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Vegetable Spaghetti Squash Marinara

Vegetable Spaghetti Squash Marinara

Vegetable Spaghetti Squash Marinara is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , vegan

Prep Time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %


2 cups

baby bella mushrooms
2 - 1/2 ounces

baby spinach

broccoli crown
28 ounce

canned tomatoes
1/2 teaspoon

dried thyme
1/4 cup

fresh basil
3 cloves

4 cloves


ground pepper
2 tablespoons

olive oil
3 tablespoons

olive oil
1/2 teaspoon


red pepper flakes
1/2 teaspoon


spaghetti squash

yellow onion

yellow onion

yellow squash



  1. Heat olive oil in a large saucepan over medium heat.

  2. Add the chopped onion and saut, stirring frequently, until translucent, about 10 minutes.

  3. Add the garlic and saut another two minutes.

  4. Add the remaining ingredients except for the basil and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat. Set aside until ready to use.Roast the spaghetti squash according to these instructions

  5. Add the olive oil to a medium-sized saute pan and heat to medium-high.

  6. Add the onion and saute, stirring occasionally, until transluscent, about 5 minutes.

  7. Add the mushrooms, broccoli, and garlic. Continue cooking, stirring occasionally, until mushrooms and broccoli have softened, about 10 to 15 minutes.

  8. Add baby spinach, cover, cook until wilted, 2 minutes.Once spaghetti squash has finished roasting, use a fork to scrape out the "noodles."

  9. Serve spaghetti squash with desired amount of sauteed vegetables, marinara sauce, and fresh grated parmesan cheese on top (or skip the parm to make this vegan and paleo).

Wine Pairing :