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Spaghetti Squash with Tomato and Aubergine Sauce

As seen on Għand il-Vegan

by Marthese Quattromani


Spaghetti Squash with Tomato and Aubergine Sauce

Nutrition facts: 200 calories 20 grams fat
Rating: 2.2/5
( 5 voted )


  • 1 onion
  • 3 garlic cloves
  • 1 tsp curry
  • 1 cup diced aubergine
  • 6 sundried tomatoes
  • 1 cup cannellini beans
  • 250g tomato sauce (passata)
  • Cup water
  • 2 tbsp. balsamic vinegar
  • 4 bay leaves
  • Fresh basil
  • 4 Swiss chard
  • Parsley, basil and vegan parmesan to serve


For the boiling method to prepare the squash:

  • Boil a whole spaghetti squash for 20 minutes if it is larger than 1kg add 5-10 minutes.
  • Cool slightly and cut in half to cool completely. Remove seeds and fork out spaghetti squash threads.


  • Wash and chop the vegetables.
  • Fry onion in olive oil until translucent.
  • Add garlic and aubergines and fry until aubergines are soft. Season with curry, salt and pepper.
  • Stir in the tomato puree (passata), a cup water, the chard and the sun dried tomatoes.
  • Cook until chard is wilted. Add the beans and the cooked spaghetti squash threads, the balsamic vinegar and the basil.
  • Stir gently and cook for further 5 minutes. Serve with vegan parmesan cheese, parsley and basil.


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