I’m Mercedes and I’m a twenty something, veggie loving, two time cat mom happily married to my soulmate of a husband.

I work as an engineer in Pittsburgh, pretending to be an adult and spending a solid 20% of my time trying to remember to not reply all.

I wanted a platform to share my wealth of equally positive and negative experiences as I attempt to navigate my twenties, and maybe get a little preachy here and there about veganism, mental health and LGBTQ+ rights.

At the very least, I hope to make you laugh.

Garlicky Spinach and Mushroom Spaghetti Squash

Garlicky Spinach and Mushroom Spaghetti Squash

Photo by John Loo via Flickr

I get it, the spaghetti squash is kind of a mystery. Is it a vegetable? Is it a pasta? Is it gross? So many unknowns. I, myself, was very hesitant to try this mystifying food for the first 22 years of my life. I remember casually scrolling through my Facebook newsfeed one morning at 6:00 am with one eye closed, attempting to start the day, when I came across the Buzzfeed article, “24 Low-Carb Spaghetti Squash Recipes That Are Actually Delicious.” I was living in snowy Minnesota at the time, it was November, and all I had been craving lately were warm things. You know what I mean; hot chocolate, chicken pot pie, lasagna, oatmeal. Anything to warm me up from the inside out!

So when I saw these amazing sketti squash pics, I was sold. The article was covered in oozing cheese, crispy pizza, runny eggs, creamy shrimp scampi… DROOLING MY FACE OFF just reminiscing. I think this goes without saying, but I was obviously not yet vegan at this time.

So I got my lazy, half awake ass out of bed, pulled on my fuggs (fake Uggs because I’m frugal), threw on my winter coat, jumped into Rosie (my trusty Subaru), and drove over to Hy-Vee (the greatest grocery store in America btw). I didn’t really know what I was looking for in this magical, yellow fruit – you squish an avocado, you look for bruises on apples, you smell a cantaloupe. How do you choose a squash? The world may never know. So I just winged it!

I ended up making the spaghetti squash burrito bowls from the article. Both Jesse and I LOVED them – we even ate them out of the rind like the picture.

Over the past couple of years, I have made several spaghetti squash dishes and I’ve clung to one vegan recipe in particular; mainly because it’s easy, fast, minimal, and of course delicious.

For all of my animal eating readers, feel free to add chicken or ground turkey and cheese!

Garlicky Spinach and Mushroom Spaghetti Squash


  • 1 Spaghetti squash
  • 4 Oz. sliced white mushrooms
  • 3 Cups of spinach
  • 2 Tablespoons of Earth Balance (or butter if non-vegan)
  • 3 Cloves garlic (more or less to taste), minced
  • Cooking spray
  • Garlic powder
  • Salt and pepper



  • Baking pan (I use 9X13”)
  • Baking sheet (I use 10x15”)
  • Tin foil
  • Tongs (optional)
  • Medium saucepan



  1. Preheat the oven to 400⁰ F.
  2. Cut the spaghetti squash lengthwise and use a spoon to scoop out all of the seeds and gross stringy things out of both halves of the squash. If you’ve ever carved a pumpkin, you got this.
  3. Place both halves face down in a large baking pan, fill with about ½ inch of water, and cover with tinfoil.
  4. Place baking pan in the oven and bake for about 45 minutes.
  5. After about 20 minutes, line a baking sheet with tinfoil and spray with cooking spray.
  6. Wash your mushrooms well and place on foil lined baking sheet.
  7. Spray the tops of the mushrooms slices with cooking spray and sprinkle with salt, pepper and garlic powder. Place sheet in the oven.
  8. After 20 more minutes, remove squash and mushrooms from the oven. Set mushrooms aside.
  9. Add the two tablespoons of Earth Balance and minced garlic to your saucepan and heat on low for about 2 minutes.
  10. Remove tinfoil from squash, flip both squash halves over (I use tongs to flip them because they are SUPER HOT) and use a fork to scrape all of the magically appearing “spaghetti noodles” out and place them into your saucepan. *This step can be very difficult due to the squashes sliding around. I used to hold them with my oven mitt covered hand to stabilize them, but that just got the oven mitt all went and gross. So I recently purchased a silicone oven mitt similar to this one, which is amazing and makes this process SO much easier! Then you can just rinse the squash off of it when you're done.
  11. Add spinach, stir, and let sit for about one minute.
  12. Add the mushrooms, stir, and let sit for another minute.
  13. Remove from heat and enjoy!


Nutritional Information:

Nutrition - Spaghetti.JPG

Happy feasting!

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