Spaghetti Squash with Mushrooms and Sunshine

Travel as a vegan can be difficult if you don’t plan, do your homework and have a flexible attitude.  On my latest trip to Amarillo, Texas to visit my grandparents, I heard in advance that one of the meals they had planned involved lamb, mac and cheese and grilled asparagus.  While the grilled asparagus sounded delicious, I knew I was going to need something else with it.

In order to avoid insulting anyone or draw too much attention to what was and wasn’t on my plate, I decided to whip up some spaghetti squash with mushrooms and added a few Sunshine crumbles to it for extra protein and substance.  It was the perfect way to sneak in an extra healthy side dish for everyone and use as a main dish for myself and it gave me an opportunity to cook with my beautiful niece, Miya (check out the video of her cooking – its too cute for words!).

Miya and I sauteeing mushrooms for the sphagetti squash!


  • One medium spaghetti squash, cut lengthwise and seeded
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1.5 cups mushroom, sliced
  • salt and pepper, to taste
  • 1 BBQ Sunshine Burger patty, crumbled

Mmm, look at all those veggies!

Preheat the oven to 375.  Place the spaghetti squash halves face down in a baking pan filled with about an inch of water and bake for about 35 minutes.  Meanwhile saute the onion and garlic in over medium-high heat until translucent (about 3 minutes).  Add the mushrooms and saute until tender.  Remove the spaghetti squash from the oven, let cool a few minutes and then scrape out the insides. Add the mushroom mixture and Sunshine crumbles.  And enjoy!


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