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4.9 from 75 votes

Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 8 servings
Calories: 185 kcal
Cuisine: Vegetarian , Vegan

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Pour 1 ½ cups stock into the pot and simmer until cauliflower becomes fork tender, 6 to 8 minutes.
  9. 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.
  10. Pour sauce over the spaghetti squash mixture and toss together until fully combined.
  11. Pour mixture into a lightly greased baking dish and bake for 15 to 20 minutes or until the top has lightly browned.
  12. Allow bake to cool about 10 minutes before serving.

Nutrition Information

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

% 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.