Vegan Spaghetti Squash With Mushroom Marinara Sauce Recipe

Recipe By Slurrp

This vegan spaghetti squash with mushroom marinara sauce is a delicious and healthy alternative to traditional pasta dishes. The spaghetti squash is roasted until tender and then the flesh is scraped into strands, resembling spaghetti noodles. The mushroom marinara sauce is made with sautéed mushrooms, garlic, onions, and tomato sauce, creating a rich and flavorful topping for the squash. This dish is not only vegan, but also gluten-free and low in calories, making it a perfect option for those looking for a lighter meal.

4.6
26 Rating -
Rate
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Vegan Spaghetti Squash With Mushroom Marinara Sauce
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ingredients serve

Ingredients for Vegan Spaghetti Squash With Mushroom Marinara Sauce Recipe

  • 1/4 Spaghetti Squash
  • 1/2 tablespoon Olive Oil, Divided
  • As required Salt And Pepper, To Taste
  • 2 ounce Mushrooms, Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 Small Onion, Diced
  • 1/2 cup Tomato Sauce
  • as required Fresh Basil Leaves, For Garnish

Directions: 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.
Nutrition
value
140
calories per serving
14 g Fat< 1 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    < 1g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    < 1g
  • Fiber
    3g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    101mg
  • Iron
    5mg
  • Vitamin A
    11mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    1mg
  • Phosphorus
    10mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp