Vegan Spaghetti Squash with Mushroom Marinara Sauce
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
You can add ground turkey or ground chicken to this dish.