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Tomato Mushroom Spaghetti Squash

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

A delicious vegetarian dish made with spaghetti squash, tomatoes and mushrooms makes this a tasty dinner or side dish.

 1 Large Spaghetti Squash cooked "al dente", about 6 cups
 2 cups Tomatoes, diced
 4 Garlic Cloves, minced
 8 oz Mushrooms, sliced
  cup Onions or Shallots, chopped, about 1 small
 ¼ cup Pine Nuts, toasted
 Fresh Basil, a handful, cut chiffonade
 3 tbsp Olive Oil
 Kosher Sea Salt and Black Pepper to taste
 Pinch of Red Pepper Flakes, if desired
 Parmesan Cheese (Optional)

Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.


In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.


Add tomatoes and continue stirring.


Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.


Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)

Nutrition Facts

Amount Per Serving
Calories 173Calories from Fat 12
% Daily Value *
Sodium 33mg2%
Potassium 466mg14%
Total Carbohydrate 17g6%

Dietary Fiber 4g16%
Sugars 7g
Protein 4g8%

Vitamin A 607%
Vitamin C 12%
Calcium 48%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.