Spaghetti Squash with Mushrooms, Tomatoes, and Basil
1 medium spaghetti squash
1 small yellow onion, chopped
2 tsp olive oil
1 medium carrot, peeled and sliced
3-4 cloves garlic, chopped
1 cup sliced cremini mushrooms
2 tomatoes, chopped
one handful fresh basil, chopped
salt and pepper to taste
a splash of balsamic vinegar
1-2 tsp nutritional yeast
1. Stab the spaghetti squash a bunch of times with your chef's knife to vent it. The squash will roll around on the cutting board so be careful!
2. Cook the squash in the microwave on high for 10-11 minutes, flipping it carefully with a towel halfway through. You will know it's done if you can easily poke it with a fork.
3. Let the squash cool for a few minutes, then cut it in half lengthwise (be careful - it will be steaming hot on the inside!). Scoop out and discard the seeds. Use a fork to scrape apart the spaghetti-like strands of the squash onto a dish.
3. While the squash cools, heat a large skillet on medium and add olive oil. Once the olive oil is warm, add the onions and carrots and cook 3-4 minutes.
4. Add the mushrooms and garlic and cook 4-5 minutes longer, until the mushrooms start to release their moisture. Add the tomatoes and basil and cook 1-2 minutes.
6. Increase heat to medium-high, add the strands of squash, salt, pepper, and balsamic vinegar. Cook for 1-2 minutes until squash is the perfect texture. Stir in the nutritional yeast. I serve this dish with with herb-baked tempeh. It tastes just like spaghetti!