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Tomato Mushroom Spaghetti Squash {Whole30 Recipe}

Cynthia McCloud Woodman
  • 40 minutes
  • Serves 4

INGREDIENTS

2

spaghetti squash (cooked "al dente", about 6 cups.)

2 cups

diced tomatoes

4 cloves

garlic (minced)

8 oz

mushrooms (sliced)

1/3 cup

chopped onions or shallots

1/4 cup

toasted pine nuts

small handful of fresh basil (cut chiffonade)

3 tbsp

olive oil

Kosher salt and black pepper

red pepper flakes if desired

Optional: Parmesan cheese