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A pan of creamy vegan spaghetti squash, wild mushroom, and spinach bake.

Creamy Vegan Spaghetti Squash, Wild Mushroom and Spinach Bake

Teri & Jenny
4.89 from 18 votes
Servings 8 servings
Calories 185 kcal


  • 1 medium spaghetti squash
  • 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


  • 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.


Calories: 185kcalCarbohydrates: 21gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 283mgPotassium: 939mgFiber: 7gSugar: 7gVitamin A: 4360IUVitamin C: 57mgCalcium: 97mgIron: 2mg
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