Ingredients
4
4 servings
- •1 spaghetti squash, halved and seeded
- •3 tablespoons extra-virgin olive oil
- •¼ cup ground vegan sausage (such as Gimme Lean®)
- •1 small onion, chopped
- •1 small green bell pepper, chopped
- •2 cloves garlic, chopped
- •½ cup sliced fresh mushrooms
- •1 (6.5 ounce) can tomato sauce
- •1 (6 ounce) can tomato paste
- •¾ cup water
- •2 tablespoons dried Italian seasoning
- •2 tablespoons brown sugar
- •2 teaspoons sea salt
- •1 teaspoon ground black pepper
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
- Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
- After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
- Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
Nutritional Facts
Per 4 servings
- Calories: 249
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 4g
- Protein: 6g
- Sugar: 15g
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