Vegan Spaghetti Squash with Mushroom Marinara Sauce

Main Ingredients

1 spaghetti squash

2 can whole tomatoes

1 can tomato sauce

6 tbs olive oil

two dashes of salt & pepper

1 tbs fresh thyme

2 tbs minced garlic

1 tbs fresh rosemary

3 tbs fresh chopped parsley

2 cups sliced white mushrooms

1/2 cup cooking white wine

1/2 yellow onions finely diced


1Preheat oven to 400 degrees

2Slice spaghetti squash in half lengthwise and use spoon to remove seeds. Drizzle with olive oil and salt. Place in oven and bake for 30-40 minutes strands facing down.

3In a blender, combine tomatoes & tomato sauce. Blend until smooth

4In a medium pan or skillet, heat olive oil and cook garlic 1-2 minutes. Add mushrooms and onions , sauté until cooked. Add seasonings (feel free to adjust as necessary)

5Add in blended tomato sauce. Bring to a boil. Add white cooking wine and reduce heat. Simmer for 30 minutes.

6Take out spaghetti squash from oven and let cool for 5-1o minutes. Use fork to pull apart strands. Serve with with marinara sauce

Additional Notes

You can add ground turkey or ground chicken to this dish.

Ola Akintola