Vegan Spaghetti Squash With Mushroom Marinara Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
• STEP 3.Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash halves cut side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily scraped into strands.
• STEP 5.While the squash is roasting, prepare the mushroom marinara sauce. Heat olive oil in a large skillet over medium heat.
• STEP 6.Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
• STEP 7.Add the minced garlic and diced onions to the skillet and cook for an additional 2-3 minutes, until the onions are translucent.
• STEP 8.Pour in the tomato sauce and stir to combine. Reduce the heat to low and let the sauce simmer for 10-15 minutes to allow the flavors to meld together.
• STEP 9.Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands.
• STEP 10.Divide the spaghetti squash strands onto plates and top with the mushroom marinara sauce.
• STEP 11.Garnish with fresh basil leaves and serve hot.
• STEP 12.Enjoy this vegan spaghetti squash with mushroom marinara sauce as a satisfying and healthy alternative to traditional pasta dishes.

Cooking Tips

• To make the spaghetti squash easier to cut, you can microwave it for 2-3 minutes before slicing.
• Feel free to add other vegetables to the marinara sauce, such as bell peppers or zucchini, for added flavor and texture.
• If you prefer a spicier sauce, you can add red pepper flakes or a pinch of cayenne pepper to the marinara sauce.
• Leftover spaghetti squash and mushroom marinara sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
• Reheat the spaghetti squash in the microwave or in a skillet over medium heat, and reheat the marinara sauce on the stovetop.

Storage and Serving

• Leftover spaghetti squash and mushroom marinara sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
• Reheat the spaghetti squash in the microwave or in a skillet over medium heat, and reheat the marinara sauce on the stovetop.
• Serve the vegan spaghetti squash with mushroom marinara sauce as a main dish or as a side dish with a salad or roasted vegetables.