Who says healthy can’t be heavenly? Say hello to spaghetti squash that’s packed with flavor, plant-based protein, and a little bit of sass—thanks to our Tangy Herb seasoning, Tuscan Evening.
Skip the boring pasta and give your taste buds a vacation to Italy—without leaving your kitchen. This roasted spaghetti squash smothered in garbanzo bean marinara and fresh veggies is simple, satisfying, and seriously addictive.
Slice the squash in half lengthwise and scoop out the seeds (save them for roasting later if you like a snack!).
Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet.
Poke a few holes with a fork for good measure and roast for 40 minutes, until lightly golden and tender.
Make the Veggie-Packed Sauce
Heat olive oil in a large skillet over medium-high heat.
Sauté the bell pepper, onion, and garlic for 3–4 minutes until fragrant and slightly soft.
Add spinach, diced tomatoes, garbanzo beans, and a generous pinch of Tuscan Evening. Reduce heat to low and let it simmer for 5 minutes to meld the flavors.
Assemble the Dish
Once the squash is roasted, scrape out the inside with a fork until it looks like spaghetti strands.
Pour the veggie marinara over the squash strands. Mix gently to coat every strand with flavor.
Optional: Sprinkle a bit more Tuscan Evening on top for that extra herby kick.
Who knew healthy could taste this indulgent? Tuscan Evening brings all the herby goodness to make this plant-based meal a real crowd-pleaser. Don’t stop here—check out our other flavorful, slightly sassy recipes and spice up every meal with Flavor Expedition Co.!
Pro Tip
Protein swap: Use kidney beans, black beans, or even shredded chicken for non-vegans.
Extra veggies: Mushrooms, zucchini, or eggplant work beautifully.
Make it cheesy: Sprinkle a little Parmesan or vegan cheese on top if desired.
Meal prep magic: Roast the squash ahead of time and store it in the fridge for 3–4 days.
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Slice the squash in half lengthwise and scoop out the seeds (save them for roasting later if you like a snack!).
Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet.
Poke a few holes with a fork for good measure and roast for 40 minutes, until lightly golden and tender.
Make the Veggie-Packed Sauce
Heat olive oil in a large skillet over medium-high heat.
Sauté the bell pepper, onion, and garlic for 3–4 minutes until fragrant and slightly soft.
Add spinach, diced tomatoes, garbanzo beans, and a generous pinch of Tuscan Evening. Reduce heat to low and let it simmer for 5 minutes to meld the flavors.
Assemble the Dish
Once the squash is roasted, scrape out the inside with a fork until it looks like spaghetti strands.
Pour the veggie marinara over the squash strands. Mix gently to coat every strand with flavor.
Optional: Sprinkle a bit more Tuscan Evening on top for that extra herby kick.
Who knew healthy could taste this indulgent? Tuscan Evening brings all the herby goodness to make this plant-based meal a real crowd-pleaser. Don’t stop here—check out our other flavorful, slightly sassy recipes and spice up every meal with Flavor Expedition Co.!
Pro Tip
Protein swap: Use kidney beans, black beans, or even shredded chicken for non-vegans.
Extra veggies: Mushrooms, zucchini, or eggplant work beautifully.
Make it cheesy: Sprinkle a little Parmesan or vegan cheese on top if desired.
Meal prep magic: Roast the squash ahead of time and store it in the fridge for 3–4 days.
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![Tangy Herb Seasoning bottle with herbs and lemon, showcasing Tuscan Evening flavor. [pack-1]](http://flavorexpedition.com/cdn/shop/files/Tuscan_Product_Image_No_Back.png?v=1778770244&width=400)
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