Vegan Spaghetti Squash with Mushroom Marinara Sauce

By Dani Potts | July 30, 2024

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