Yield 4 Servings
Free of: gluten and top 8 allergens.
It doesn't get much easier than spaghetti squash, a deliciously healthy low-carb, gluten-free option that is an excellent base for marinara.
1 large spaghetti squash, about 2 pounds
2 tbsp olive oil, divided (1 tbsp + 1 tbsp)
1/4 tsp salt, divided (1/8 tsp + 1/8 tsp)
1/8 tsp black pepper
12 ounces button or cremini mushrooms, trimmed and sliced
1 cup thinly sliced yellow onions
1 tsp minced garlic
12 ounces fully-cooked sweet Italian sausage, vegan or not (optional)
1 (24-ounce) jar prepared marinara sauce, such as Rao's
4 cups firmly packed baby spinach
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/spaghetti-squash-marinara/