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spaghetti squash with onions mushrooms and rosemary {paleo, vegan and gluten-free}

Katie Webster
  • 60 minutes
  • Serves 4

INGREDIENTS

2

medium spaghetti squash, about 4 1/2 pounds total

1 tbsp

plus 1 teaspoon extra-virgin olive oil or roasted garlic oil

1

large sweet onion, sliced

8 oz

mushrooms, sliced

1 tsp

chopped fresh rosemary

3/4 tsp

salt

1/2 tsp

pepper

1/2 cup

No-chicken broth or reduced-sodium chicken broth

2

to 3 tablespoons roasted garlic puree

1/4 cup

chopped basil or parsley