Tomato Mushroom Spaghetti Squash {Whole30 Recipe}

I completed a cycle of the Whole30 this past spring. Surprisingly, it was much easier than I thought it would be. I figured it would be a good time to “reset” my body before summer. The amount of vegetables I ate, and sneakily feed to the family, just about doubled. Doing so kept me feeling full, and for a much longer time.

Even before Whole30, I had been making spaghetti squash as a gluten-free alternative to pasta. My daughters surprised me when then told me they actually preferred the squash to regular pasta. So, I’ve been buying at least 2 spaghetti squashes every week for the four of us. Sometimes I serve it with Pesto, or my Summer Pasta Sauce.


  • 2 spaghetti squash cooked "al dente", about 6 cups.
  • 2 cups diced tomatoes
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/3 cup chopped onions or shallots
  • 1/4 cup toasted pine nuts
  • small handful of fresh basil cut chiffonade
  • 3 Tablespoons olive oil
  • Kosher salt and black pepper to taste
  • Pinch of red pepper flakes if desired
  • Optional: Parmesan cheese


  1. Cook spaghetti squash. (see notes) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
  2. 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 2, just until fragrant. Don't let garlic brown.
  3. ...................................

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