Vegan Spaghetti Squash Bowls with a Kick

December 13th 2018

By Mountain Rose Herbs

For those looking to go gluten-free (or reduce their carb intake), these smoky, Southwestern-inspired spaghetti squash bowls are for you! The earthiness of the Mexican Seasoning blend melds perfectly with the smoke and subtle spice of the Mesquite Seasoning. The coconut aminos and mushrooms add the perfect amount of umami to make this dish a savory delight.



  1. Preheat oven to 400 degrees.
  2. Slice spaghetti squash in half and drizzle with one tablespoon of organic olive oil.
  3. Place squash cut side down on a baking sheet and roast for 30-45 minutes. You’ll know it’s done when the edges have become golden brown and the skin can be easily pierced by a fork.
  4. While the squash roasts lightly pulse mushrooms in a food processor to rice like consistency.
  5. Core and chop the cauliflower into florets and pulse in food process to the same consistency of the mushrooms.
  6. When you have 25 minutes left on the squash, heat a large pan over medium-high heat and add 2 tablespoons of olive oil.
  7. Once the pan is hot, add the mushrooms, cauliflower, seasoning blends, coconut aminos, and stir well to combine.
  8. To allow the mixture to brown, don’t stir continuously. Just it a good stir every 5 minutes.
  9. Allow the squash to cool for a few minutes after coming out of the oven.
  10. Then, using a fork, scrape out the majority of the spaghetti squash’s interior, leaving behind a spaghetti squash “bowl.”
  11. Mix the squash in the pan with the rest of the vegetables.
  12. Fill the spaghetti squash “bowls” with the spiced vegetable mix and top with salsa and an avocado.

Need a delicious appetizer to pair this with?
Try this Vegan Carrot Cashew Dip!