Vegan Spaghetti Squash and Marinara Sauce Share on Twitter Share on Facebook Pin on Pinterest Email Print Ingredients 1-1½ lb. spaghetti squash cut lengthwise, seeds scooped out 1 28-oz. can of salt-free petite diced tomatoes 5 tb. olive oil 1 tb. finely chopped garlic (about 3 cloves) ¾ cup coarsely chopped fresh spinach ⅔ cup cremini or button mushrooms sliced thin ⅔ cup of any roasted or sautéed vegetables sliced, diced or chopped (zucchini, squash, asparagus, snow peas, broccoli) Salt and pepper Italian seasoning Garlic powder Sugar Directions Wash, dry and slice the squash lengthwise and scoop the seeds out. Brush the outside with 1 tablespoon of olive oil and place flesh side down on foil and wrap loosely. Add ¼ cup of water to the loosely wrapped foil. Bake in a preheated oven at 375° F for 45 minutes to 1 hour or until tender. Meanwhile, heat 1 tablespoon of olive oil on medium heat to skillet. Add mushrooms and cook for 5-8 minutes until they start to brown. Add garlic and stir occasionally to keep from burning. When the squash is ready, remove from the oven, flip over, and set aside to cool. Add your diced tomatoes with half the of the tomato juice into the mushroom mixture and cook down until liquid has almost evaporated. Add a pinch each of salt, pepper, Italian seasoning, garlic powder and two pinches of sugar (if the tomatoes are bitter). Cook down again and add your roasted and/or sautéed vegetables. Cook for 5-8 minutes and remove from heat. The spaghetti squash should be cool enough to handle. Using a large fork, scrape the meat gently from the shell into a bowl and it is ready to use like pasta. You may add 1 tablespoon of olive oil into the same skillet and sauté the spaghetti squash, once reheated add your pasta sauce; or skip and toss the spaghetti squash with your pasta sauce; serve with herbs.