– 1 medium spaghetti squash – 1 small onion, chopped – ½ cup sliced mushrooms – ¼ cup sliced black olives – 1 cup marinara sauce – 1 cup vegan shredded cheese – Salt and pepper, to taste
Cook the spaghetti squash in the oven by slicing in half, scooping out the seeds, drizzling with oil, and roasting cut-side down for 30 minutes at 400F.
Meanwhile, in a large skillet cook onion and mushrooms until soft. Turn off the heat and stir in remaining ingredients until well combined.
Add cooked and shredded spaghetti squash then transfer to a baking dish and top with shredded cheese of choice. Bake at 375F for 25 minutes.
Let cool slightly then enjoy! Serve with a side salad, bread, or extra veggies.
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