Ingredients:
1 medium spaghetti squash 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 1 cup sliced mushrooms 1 cup spinach 1 can diced tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried thyme Salt and pepper, to taste Vegan parmesan cheese, for serving (optional)
Directions:
Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side down.
Bake for 30-40 minutes or until the squash is tender and the flesh can be easily scraped with a fork.
While the squash is baking, heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 2-3 minutes, until fragrant.
Add the mushrooms and sauté for another 2-3 minutes, until softened.
Stir in the spinach and cook until wilted.
Add the canned tomatoes and their juice, along with the oregano, basil, thyme, salt and pepper.
Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
Use a fork to scrape the spaghetti squash into long strands and add them to the sauce. Toss to coat evenly.
Serve with vegan parmesan cheese, if desired. Enjoy!