Name: Spaghetti Squash with Garlic, Tomato and Mushroom Sauce
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2 servings
Ingredients: 1 large spaghetti squash (cut in half lengthwise, seeds scooped out); 2 tbsp vegetable broth (unsalted, homemade preferably); 2 dashes salt (optional); 2 dashes ground black pepper (optional); 2 cups vegetable broth (unsalted, homemade preferably); 2 cups mushrooms (portobello or button, chopped); 2 cups organic tomatoes (cherry, cut in half); ¼ tsp salt (optional); ¼ tsp pepper (optional); 3 cups vegetable broth (unsalted, homemade preferably); 3 cloves garlic (large, minced); ½ cup shallots (diced); ¼ cup green olives (pitted and diced); 2 cups organic spinach (chopped); 2 tbsp nutritional yeast (optional); ¼ cup basil (chopped)

Looking for a pasta-style dish without the heaviness of a pound of pasta? The equal amount of spaghetti squash will leave you feeling light yet still very satisfied! Fresh and bright sauces pair nicely with spaghetti squash, like this vegetable-broth-based garlic, tomato, and mushroom sauce. Adding a leafy green, such as organic spinach or kale, will complete the dish with colors and nutrients! We love this as a light dish for a warm summer evening or a warming dish for the crisp fall nights.

Spaghetti Squash

1 large spaghetti squash (cut in half lengthwise, seeds scooped out)

2 tbsp vegetable broth (unsalted, homemade preferably)

2 dashes salt (optional)

2 dashes ground black pepper (optional)

Mushrooms and Tomatoes

2 cups vegetable broth (unsalted, homemade preferably)

2 cups mushrooms (portobello or button, chopped)

2 cups organic tomatoes (cherry, cut in half)

¼ tsp salt (optional)

¼ tsp pepper (optional)

Sauce

3 cups vegetable broth (unsalted, homemade preferably)

3 cloves garlic (large, minced)

½ cup shallots (diced)

¼ cup green olives (pitted and diced)

2 cups organic spinach (chopped)

2 tbsp nutritional yeast (optional)

¼ cup basil (chopped)

Preheat the oven to 400 degrees F.

Brush each inside of the spaghetti squash lightly with vegetable broth and sprinkle with salt and pepper, if using.

Lay the squash cut side down on a parchment-lined baking sheet then poke a few holes in the skin of the squash. Bake in the oven for 40 minutes then let cool.

Once cool, scoop the squash out with a fork into a large bowl. Set aside or refrigerate for 1–2 days until ready to make with the remaining ingredients.

In the meantime, prepare the mushrooms and tomatoes: Add the mushrooms and tomatoes to a medium-size bowl. Add ¼ cup of vegetable broth and stir well.

Place the mushrooms and tomatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, if using.

Bake at 400 degrees F for 20 minutes.

Prepare your sauce: In a large stovetop pan, heat the 3 cups of vegetable broth on low-medium heat, bringing it to a simmer. Simmer for 15 minutes until reduced to about half.

Once reduced, add the garlic, shallots, and olives. Cook on medium heat for 5 minutes.

Stir in the roasted mushrooms and tomatoes, spaghetti squash, and spinach until the spinach is wilted.

Divide between two plates and add fresh basil and nutritional yeast, if desired.