauce:


  • 1 large spaghetti squash or 2 small
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoon of salt
  • 1 red pepper
  • 1 green pepper
  • 1/2 onion
  • 1 teaspoon of sugar
  • 2 cloves minced garlic
  • 8 tomatoes
  • 1/2 of a small can of -tomato paste
  • Oregano to taste
  • Sage to taste
  • Basil to taste
  • 1 teaspoon of Italian seasoning
  • 2 beyond meat patties
  • 1/2 teaspoon nutritional yeast


  1. Preheat your oven to 450. Cut the squash in half and remove the seeds from the middle. Rub the inside with olive oil. Place parchment paper on a baking sheet and place the squash face down in the oven for 45 minutes

  • Roast the tomatoes, red, and green peppers in the oven by placing them in a baking dish, drizzling olive oil on top, add a pinch of salt and place in the oven for a minimum of 1 hour on 350. *Side note* you can use roasted can tomatoes and cook your peppers directly in the sauce or roast them a day before and let rest in the fridge.

  • Transfer tomatoes, garlic, sage, and basil to a blender and pulse until small chunks remain. *Side Note* You can cook down in your main cooking pot the tomato chunks will just be larger and you will need to cut your peppers smaller.

  • Transfer mixture to a pot. Make sure your burner is on medium heat. Add a half of a can of tomato paste and sugar. Stir until it is all blended. Add your Italian seasoning, salt, and oregano to your pot and stir. Allow it to simmer for about 5 minutes on medium to low heat.

  • In a separate frying pan, take your 2 beyond meat patties and fry them on both sides for a minimum of 3 minutes. Once cooked, break it apart so that it looks like ground beef. Once cooked, transfer your meat to your tomato mixture.

  • Take your squash and a fork and scrape the meat of the squash until it begins to look like small noodles. I promise this will work.

  • Plate your spaghetti on a beautiful dish, add your sauce, and garnish with your leftover sage and basil.

  • For an added cheese flavor sprinkle with nutritional yeast and serve.
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