Spaghetti Squash Skillet

January 22, 2017

I saw this recipe over at Clean Food Crush and wanted to make it vegan. I just happened to have a spaghetti squash and all the ingredients. The picture doesn\\\'t do it justice, this is a really delicious dish that uses spaghetti squash in place of pasta.

1 spaghetti squash, medium sized
1 teaspoon extra virgin olive oil
1 package Beyond Meat Crumbles
1 small sweet onion, diced (about 1 cup)
4 cloves garlic, minced
1/3 cup green bell pepper, diced
1/2 cup fresh mushrooms, sliced
2 cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
2 tablespoons fresh parsley
2 teaspoons dried basil
1/2 teaspoon dried oregano
sea salt and pepper to taste

Cut the squash in half, scoop out seeds. Lightly coast the inside with olive oil and bake at 375F on a foil covered cookie sheet for about 45 minutes. Cool a bit. Use a fork to shred the \\\"spaghetti\\\"...
See the full directions on my site

Nutritions

Calories
542

Sodium
700mg
29% DV

Fat
16g
25% DV

Protein
28g
56% DV

Carbs
96g
32% DV

Fiber
24g
98% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 4g 20%

Polysaturated Fat 5g 33%

Monosaturated Fat 7g 44%

Cholesterol 15mg 5%

Sodium 700mg 29%

Potassium 3806mg 108%

Protein 28g 56%

% DAILY VALUE^*

Total Carbohydrate

Fiber 24g 98%

Sugar 53g 107%

Vitamin A 7958IU 159%

Vitamin B6 2mg 130%

Vitamin C 147mg 246%

Calcium 300mg 30%

Iron 11mg 64%

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

Vegan