Sunset Spaghetti Squash Pasta

This recipe is for an all vegetable, light and yet filling alternative to regular pasta. We call it “Sunset” because of the incredible colors in the dish. You could not ask for a more filling dish that doesn’t include meat, and meat lovers will not miss it! You certainly may use it as a side dish for another “main”, but we encourage you to try it as your main dish for lunch or dinner. The colors are provided by adding the multi-color variety of cherry or grape tomatoes. The yellow, red and orange tomatoes combined with the golden color of the spaghetti squash have to remind you of a truly colorful sunset. A sunset with lots of garlic!

There are three special ingredients in this recipe that we whole-heartedly suggest you try to find. One is Gotham Green Vegan Lemon Basil Vinaigrette, which you can find at Sprouts, Whole Foods, and other fine natural food stores. Another ingredient is Solely Spaghetti Squash Pasta. It is sold at Sprouts, Whole Foods and is even carried at Costco. The final special ingredient is Karam’s Garlic Sauce.

Karam’s is only sold in grocery stores in the Pacific Northwest, but you can buy it online and have it shipped anywhere in the western states. This product us almost irreplaceable, but it isn’t that hard to make a close facsimile yourself. You will not only love it, but you will come up with other ways to use this special sauce. If your local store does not carry these items, try to talk them into it. It is, at least, worth the conversation. We will also provide good alternatives if you cannot find these fine products.

This recipe is for 4 servings, doubling the recommended amount of spaghetti squash for a serving (we recommend 1 cup of cooked spaghetti squash per serving). The calorie count on this is so low you can encourage seconds for anyone so inclined.


  • 60 multi colored grape or cherry tomatoes cut in half– 82 calories
  • 1 medium sweet onion (Vidalia or other sweet variety) – 60 calories
  • 2 Tbsp. Vegan Lemon Basil Vinaigrette – 99 calories
    • (You may substitute 2 Tbsp. Olive Oil, juice of 1/2 lemon and 3 cloves freshly chopped garlic, & 1 tsp. dried basil)
  • 2 Packets Whole Organic Spaghetti Squash – (Soley) – 240 calories
    • (You may substitute fresh spaghetti squash roasted for 1 hour at 350 degrees, cooled, then shredded with a fork – 4 cups)
  • 2 Tbsp. Karam’s Garlic Sauce – 31 calories
    • (You may substitute 1/4 cup Greek yogurt mascerated with 4 cloves finely chopped garlic – prepared 2 hrs. ahead of time)
  • Freshly chopped Sweet Basil for flavor and color
  • Salt and Pepper to taste, red pepper flakes if you like it hot.


  • Drizzle 2 Tbsp. Vegan Lemon Basil Vinaigrette in a warm (not hot) sauté pan.
    • (If using your substitute, mix before adding to pan)
  • Add chopped sweet onion and cook over medium heat until translucent. Stirring every couple of minutes.
  • Add cherry tomatoes and cook on medium heat until warmed all the way through (about 6 minutes), stirring occasionally.
  • Add garlic sauce to tomato mixture
    • (homemade version needs to be made ahead of time for flavors to blend)
  • Stir well to incorporate throughout making sure that it is evenly distributed.
  • Cover pan and turn off heat.
  • Prepare Solely Spaghetti Squash Pasta as suggested on the box.
    • (if you are using fresh spaghetti squash that you have prepared ahead of time reheat)
  • Drain Spaghetti Squash well
  • Place Spaghetti Squash in large bowl.
  • Add Tomatoes Onion mixture and toss well.
  • Taste it before adding salt and pepper. If you have used the Gotham Green it won’t need seasoning.
  • Sprinkle Chopped Basil on top.

You may also add freshly grated Asiago, Romano or Parmesano Reggiano cheese on top, but use it sparingly. The dish really doesn’t need it because of the garlic sauce. It is fun, but that is fat and calories that aren’t necessary at all.

If you make an extra large batch this keeps well in the fridge for at least four days for fabulous left-overs. This is definitely one of those dishes that tastes better the next day. The garlic really has a chance to get into everything. If you are having as a left over please save some of the fresh basil to use as a fresh garnish. It is always better if not cooked when sprinkling on top. A microwave does no favors for fresh basil, but this dish does quite well reheated.


Per serving (1.5 cups or 1/4 whole batch) –  136 calories 

  • Fat – 4 grams 
  • Carbohydrates – 17.9 grams 
  • Protein – 3.5 grams


  • Cholesterol –         0 g (unless using olive oil)
  • Sodium –            107.7 mg
  • Dietary Fiber –       7.1 g
  • Sugar –                  11.9 g
  • Calcium –                1%
  • Iron –                    89.9%
  • Potassium –     1,244.7 mg
  • Vitamin A –          28.1%
  • Vitamin C –          89.4%

Vegan & Vegetarian Alternatives

This dish is Vegan and Vegetarian. Just don’t add the cheese. I highly suggest Vegans find the Gotham Green Vinaigrette. It is a great product and you won’t have to substitute anything. If you are adverse to yogurt for the garlic sauce substitute mash up a potato and add garlic, lemon juice and olive oil to get the thinness you want for the sauce. 1/2 a potatoes boiled and mashed with olive oil should do the trick before adding the garlic and lemon juice. There are also great vegan sour creams and yogurts that will work as well. Forage is one of my favorite brands as well as Tofutti. Basically, you want it tart, garlicy and smooth.