Mushroom Spaghetti Squash (vegan & gluten-free)

This Mushroom Spaghetti Squash recipe is a delicious, wholesome way to use seasonal squash! It’s topped with a hearty mushroom sauce & vegan meatballs.

1 medium spaghetti squash
4 Dr. Praeger’s Mushroom Risotto Veggie Burgers
¼ cup oat flour*
2 tablespoons Italian seasoning blend, divided
1 25-ounce jar marinara sauce
8 ounces baby bella mushrooms (can also use white button mushrooms), stem removed and thinly sliced
2 tablespoons nutritional yeast
1-2 cups kale, chopped
Fresh chopped parsley, for garnish

View the full recipe at Emilie Eats →