Spaghetti Squash & Marinara

Spaghetti Squash & Marinara

Veggies | Protein | Fat
5 from 1 vote
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Active Time: 30 minutes
Servings 1



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


  • 4 oz veggie sausage, I like Tofurkey or Field Roast


  • 1 Tbsp olive oil, 0.5 oz



  • 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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  1. Pingback: Pesto Ricotta – Katie's Kitchen

  2. 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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