Spaghetti Squash Spaghetti
Flavorful, chunky tomato sauce served over a bed of spaghetti squash. Healthy, full of veggies, vegan, low carb, and delicious!
Servings: 6 servings
- 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.