Spaghetti Squash w/ Tomato & Cannellini Beans

Difficulty: Easy

Serves 2-4

If you follow me on Twitter, you would know that I am a huge fan of spaghetti squash. It’s subtle flavour lends itself perfectly to so many dishes while its spaghetti-like texture magic! For years it has been near impossible to track down, except for rare occasions at the farmer’s market however this week I stumbled across a bunch in Coles (of all places!) Naturally I scooped one up and took it home and despite the warmer weather in Newcastle, thought I would bake my new squashy friend and fill it with delicious tomato and bean combo. Eat this as a low calorie meal or as an impressive side dish at your next dinner party.


  • 1 medium spaghetti squash
  • Olive oil
  • Salt & pepper
  • 1 small red onion, finely chopped
  • 1 clove garlic
  • 1 can cannellini beans
  • 1 can diced tomatoes
  • 1 tablespoon brown sugar
  • 2 tablespoons veganWorcestershire sauce
  • Vegan parmesan (optional)


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Cut the spaghetti squash lengthways and scoop out the seeds and place face down (skin up) on the baking tray.
  3. Bake for 40 minutes until the skin has softened.
  4. While the spaghetti squash is baking, prepare your filling by heating some oil in a small saucepan and sauté the onion and garlic.
  5. Add the beans, tomato, brown sugar and Worcestershire sauce and bring to the boil.
  6. Once boiling, reduce to a simmer. Allow to cook for a further 15-2o minutes.
  7. Remove the spaghetti squash from the oven, drizzle with oliver oil, cover in salt and pepper and fill with the tomato mixture.
  8. Sprinkle with vegan parmesan and serve.


  • Latasha

    I am also a fan of spaghetti squash, they are so good! Thanks for the recipe.
    Just so you know, if you ever come through Sydney and want to get your hands on one try Martelli’s. There is one in Cherrybrook, it’s not too far a detour on the way up or down from Newie 🙂
    I highly recommend Martelli’s to everyone in Sydney. Besides Cherrybrook there is also one in Rouse Hill. As a long time vegan Martelli’s has been a lifesaver for me! They are much fresher and better quality than supermarket fruit & veg, decently priced and they always have spaghetti squash! (Just about anyhow) From the look of it i think they have all the hard to get fruit & veg. Thought i should share the knowledge 🙂
    Anyhow you rock, thanks for all you do!

    • Chelsey

      Thanks Latasha 🙂 That’s an awesome suggestion. Luckily in recent times, a family friend who lives in the country has planted a spaghetti squash plant and is always dropping some off to us. We’re very lucky!!!