Tomato Mushroom Spaghetti Squash {Whole30 Recipe}

Name: Tomato Mushroom Spaghetti Squash {Whole30 Recipe}
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
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

July 16, 2016 by Cynthia 42 Comments

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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.

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.

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

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