Baked Spaghetti Squash with Wild Mushrooms and Spinach
Swap out traditional pasta for spaghetti squash to reduce carbs, incorporating nutrient-rich spinach and mushrooms into a creamy sauce for a delicious and wholesome meal. This versatile bake serves as a satisfying standalone dish or pairs well as a side with white fish or baked chicken for added protein.
Preheat oven to 375˚F. Slice squash in half lengthwise and place onto a baking sheet cut side down; 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 excess liquid from squash). Place squash 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 remaining tablespoon oil 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 20 Minutes or until the top has lightly browned.
Allow to cool about 10 minutes before serving.
8 servings
Ingredients
Directions
Preheat oven to 375˚F. Slice squash in half lengthwise and place onto a baking sheet cut side down; 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 excess liquid from squash). Place squash 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 remaining tablespoon oil 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 20 Minutes or until the top has lightly browned.
Allow to cool about 10 minutes before serving.
