Wondering what to serve with spaghetti squash? Try a delicious chunky veggie sauce!

a spaghetti squash served with a sauteed vegetable sauce and Parmesan cheese

*This post may contain affiliate links and links to my independent Pampered Chef consultant website. If you decide to make a purchase through one of these links, I will make a commission at no additional cost to you.  See my full disclosure policy to learn more.

We're making an attempt in our house to cut back on gluten.  We all love pasta and sandwiches, as well as cookies and cake.  Going gluten free is going to be tough! Fortunately, there are a lot of wonderful gluten free option out there, like this Spaghetti squash with chunky veggie sauce.

The first time I saw spaghetti squash was when I was living in my sorority house in college.  One of my friends had cooked one up, and it looked so interesting.  When I finally got around to buying and cooking a spaghetti squash myself, I was hooked.  What an amazing alternative to pasta! And I love my pasta (I consider myself a little bit of a pasta snob - only fresh made pasta will do.) 

Top the spaghetti squash off with a fresh chunky veggie sauce and this whole gluten free thing gets a little easier đŸ™‚

For this sauce, I chopped up some garlic, onion, tomatoes, and yellow and orange bell peppers.  I sauteed the vegetables in olive oil and then added balsamic vinegar, salt, and thyme.  I cooked the sauce long enough for it to turn "saucy" but I wanted the veggies to retain a little bit of crunch.
sauteed vegetables to go on top of spaghetti squash
I had already cooked my spaghetti squash in the oven, so when my sauce was done, I topped the squash with the sauce and a little Parmesan cheese.  Delish!
sauteed vegetables on top of spaghetti squash
That's it for this yummy spaghetti squash recipe.  Until next time!


sauteed vegetables on top of spaghetti squash

Spaghetti Squash with Chunky Veggie Sauce

Yield: 2


  • 1 medium Spaghetti Squash
  • 2 Tbsp olive oil
  • 2 medium tomatoes (chopped)
  • 1 clove garlic (minced)
  • 1 small onion (chopped)
  • 2 mini yellow bell peppers (chopped)
  • 2 mini orange bell peppers (chopped)
  • 2 Tbsp Balsamic Vinegar
  • 1 tsp salt
  • 1 tsp dried Thyme


    1.  Preheat your oven to 375 degrees.   Cut the spaghetti squash in half length wise and place face down in a baking dish.  Add about an inch of hot water to the dish and cover with foil.  Allow to cook for about 45 minutes or until tender.

2.  While the squash is cooking, make the sauce.  In a skillet, heat the olive oil over medium high heat.

3. Add garlic, onions, tomatoes, and peppers and sauté until the onions are translucent.

4.  Add the balsamic vinegar, salt, and thyme and continue to cook until the liquid begins to reduce.

5.  Remove the spaghetti squash from the oven and remove the seeds using a fork or spoon.  Then using a fork (or 2)  scrape the squash fibers to loosen them up to resemble spaghetti.

6.  Top with the sauce and Parmesan cheese.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.