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Whole30 Tomato Mushroom Spaghetti squash with basil. Vegan and gluten free!. Vegan and gluten free!
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5 from 5 votes

Tomato Mushroom Spaghetti Squash {Whole30 Recipe}

Whole30 recipe for Spaghetti Squash with Tomatoes and Mushrooms.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: Whole30 Vegetarian
Servings: 4
Author: Cynthia


  • 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.