Spinach Mushroom Spaghetti Squash (Vegan, GF)

Spinach Mushroom Spaghetti Squash (Vegan, GF)

Prep time: 
10 minutes

Cooking time: 
50 minutes

3 people


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


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!


For more details and photos, click here.

Alicia Howe


Posted on

September 24, 2015