Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake
Servings: 8 servings
Calories: 185kcal
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
- 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
Calories: 185kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 283mg | Potassium: 939mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4360IU | Vitamin C: 57mg | Calcium: 97mg | Iron: 2mg