Mushroom Spinach Spaghetti Squash with Fresh Herbs

Did you know a cup of spaghetti squash only has 42 calories and 10 carbs? The sky is the limit when it comes to ways you can prepare it but here’s one of the ways I recently whipped it up. It was very filling but light at the same time. How do you like to fix spaghetti squash? Never made it before? Go ahead, give it a whirl!

Use quantities of ingredients to your liking.
1 spaghetti squash
Mushrooms, cleaned and chopped
Spinach, cut into pieces
Fresh chives, chopped
Fresh basil, chopped
Garlic powder, to taste
Sea salt and pepper, to taste
Vegan butter

Preheat oven to 350 degrees.

Cut the squash in half and remove the seeds. Spray the cut sides lightly with non-stick spray and place face down on a baking sheet lined with parchment paper. Bake for 30-45 min or until a knife is easily inserted. Be careful not to under bake; it’s kind of like pasta, not very good when it’s not fully cooked.

When the squash is near done, spray a skillet with non-stick spray and heat on medium. Sauté mushrooms and spinach for a couple minutes, sprinkling a pinch or two of garlic powder. Set aside.

When the squash is done, use a fork to scrape out of the skin. It will look stringy like spaghetti! Place the amount you want to serve in a bowl and add the mushroom and spinach mixture. Sprinkle in fresh chives, basil, salt, and pepper. Add a little bit of vegan butter and toss to mix. Serve and enjoy!

Now off you go to whip it up vegan!

One thought on “Mushroom Spinach Spaghetti Squash with Fresh Herbs

  1. I made this for dinner tonight. The kids complained the entire time I made it. We made them eat it anyway and they loved it. Carter advised me that the next time I make it I need to make with is sauce. There will definitely be a next time! I did add red peppers, onion, black olives and cherry tomatoes to the mushroom and spinach saute. DELISH!

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