Spaghetti Squash Mushroom Vegan Recipe

Spaghetti squash has become one of my go-to-veggies. It’s low in calories, but high in several key vitamins and minerals.

In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.

If you’re interested in adding something new to your dinner menu, consider this simple vegan recipe.

1. Cut the spaghetti squash in half.
2. Spread a little olive oil on each piece.
3. Season with salt and pepper.
4. Bake for one hour at 350 degrees.
5. Remove from oven and scoop out the insides with a fork and place into a bowl.
6. Add tomato sauce (I used about a half of 365 tomato sauce from Whole Foods).
7. Mix in cashew ricotta cheese and season some more.
8. Use a large spoon to scoop mixture back into each shell.
9. Top off with your favorite topping. I used mushroom and spinach.
10. Finally, add vegan Parmesan and mozzarella cheese.
11. Broil on low for 5 minutes.

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