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How to make:

Mushroom Spaghetti Squash (vegan & gluten-free)

This Mushroom Spaghetti Squash recipe is a delicious, wholesome way to use seasonal squash! It’s topped with a hearty mushroom sauce & vegan meatballs. (vegan & gluten-free)

Prep Time:
10 mins
Cook Time:
1 hour
Total Time:
1 hour 10 mins
This Mushroom Spaghetti Squash recipe is a delicious, wholesome way to use seasonal squash! It's topped with a hearty mushroom sauce & vegan meatballs. (vegan & gluten-free)
Author:
Emilie
Yield:
3-4 1x

Ingredients

Instructions

  1. Preheat oven to 400F. Slice the tough stem off, then slice squash in half lengthwise. Scoop out the seeds; discard. Place the squash, flesh up, on a baking sheet. Bake for 45-50 minutes, until slightly browned on the edges and tender on the inside.
  2. Reduce oven heat to 350F.
  3. While the squash is cooking, prepare the meatballs and sauce. Place veggie burgers on a microwave-safe plate; microwave in 1-minute intervals for 3 minutes, until defrosted.
  4. Add veggie burgers to a bowl. Mash with a fork until completely broken apart. Add oat flour and 1 tablespoon Italian seasoning; stir together until combined. Roll dough into 1-inch balls.
  5. On the same baking sheet that you used for the squash, place “meat” balls. Bake for 20 minutes, until crispy on the outside.
  6. Place a medium saucepan over medium heat; spray with cooking spray or add a little cooking oil. Add mushrooms; cook for 8-10 minutes, until mushrooms are reduced and browned. Add marinara, nutritional yeast, and 1 tablespoon Italian seasoning. Reduce heat to simmer; add kale and cook until slightly wilted, about 3-5 minutes. Keep warm until ready to serve.
  7. Fluff spaghetti squash flesh with a fork. Top with mushroom marinara, “meat” balls, and a sprinkle of fresh parsley.