Spinach Mushroom Spaghetti Squash (Vegan, GF)

Spinach Mushroom Spaghetti Squash (Vegan, GF)

Prep time: 
10 minutes

Cooking time: 
50 minutes

Yields: 
3 people

Ingredients: 

1 spaghetti squash

1 garlic clove, chopped

1 cup spinach

1/2 cup mushrooms, sliced

1/2 cup tempeh (optional for added protein)

1/2 cup fresh parmesan cheese

3 Tablespoons olive oil

1 Tablespoon balsamic vinegar

Directions: 

Preheat oven to 375 degrees. Slice the spaghetti squash in half the long way. Scoop out all of the seeds and stringy insides. Place each half on a baking sheet, with the open end down. Cook for 30-50 minutes, depending on size of squash. The skin should be soft to the touch and easily pierced with a fork when done.

While the squash is cooking, fry the garlic, spinach, mushrooms and tempeh in a pan, using one tablespoon of olive oil, for about five minutes. Set aside.

When the squash is done, use a fork to scrape the spaghetti squash out of the skin, until a very thin layer of skin is all that is left. Discard the skin. (Each half is about one serving.)

Place spaghetti squash on a plate. Add vegetable mixture, then parmesan cheese, and finish it off with the remaining oil and vinegar. Mix together and enjoy!

Notes: 

For more details and photos, click here.

Credit: 
Alicia Howe

Skills

Posted on

September 24, 2015