Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake

Name: Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake
Yield: 8 servings
Ingredients: 1 medium spaghetti squash; 2 tablespoons extra virgin olive oil; 3 garlic cloves, thinly sliced; 1 large shallot, minced; 12 cremini mushrooms, cleaned and sliced; 12 shiitake mushrooms, cleaned stemmed and thinly sliced; 12 ounces baby spinach; 1 1/2 tablespoons extra virgin olive oil; 2 tablespoons vegan butter; 1 small shallot, diced; 2 garlic cloves, minced; 1 head cauliflower (about 1 1/2 pounds), cut into bite sized pieces; 1 teaspoon dry mustard; 1 ½ cups warm vegetable stock, plus up to 1 cup more as needed; 5 tablespoons nutritional yeast; salt and pepper to taste

User Reviews

4.9

75 reviews

Excellent

Servings
8 servings
Calories
185 kcal
Cuisine
Vegetarian, Vegan

Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake

Joelle Cantu

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Ingredients

Servings

1 medium spaghetti squash
2 tablespoons extra virgin olive oil (coconut oil is fine)
3 garlic cloves, thinly sliced
1 large shallot, minced
12 cremini mushrooms, cleaned and sliced
12 shiitake mushrooms, cleaned stemmed and thinly sliced
12 ounces baby spinach

cauliflower “cream” sauce

1 1/2 tablespoons extra virgin olive oil ( coconut oil is fine)
2 tablespoons vegan butter
1 small shallot, diced
2 garlic cloves, minced
1 head cauliflower (about 1 1/2 pounds), cut into bite sized pieces
1 teaspoon dry mustard
1 ½ cups warm vegetable stock, plus up to 1 cup more as needed
5 tablespoons nutritional yeast
salt and pepper to taste

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Instructions

Preheat oven to 375˚F.
Slice squash in half lengthwise and place onto a baking sheet, cut side down and roast for about 1 hour or until squash becomes fork tender.
Allow squash to cool for about 15 minutes, before scraping the flesh out with a fork (squeeze to drain any access liquid from squash). Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
Place a large skillet over medium-high heat and add oil. Sauté garlic and shallot for 2 to 3 minutes. Add mushrooms and continue to sauté for 3 to 4 minutes or until caramelized.
Add spinach and continue to sauté for 2 to 3 minutes or until spinach has wilted. Drain excess liquid and stir mixture into the mixing bowl with spaghetti squash.
For ‘cream’ sauce: Pour 1 ½ tablespoons oil into the pot and place back over medium-high heat. Add shallot and garlic and sauté for 2 to 3 minutes.
Add cauliflower, continue to sauté for 2 to 3 minutes and season with salt and pepper. Stir in mustard and continue to sauté for 2 to 3 minutes.
Pour 1 ½ cups stock into the pot and simmer until cauliflower becomes fork tender, 6 to 8 minutes.
Carefully ladle mixture into the well of a blender and add nutritional yeast. Blend on high, adding more stock as needed. With the motor running, add vegan butter and season with salt and pepper. Blend until a smooth, glossy and creamy sauce forms.
Pour sauce over the spaghetti squash mixture and toss together until fully combined.
Pour mixture into a lightly greased baking dish and bake for 15 to 20 minutes or until the top has lightly browned.
Allow bake to cool about 10 minutes before serving.

Nutrition Information

Show Details

Calories 185kcal (9%) Carbohydrates 21g (7%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 283mg (12%) Potassium 939mg (27%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 4360IU (87%) Vitamin C 57mg (63%) Calcium 97mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 185 kcal

% Daily Value*

Calories	185kcal	9%
Carbohydrates	21g	7%
Protein	8g	16%
Fat	10g	15%
Saturated Fat	2g	10%
Sodium	283mg	12%
Potassium	939mg	20%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	4360IU	87%
Vitamin C	57mg	63%
Calcium	97mg	10%
Iron	2mg	11%