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
Ingredients
- 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
Instructions
- 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.