Broccoli Parmesan Spaghetti Squash with Roasted Mushrooms
Broccoli Parmesan Spaghetti Squash combines spaghetti squash with roasted broccoli and mushrooms, topped with a salty, cheesy vegan parmesan! This dish is just six ingredients and takes about 10 minutes of prep.
Ingredients
- 1 Medium Spaghetti Squash
- 16 Ounces Cremini or White Button Mushrooms sliced
- 2 Heads Broccoli cut into florets
- Kosher Salt
- Black Pepper
Vegan Parmesan (⅓ Batch)
- ¼ Cup Cashews
- 1 Teaspoon Nutritional Yeast
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Slice the top and bottom off of the spaghetti squash, then cut in half lengthwise. Use a spoon to scoop out the seeds.
- Place the squash halves face down on one of the baking sheets. Place in the oven and bake for 40 minutes.
- Meanwhile, slice the broccoli and mushrooms. Place on the other baking sheet. Season generously with salt and pepper. Place in the oven with the spaghetti squash and bake 15 minutes.
- While the veggies are in the oven, make the vegan parmesan.
- When the spaghetti squash is cooled, use a fork to remove the spaghetti pieces from the shell.
- Toss the squash with the broccoli and mushrooms.
- Serve sprinkled with the vegan parmesan. Enjoy!
Nutrition
Calories: 252kcal | Carbohydrates: 45g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 295mg | Potassium: 1802mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2184IU | Vitamin C: 276mg | Calcium: 222mg | Iron: 4mg