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Vegan Spaghetti Squash with Mushroom Marinara Sauce
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.
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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