Ingredients
Directions
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.
Chef's Notes
Substitutions
Instead of shallots, use yellow or white onion.
Instead of green olives, use kalamata.
In place of spinach, use your favorite leafy greens like organic kale or arugula.
Prep
Recommended: prebake the spaghetti squash so it has time to cool. Make it a day or two ahead of time and store in the refrigerator until ready to make the dish.
Add more nutrition and flavor
If you love spice, add crushed red pepper flakes or minced jalapeno.
Add chopped broccoli or cauliflower when you add the garlic, onion, and tomatoes.
For some plant-based protein, consider adding edamame or chickpeas to Step 10 along with the mushrooms and tomatoes or topping the dish with grilled organic tofu at the very end.
Ingredients
Directions
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.
