This is an easy lower carb option to traditional spaghetti with meat sauce. This is also a completely vegan option for all my vegans in the crowd (but it doesn’t have to be- feel free to add Italian seasoned ground beef or ground turkey if you’d like!). Check out the simplicity of this spaghetti squash recipe and if you need guidance on how to make a spaghetti squash, click here. I also make my own tomato sauce. If you want to try my tomato sauce recipe, click here.
1 spaghetti squash, cut in half
Extra virgin olive oil
Garlic, 2 gloves
2 cups sliced mushrooms
1.5 cups tomato sauce
Mozzarella (optional)
Parmesan (optional)
In sauce pan, combine mushrooms, olive oil, and garlic. Cook until mushrooms are tender and add the sauce.
Add in cooked spaghetti squash and stir very gently.
Put mixture back into spaghetti squash boat base and sprinkle the top with cheese if desired. Put back in oven at 350 degrees for 10 minutes with a foil tent over the top.
