Tomato Mushroom Spaghetti Squash is a delicious Whole30 recipe. Whether you eat Whole30 or not, it’s a light, healthy alternative to pasta.
I completed a cycle of the Whole30 this past spring. Surprisingly, it was much easier than I thought it would be. I figured it would be a good time to “reset” my body before summer. The amount of vegetables I ate, and sneakily feed to the family, just about doubled. Doing so kept me feeling full, and for a much longer time. Even before Whole30, I had been making spaghetti squash as a gluten-free alternative to pasta. My daughters surprised me when then told me they actually preferred the squash to regular pasta. So, I’ve been buying at least 2 spaghetti squashes every week for the four of us. Sometimes I serve it with Pesto, or my Summer Pasta Sauce.
For the tomato mushroom spaghetti squash, the cooked spaghetti squash was sauteed with fresh vegetables.
Garden tomatoes, mushrooms, onions, and for a Mediterranean spin, some fresh basil. I used a mixture of both halved cherry tomatoes, and a heirloom tomato from my garden. Once you’ve cooked the squash, the “sauce” is just a quick stir-fry. If you’re not concerned about dairy, a sprinkle of parmesan adds another dimension of flavor. Extra bonus: without the cheese, this dish is vegan. A handful of toasted pine nuts, a pinch or two of red pepper flakes and some basil, cut chiffonade, give it lots of flavor without extra calories.
- 2 spaghetti squash, cooked "al dente", about 6 cups.
- 2 cups diced tomatoes
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced
- ⅓ cup chopped onions or shallots
- ¼ cup toasted pine nuts
- small handful of fresh basil, cut chiffonade
- 3 Tablespoons olive oil
- Kosher salt and black pepper to taste
- Pinch of red pepper flakes if desired
- (Optional: Parmesan cheese)
- Cook spaghetti squash. (see notes) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
- In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or 2, just until fragrant. Don't let garlic brown.
- Add tomatoes and continue stirring.
- Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
- Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired.
I hope you enjoy this tomato mushroom spaghetti squash!
Cooking notes: You can prepare the spaghetti squash a couple of ways. If I have time, I bake it in the oven. If I’m pressed for time, I just microwave the halves for 6-8 minutes, depending on the size of the squash. To microwave, pierce the squash with a knife several times to release steam. Microwave the squash whole for a few minutes until it’s soft enough to cut into. Then either slice it either horizontally, or vertically. Scoop out the seeds and stringy bits, then continue microwaving, a few minutes at a time, by placing the halves in a shallow microwaveable dish with a little bit of water. This should take a total of 10 minutes.