Spaghetti Squash & Marinara

Spaghetti Squash & Marinara

Veggies | Protein | Fat
Prep Time: 30 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients

Veggies

  • Mushrooms sliced
  • 1 onion diced
  • 1 spaghetti squash
  • Marinara sauce

Protein

  • 4 oz veggie sausage I like Tofurkey or Field Roast

Fat

  • 1 Tbsp olive oil 0.5 oz

Seasonings

Instructions

  • Preheat the oven to 400°F. Cut the spaghetti squash in half and scoop out the seeds. Brush or spray it lightly with oil and sprinkle with salt and pepper. Bake face down on parchment paper for 25-30 minutes, or until soft and shreddable with a fork.
  • Meanwhile, sauté the veggies and veggie sausage together in the oil until browned.
  • Shred and fluff the spaghetti squash with two forks.
  • Top the squash with marinara, the veggies, and sausage.
  • Garnish with salt, pepper, dried or fresh Italian herbs, and nutritional yeast (optional)
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3 Comments

  1. Pingback: Pesto Ricotta – Katie's Kitchen

  2. Dana

    Oh my goodness Katie! This dish is soooo good. In fact, it’s so good that my husband, who is not a BL eater, walked into the kitchen while I was making it, took a look, and asked if there was enough for him to have it for lunch as well. It was so delish, I’m taking it to a girlfriend’s house for dinner on Friday. They are going to love it too! I had given up on spaghetti squash with marinara because it was boring, but this is anything but….Thank you!!!

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