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Vegan Spaghetti Squash with Mushroom Marinara Sauce
Vegan Spaghetti Squash with Mushroom Marinara Sauce Photo: Liz Andrew/Styling: Erin McDowell

Just because spaghetti squash is a healthy substitute for real-deal pasta doesn’t mean it should pale in comparison. Nuanced tomato sauce and meaty mushrooms are a perfect match for tender, buttery squash. We’d argue that this vegan spaghetti squash with mushroom marinara sauce would make any Italian grandma proud.

RELATED: One-Pot, 15-Minute Pasta Limone

4 servings

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

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.

275 calories

17g fat

25g carbs

12g protein

12g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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