Spaghetti Squash with Tomato Sauce and Shrooms

Super easy and light dinner dish thats ultra low carbs and calories. If you've never played with spaghetti squash before, it's a fun squash that tears into spaghetti like shape after being baked, simply by combing a fork into the center. It does NOT taste like pasta, enjoy it for what it is - a stringy/light/pasta-shape squash. Enjoy!

Spaghetti Squash with Tomato Sauce and Shrooms 
by Sarah Farsh October 7th, 2016
  • 1 medium size spaghetti squash
  • 1 jar 365 Everyday Value™ organic tomato sauce, or tomato sauce of choice 
  • 1 tsp garlic powder
  • salt/pepper to taste
  • 1 lb mushrooms, minced (baby portobello or maitake)  
  • 2 tsp tamari
  • 1/2 sweet onion, minced
  • splash good red wine
  • 2 cloves garlic, minced
  • 1 tsp coconut oil (optional)
Preheat oven to 425. Slice spaghetti squash in half vertically and scoop out seeds. Place squash on cookie sheet, inside facing down (skin up) and bake in over for 45 - 60 minutes, until inside is tender to touch of fork. Meanwhile, sauté mushrooms, onions, garlic, tamari, wine, salt/pepper in a skillet with coconut oil. When spaghetti squash is cooked, let cool until it's ready to be handled (about 5 min). Using your fork, scrape the inside of the squash to form spaghetti like strands of squash. Scoop out all of the squash from the skin, and transfer into a large skillet. Poor tomato sauce over top and add garlic powder, salt and pepper to taste, mix sauce into squash with tongs on low heat. Plate spaghetti squash and top with mushroom mixture and garnish with vegan parm cheese and fresh basil. Tip: You can use the skins of your squash as pretty serving bowls!


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