1 medium spaghetti squash
1 tablespoon olive oil
2 garlic cloves, minced
1/2 onion, chopped
3/4 cups mushrooms, sliced
1 (15 ounce) can Italian tomatoes
1/4 cup parsley
vegan parmesan cheese, to taste
1. Preheat oven to 400 degrees F. Cut the squash in 1/2 and prick holes into the skin. Scoop out the seeds. Fill a baking dish with about 1/4" water. Place the squash face up in the dish. Bake for 30-40 minutes, until tender.
2. In the meantime, saute the garlic and onion in the oil until onion is transparent. Add mushrooms, sauté for 2 more minutes. Add Italian tomatoes and parsley. Let simmer for 10-15 minutes.
3. When squash is tender, use fork to remove the strands from the skin. Place on plates and top with the sauce. Sprinkle with vegan parmesan cheese.