This Mushroom Spaghetti Squash recipe is a delicious, wholesome way to use seasonal squash! It’s topped with a hearty mushroom sauce & vegan meatballs. In partnership with my friends at Dr. Praeger’s Sensible Foods. ❤️
If there’s a recipe you MUST make this fall/winter, it is this👆🏼 Mushroom Spaghetti Squash with veggie meatballs! Why, you might be asking? Because in my humble opinion, there is no better, more delicious, or more classic way to enjoy the goodness of spaghetti squash than in classic spaghetti fashion. Complete with hearty marinara sauce and vegan meatballs.
Have I convinced you to run to the store right now and buy a spaghetti squash for this recipe? Good – that was totally my goal!
Let’s get one thing straight first: I am not one of those people who will tell you to cut out all pasta/carbs/bread and eat veggie noodles instead. How sad is that! This girl can’t live without her carbs (and technically, no one can…they’re kind of vital to living).
I’m an advocate for a wholesome, balanced plate. Carbs, fat, protein, lots of veg. It’s really that simple, but everything we’ve heard about dieting and being healthy has complicated reality so much. I promise that if you make sure to have a good balance of carbs, fats and protein, with lots of vegetables and fruits, you’ll be a-okay!