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Spaghetti Squash Spaghetti

Flavorful, chunky tomato sauce served over a bed of spaghetti squash. Healthy, full of veggies, vegan, low carb, and delicious!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Danielle Howard


  • 1 spaghetti squash (cooked)
  • 2 tablespoons garlic
  • 1 large or 2 small onions
  • 16 oz mushrooms
  • 2 tablespoons olive oil
  • 1 jar marinara sauce
  • 24 oz meatless crumbles (I like Quorn or Morningstar Farms brands)
  • 2 tablespoons minced basil (or 2 teaspoons dried)
  • salt to taste


  • Cook the spaghetti squash in the Instant Pot or microwave using your favorite cooking method.
  • While the spaghetti squash is cooking, mince the garlic, dice the onion, and slice the mushrooms.
  • Heat a large nonstick skillet over medium heat. Add the onion and garlic and cook for about 6 minutes. The add in the mushrooms and cook for another 6 minutes.
  • Add in the marinara sauce and meatless crumbles and cook until heated through.  Then add in the basil and salt to taste.
  • When the spaghetti squash is done, cut in half, scoop out the seeds, and fluff up using a fork. Sprinkle the spaghetti squash lightly with salt, then serve with the spaghetti sauce.