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.
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.
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.
- 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
- 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.