Vegan Spaghetti Squash with Mushroom Marinara Sauce
Total Time: 55 minutes Servings: 4
INGREDIENTS
- 1 spaghetti squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 pint cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 2 cups marinara sauce
- 4 tablespoons nutritional yeast
INSTRUCTIONS
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the inside of the squash with 1 tablespoon of the olive oil; season with salt and pepper.
2. Place the squash cut side down on the baking sheet. Roast until fork-tender, 35 to 40 minutes.
3. While the squash cooks, heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms and sauté until browned and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the thyme and rosemary; season with salt and pepper and transfer to a plate.
4. Add the marinara sauce to the skillet and cook over medium-low heat until warmed through, about 5 minutes.
5. Remove the squash from the oven and shred it with a fork. To serve, top the squash with marinara sauce, mushrooms and nutritional yeast.
Credit: Vegan Spaghetti Squash with Mushroom Marinara Sauce (purewow.com)
BENEFITS
Spaghetti squash is a popular vegetable due to its unique texture and versatility. It is low in calories and carbohydrates, making it a great option for those following a low-carb or gluten-free diet. Furthermore, spaghetti squash is high in fiber, vitamins, and minerals, including vitamin C, vitamin A, and potassium. Its mild flavor makes it a great substitute for pasta in many dishes, allowing for a healthier alternative to traditional pasta dishes, especially when controlling blood sugar.
Approximate cost per portion: $1.90