Low Carb Spaghetti Squash Bowls
Ingredients
The base
-
2
medium
spaghetti squash
The toppings
-
1
cup
fresh tomato marinara
-
1
cup
cream sauce
-
1
cup
chickpea vegan sausage crumbles or store bought vegan sausage
-
1
cup
broccoli spinach pesto
-
2
cups
sliced mushrooms
-
¼
teaspoon
sea salt
-
as needed
none
oil or broth to sauté
-
as needed
none
grateable vegan parmesan
Instructions
- Preheat the oven to 400°F.
- Cut the ends off the spaghetti squash and cut it in half widthwise.
- Scrape out the seeds using a tool like an ice cream scooper.
- Optionally, salt the squash pieces to drain some moisture and wipe them down.
- Brush the squash with oil or veggie broth and salt, if not salted already.
- Place the squash on a parchment-lined cookie sheet and bake for 30-40 minutes until the skin is soft.
- While the squash is baking, prepare the toppings.
- Sauté the mushrooms in oil or broth with salt until the liquid evaporates.
- Once the spaghetti squash is done, scrape the insides with a fork to create 'spaghetti' noodles.
- Top each squash bowl with your choice of toppings and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
515
Total fat
25g
Total carbohydrates
57g
Total protein
15g
Sodium
1005mg
Cholesterol
0mg
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