Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake
User Reviews
4.9
50 reviews
Excellent
-
Servings
8 servings
-
Calories
185 kcal
-
Cuisine
Vegetarian, Vegan
Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake
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Ingredients
- 1 medium spaghetti squash
- 2 tablespoons extra virgin olive oil (coconut oil is fine)
- 3 garlic thinly sliced cloves
- 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 cauliflower head (about 1 1/2 pounds), cut into bite sized pieces
- 1 teaspoon mustard powder dry
- 1 ½ cups vegetable stock warm, plus up to 1 cup more as needed
- 5 tablespoons nutritional yeast
- salt to taste
- black pepper to taste
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
(20%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
50 reviews
Excellent
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