Slice spaghetti squash and scoop out the seeds. Drizzle with olive oil and cook at 400 F/204 C for 45 minutes.

Let the spaghetti squash cool then use a fork to scrape strands out.

Combine the remaining ingredients into a pan and simmer for 5-10 minutes to make the Tuscan veggie sauce.

Combine sauce with spaghetti squash and stir together. Add any additional toppings of choice such as fresh herbs, red pepper flakes, etc.