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Tomato Mushroom Spaghetti Squash {Whole30 Recipe}

July 16, 2016 by Cynthia 34 Comments

Tomato Mushroom Spaghetti Squash is a delicious Whole30 recipe. Whether you eat Whole30 or not, it’s a light, healthy alternative to pasta.

Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!

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. Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!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.

Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!

Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!. Vegan and gluten free!
Print
Tomato Mushroom Spaghetti Squash {Whole30 Recipe}
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Whole30 recipe for Spaghetti Squash with Tomatoes and Mushrooms.
Course: Entree
Cuisine: Whole30 Vegetarian
Servings: 4
Author: Cynthia McCloud Woodman
Ingredients
  • 2 spaghetti squash cooked "al dente", about 6 cups.
  • 2 cups diced tomatoes
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/3 cup chopped onions or shallots
  • 1/4 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
Instructions
  1. 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.
  2. 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.
  3. Add tomatoes and continue stirring.
  4. Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
  5. 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!

Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!l. Vegan and gluten free!

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.

Spaghetti Squash with Tomatoes, Mushrooms and Basil. Whole30, Paleo and Gluten Free.

Spaghetti Squash with Tomatoes, Mushrooms and Basil. Whole30, Paleo and Gluten Free.

Spaghetti Squash with Tomatoes, Mushrooms and Basil. Whole30, Paleo and Gluten Free.

Spaghetti Squash with Tomatoes, Mushrooms and Basil. Whole30, Paleo and Gluten Free.

Some of the items I used for this post. (This is an affiliate link of which I make a small percentage, at no additional cost to you which helps off-set the cost of running this site. Thank you!)


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Filed Under: Easy, Entree, Fast, Food, Gluten Free, Savories, Sides, Vegetarian Tagged With: Gluten free, Mushrooms, Paleo, Side Dish, Spaghetti Squash, tomatoes, Vegan, Vegetarian, whole30 recipe

 

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Comments

  1. Mimi says

    July 17, 2016 at 5:31 am

    Love it! Glad your kids enjoy the squash – that’s really wonderful! I just made something similar but included meatballs for my husband. Love the addition of pine nuts!

    Reply
    • Cynthia says

      July 17, 2016 at 5:18 pm

      Meatballs would be a nice addition for a meat-loving husband! I have to admit, mine needs meat, so this is a side-dish, not a main course for him.

      Reply
  2. Melissa @ Treats With a Twist says

    July 18, 2016 at 11:27 am

    Ok, I need to go buy a new basil plant ASAP! This looks fantastic!

    Reply
  3. Gina @ Running to the Kitchen says

    July 18, 2016 at 6:56 pm

    When I did a Whole30 (years ago) I sweat I survived off “noodle” dishes just like this. This is a lovely twist for summer!

    Reply
    • Cynthia says

      July 21, 2016 at 9:55 am

      thank you Gina!

      Reply
  4. Julie @ Willow Bird Baking says

    July 19, 2016 at 5:49 pm

    This looks delicious and so healthy!

    Reply
    • Cynthia says

      July 21, 2016 at 9:51 am

      Thank you Julie!

      Reply
  5. christina conte says

    July 28, 2016 at 8:26 am

    I have to admit, I haven’t had spaghetti squash in donkey’s years, but I’ve never had it as a substitute for pasta. This recipe sounds wonderful, might just have to give this a try!

    Reply
    • Cynthia says

      July 29, 2016 at 9:50 am

      well, you know we don’t eat much “real” pasta…so this is a great substitute!

      Reply
  6. Kathy says

    July 30, 2016 at 11:50 am

    I just bought the Whole30 book. How well do you do on it? Did you lose 30 pounds? When I start I am definitely making this recipe

    Reply
    • Cynthia says

      July 30, 2016 at 2:28 pm

      Hi Kathy…no I didn’t lose 30 pounds…I only need to lose about 8-10 pounds. I mostly do it because it’s very similar to the Wheat Belly Diet, and Paleo diets. I hate the word “diet” though, because it sounds like something temporary. I try and stay away from wheat and grains as much as possible. I just feel better when I don’t eat them…more clear headed and not so bloated. Dr. Davis from The Wheat Belly, really explains the medical reasons for avoiding grains. I’m about 80% compliant! Let me know how you like the spaghetti squash!

      Reply
  7. Deb says

    January 1, 2017 at 1:05 pm

    For baking a spaghetti squash how do you cut that hard squash in half? I can never get anywhere half and half and my knives take forever to do that.
    I’d use and bake more of the hard squashes if they weren’t so hard to cut in half.

    Reply
    • Cynthia says

      January 3, 2017 at 3:36 pm

      I’ve done it a few ways. Sometimes I’ll ask my husband to slice it for me. What i’ve found the easiest/fastest way is to give it one good stab, then microwave it for 5-7 minutes until it’s easier to slice. Or if I have plenty of time, I just bake it until it’s soft enough to cut then finish roasting it.
      Depends on how much time you’ve got. I also will tend to make 2, so I have an extra one ready for a meal later in the week. someone needs to start packaging pre-cooked/shredded spaghetti squash, right?

      Reply
    • j turneroan says

      July 17, 2017 at 7:50 am

      Buy Yourself a Spirelletti from Amazon , it takes a summer Zucchini or squash, and you put it in a rotisserie looking device , and it turns the zucchini or squash in to either thin spaghetti, or the thicker like a vermicelli, also used with cucumbers makes either ribbons, or large pinwheels , I was a twice to three times a week pasta person, I’ll never go back

      Reply
      • Cynthia says

        July 24, 2017 at 3:41 pm

        I have heard about those spiralizers and have only hesitated because of the storage of another gadget…but I really need to! Thanks!

        Reply
  8. Rachel @ Baked by Rachel says

    January 2, 2017 at 3:58 am

    My family would love this! Such a great dinner idea for the new year!

    Reply
  9. Marye says

    January 2, 2017 at 10:17 am

    Oh wow, this looks absolutely fantastic!

    Reply
    • Cynthia says

      January 3, 2017 at 3:29 pm

      Thanks Marye! <3

      Reply
  10. Tammy says

    January 2, 2017 at 4:46 pm

    I am a big big fan of spaghetti squash and this dish 😀 I’ve heard so much about Whole30 but never actually looked into it. I’m going to have to check it out soon.

    Reply
    • Cynthia says

      January 3, 2017 at 3:30 pm

      I’ve done two rounds of it. It’s definitely strict, so my husband’s not a fan. But for his portion, I top it with grated parmesan and he’s happy!

      Reply
  11. Taylor Kiser says

    January 2, 2017 at 7:34 pm

    This looks so delicious! Would love to have for dinner soon! Totally wouldn’t miss the pasta and this is so much more healthier!

    Reply
    • Cynthia says

      January 3, 2017 at 3:31 pm

      We try to sub spaghetti squash as much as possible for pasta! It’s so flavorful, no one really misses it!

      Reply
  12. Megan says

    March 1, 2017 at 9:16 am

    I used 2 spaghetti squashes as instructed but I felt like I ended up with too much spaghetti squash and it wasn’t as flavorful and I would’ve liked. I will try to increase the ratio of vegetables to spaghetti squash next time–also I think it would be great to have spinach leaves thrown in there too!

    Reply
    • Cynthia says

      March 2, 2017 at 4:35 pm

      I think it depends on the size of your spaghetti squash. I should have weighed them (which I’ll do next time), because 2, 1 1/2 pound squashes would yield a lot less than 2, 2 pound squashes.

      Reply
  13. Jane G says

    September 18, 2017 at 4:57 pm

    Just made this, currently eating it and it’s amazing! Doing Whole 30, so no parm for me. Im going to pull a classic recipe commenter move and tell you what I did differently. One, I used fire roasted canned diced tomatoes instead of fresh, because I had them. I added diced Zucchini, again because I had it, I left out the pine nuts, because I didn’t have them and I don’t really eat them so I didn’t want to buy a bunch to sit in my pantry for years to come until I eventually throw them out. Dish is great on its own but would be awesome with some chicken or meatballs. I might double the mushrooms next time, but I reeaaalllly like mushrooms. The amount of mushrooms in it is totally fine for normal eaters, mushrooms are my thing though so I will add more next time.

    Reply
    • Jane G says

      September 18, 2017 at 5:02 pm

      Oh, I also only used half of one spaghetti squash, 2 spaghetti squashes yeilds a LOT of ‘spaghetti’ I had more than enough from one half of a squash.

      Reply
      • Cynthia says

        September 18, 2017 at 6:59 pm

        Hi jane, I think it depends on the size of the spaghetti squash, which is why I put a cup reference. I just made it this past weekend and my daughters (22 and 16) and I ate it in one sitting.
        My youngest daughter said, “why did you only cook ONE spaghetti squash?”

        Reply
    • Cynthia says

      September 18, 2017 at 7:01 pm

      You could totally use canned tomatoes, I just use fresh because I usually have a lot of them in the summer. Any kind of protein would work really well, chicken, sausage or even grilled shrimp. I’m with you, the more mushrooms the merrier!

      Reply
  14. Asia says

    February 19, 2018 at 3:38 pm

    This came out delicious! Thank you for the recipe.

    Reply
    • Cynthia says

      March 24, 2018 at 10:51 am

      Glad you liked it! You can always add cooked chicken if you need a little more protein!

      Reply

Trackbacks

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  2. Whole 30: WEEK 1 – yensisters says:
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  3. 2016's Top 10 Healthiest Dishes - What A Girl Eats says:
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Cynthia WoodmanHi, I’m Cynthia McCloud Woodman. Welcome to my blog ​where I cook healthy food with a global spin!

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