My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Amazing dinner idea for meal prep lovers! Tender Spaghetti Squash with flavorful mushrooms and juicy cherry tomatoes makes a healthy Italian meal!
Spaghetti Squash is one of my favorite ways to meal prep. If you make one Spaghetti Squash on a Sunday, you will have enough to make multiple meals with it during the week.
In this recipe we will be making a meal with Spaghetti Squash that has already been cooked. If you’re looking for the instructions on how to actually make the Spaghetti Squash, check out How To Make Spaghetti Squash post.
You don’t necessarily need to make the Spaghetti Squash ahead of time. You can make it at the same time as you’re cooking tomatoes and mushrooms. This way the cooking time doesn’t really change, about 1 hour. If you’ve already made the Spaghetti Squash and turning it into a meal, then this recipe should take you about 20 mins including all the prep.
Meal prepping with Spaghetti Squash is simply amazing. Think of it as having spaghetti every single day – you can literally pair it with anything and not get bored!
This meal is very healthy. Mushrooms make such a great addition to Spaghetti Squash. Their “meaty” texture complements the angel hair pasta texture of the squash. Tomatoes add Italian flare to the dish.
Let’s get cooking!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Amazing dinner idea for meal prep lovers! Tender Spaghetti Squash with flavorful mushrooms and juicy cherry tomatoes create a healthy Italian meal!
- 1 cup spaghetti squash cooked
- 1 garlic clove crushed
- ½ onion shopped
- ½ cup of mushrooms chopped
- ½ cup cherry tomatoes
- 1 tsp olive oil coconut oil or oil of choice
- sea salt
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Prepare spaghetti squash according to the instructions in post: How to Make Spaghetti Squash. It takes about 1 hour.
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Heat up a skillet on medium heat. Spray olive oil or another oil of choice and add garlic. Cook for 1 minute.
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Add onions and cook until soft.
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Add mushrooms and sprinkle sea salt. Cook for about 2 minutes.
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Add cherry tomatoes and cook for another 3 to 4 minutes until tomatoes are soft.
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Turn off the heat. Stir in 1 cup of spaghetti squash and mix thoroughly with the vegetables.
Nutrition Information (1 serving): Calories: 121 Fat: 5.6 g Saturated fat: 0.8 g Sodium: 26 mg Carbohydrates: 17.8 g Dietary Fiber: 2.7 g Sugar: 5.3 g Protein: 3.3 g
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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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