Go Back
+ servings
Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!. Vegan and gluten free!
Print Recipe
5 from 6 votes

Tomato Mushroom Spaghetti Squash {Whole30 Recipe}

Whole30 recipe for Spaghetti Squash with Tomatoes and Mushrooms. This recipe serves six as a side dish and four as a main course. Cheese is not included in the nutritional information.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: Whole30 Vegetarian
Servings: 6
Calories: 173kcal
Author: Cynthia


  • 1 large spaghetti squash cooked "al dente", about 6 cups.
  • 2 cups tomatoes diced
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/3 cup onions or shallots, chopped, about 1 small
  • 1/4 cup pine nuts, toasted
  • fresh basil, a handful, 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 above) 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 two, 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. (If desired, toss with fresh parmesan cheese)


Serving: 1g | Calories: 173kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 466mg | Fiber: 4g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg