It’s Vegetarian Awareness Month, so I thought I’d post my go-to vegetarian recipe: roasted spaghetti squash with homemade marinara sauce.

I read a cookbook once that called spaghetti-ed spaghetti squash “squashta,” which I found hilariously accurate. I originally found this recipe through Blue Apron, and I use it whenever I have guests, vegetarian or otherwise. Whatever you call this dish, it will become your new go-to vegetarian recipe as well.

Roasted Spaghetti Squash with Homemade Marinara Sauce

Makes 2 servings

Total time: 45 minutes

In My Basket

1 Spaghetti Squash (from Stearns Farm, Framingham MA)

6 medium Tomatoes (from Stearns Farm, Framingham MA)

4 cloves Garlic (from Stearns Farm, Framingham MA)

2 small Yellow Onions (from Stearns Farm, Framingham MA)

1 bunch fresh Oregano (from Stearns Farm, Framingham MA)

4 oz Shiitake Mushrooms (from Mycoterra Farm, Westhampton MA)

From the Pantry

4 tbsp butter

1/2 cup olive oil

2 oz black olives

2/3 cup grated Parmesan cheese

Salt and pepper to taste

1. Preheat the oven to 450°. Cut the squash in half lengthwise.
2. Place the squash halves in a baking dish. Drizzle the cut sides with olive oil and season with salt and pepper to taste. Turn the halves upside down in the baking dish, and drizzle the skin sides with olive oil. Fill the bottom of the dish with 1/4 inch of water, then roast for 28-32 minutes or until cut sides are tender. Remove from the oven and set aside to cool.
3. Wash and dry all fresh produce. Medium dice the mushrooms. Mince the garlic. Small dice the onion. Add the above ingredients to a large bowl, set aside. Roughly chop the olives. Small dice the tomatoes. Add the above ingredients to a second large bowl, set aside. Pick the oregano leaves off the stems, throw out the stems.
4. While the squash roasts, heat 2 tbsp olive oil in a saucepan over medium. When hot, add the onion, garlic and mushrooms, season with salt and pepper to taste. Cook, stirring occasionally, 6-8 minutes or until softened. Add the tomatoes and olives, season with salt and pepper. Cook, stirring occasionally, 10-12 minutes or until slightly thickened. Turn off the heat and stir in the oregano. Set aside in a warm place.
5. Once the squash is cool enough to handle, scrape out the seeds and pulp and discard. Run a spoon around the edges of the skin to loosen the flesh, then scoop out the flesh in one large piece. Let sit in skin.
6. In a large pan, melt butter and 3 tbsp water over medium heat until thoroughly combined. While combining, use your hands to break apart the flesh of the squash into long strands, like spaghetti strands. Add the squash strands to the pan, season with salt and pepper to taste. Cook 2-4 minutes, or until water has evaporated. Stir in half the cheese and cook for about a minute more or until thoroughly combined. Remove from heat and transfer to a serving dish.
7. Scoop out one serving of squash into a bowl, top with a spoonful of sauce and sprinkle with cheese. Enjoy!

Need some more vegetarian recipes to help get you through a whole month of cooking vegetarian? We know the struggle is real. Try Grilled Zucchini and Eggplant Sandwiches with Basil Mayo Pesto, posted a few weeks ago for Vegetarian Awareness Week. Or modify a non-veggie recipe, like Summer Squash, Corn and Tomato Stir Fry. These fresh veggies are all still in season, so they’re perfect recipes for this early fall/late summer weather.

We’d love to see what you’re making, so tag us on Instagram at @thecleanfoodclub and hashtag #vegetarianawarenessmonth

Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.