Italian-Style Spaghetti Squash

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See original recipe at: chocolatecoveredkatie.com

kept byAlicia_Grace_Dahmes
recipe bychocolatecoveredkatie.com

Notes:

Without adding Parmesan cheese, this is vegan, paleo, gluten free, soy free, nut free, dairy free and has no added sugar.

Categories:

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Ingredients:

Spaghetti Squash
Olive Oil
Salt
1 tsp Italian Seasoning
1.5 Cups Diced Tomatoes
1 small red onion, diced
1 cup sliced mushrooms
2 cloves garlic
Parmesan cheese (optional)

Start by carefully cutting the spaghetti squash in half, lengthwise.
Place the squash—flat sides up—in a baking pan. Scoop out the seeds and brush the squash with olive oil and sprinkle with salt.
Place the pan on the middle rack in a non-preheated oven, and turn the oven to 460 F.
Most spaghetti squashes will take around 40-50 minutes to fully roast, depending on the size of the squash; but if you have a small squash, it’s a good idea to check it after 20-30 minutes or so.
While it is cooking, prep the veggies - dice the onion and tomatoes, slice the mushrooms
When the squash is done, remove it and let it cool.
While it is cooling, saute the onion and mushrooms for 3 - 5 minutes. Add the garlic for 1 minute. Add the tomatoes and Italian seasoning, as well as salt to taste, and cook until tomatoes are warm.
When the squash is cooled, scoop out the squash strands, place it in a bowl, and cover with foil to keep it warm if the tomatoes are not done.
When done, mix in the tomatoe/onion/mushroom mix with the squash. Serve topped with parmesan cheese (Optional)