How to make vegan spaghetti squash with tomato basil sauce and sautéed mushrooms (video)

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I love vegetables, I love growing and taking care of them and cooking them, and I definitely love eating them. Spaghetti squash is such a beautiful vegetable; there's nothing like it. Its flesh is made up of tender strands similar to angel hair pasta that easily come apart after cooking.
This might seem like a complicated dish to put together, but it's actually quite the opposite. It's truly a no-fuss recipe that will impress everyone you make it for.
Vegan spaghetti squash with tomato basil sauce and sauteed portobello mushrooms
Cooktop Cove
Preparation time: 25 minutes
Total time: 1 hour 30 minutes
Serves: 4 to 6
1 medium spaghetti squash
2 15-ounce cans tomato sauce
3 tablespoons tomato paste
1 bunch basil, picked and chopped
8 cloves garlic, peeled and minced, 1 teaspoon reserved
1/2 onion, diced
1/2 bunch fresh thyme, picked and roughly chopped, 1 teaspoon reserved
1 tablespoon dry oregano
2 tablespoons fresh parsley, picked and chopped
6 tablespoons olive oil, divided
2 portobello mushrooms, capped and sliced
3 tablespoons plus 1 teaspoon salt
Pepper to taste
1. Cut squash in half lengthwise. Drizzle 1 tablespoon olive oil onto each of the cut sides (2 tablespoons total). Season with 1 tablespoon salt and desired amount of pepper. Place onto a baking sheet cut side up and bake in oven at 350 degrees Fahrenheit for 1 hour, or until fork-tender. Set aside to cool.
2. In a pot, add 2 tablespoons olive oil, onions and garlic. Saute on medium heat for 4 minutes, stirring frequently so they don't burn. Add dry oregano, thyme and 2 tablespoons salt. Cook for another 2 minutes, stirring constantly, and then add tomato paste. Cook for another 2 to 3 minutes, stirring constantly, and then add tomato sauce. Keep on medium heat for 5 to 10 minutes until the sauce heats all the way through.
3. Bring the heat down to low and simmer for 45 minutes to 1 hour. Stir frequently to prevent the bottom from burning. When the sauce has thickened, stir in basil and set aside.
4. The squash should be done. With a fork, gently break away the strands of the spaghetti squash until completely hollowed. Set aside.
4. Put a pan on medium-high heat and allow to get hot. Add the last 2 tablespoons of olive oil, followed by the mushrooms. The mushrooms will soak up the oil. At this point, add the remaining 1 teaspoon salt to draw out liquid from the mushrooms. Add the reserved teaspoons of minced garlic and thyme. Continue to cook for another 5 to 10 minutes, until mushrooms are tender.
5. Add strands of squash and turn off heat. Mix in desired amount of sauce, garnish with parsley and serve.
Pro tip: If you have some vegan cheese available, try it as an additional garnish with the parsley. You'll love the squash as spaghetti, the meatiness of the mushrooms and the tang of cheese!
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