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Vegetarian Baked Spaghetti Squash 'Pasta'

A simple easy to make vegetarian baked spaghetti squash filled with layers of delicious 'pasta'
Print Recipe
Course Main Course

Ingredients
  

  • 1/4- 1/2 spaghetti squash for each person
  • 1 jar traditional red vegetarian pasta sauce (if not making own recipe)
  • 1 tub Ricotta Cheese (use vegan if preferred)
  • 3 oz Parmesan cheese- grated (use vegan if preferred)
  • 1/2 cup mozzarella (vegan if desired)
  • 1 cup fresh spinach
  • 3-4 cloves fresh garlic- minced- or more to taste
  • 1 medium onion- chopped
  • 6-8 oz mushrooms- sliced
  • 1 cup vegetarian crumbles if desired
  • 2 tsp Olive oil
  • Italian Seasoning to taste
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400.
    Cut each spaghetti squash in half and scoop out seeds. Place on a tray upside down with a little water added to the tray and bake in oven for about 30 minutes or until you can stick a fork into it.
  • While the squash is baking- saute garlic, onion, mushrooms and seasonings in olive oil. Add faux crumbles & cook if desired, add ricotta and spinach and mix everything in with the spaghetti sauce and cook until heated through.
  • Remove squash from oven when fully cooked. Fill spaghetti squash 'boats' with a generous filling of sauce/veggie/crumble mix and then top with grated parmesan cheese, mozzarella and seasonings.
  • Place back into the oven and bake until the cheese melts. Enjoy!