Creamy Spaghetti Squash, Wild Mushroom and Spinach Bake by Rhyan Geiger, RDN
This recipe uses spaghetti squash instead of pasta which cuts down on the carbs for those who are trying to stay clear. Add spinach and mushrooms which are packed with nutrients and bake in a super creamy sauce and you have yourself a delicious and healthful meal. This bake is a complete meal but can also be served as a side along with a piece of white fish or baked chicken for those that are looking for more protein.
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 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 bake to cool about 10 minutes before serving.
Servings 8
Ingredients
Directions
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 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 bake to cool about 10 minutes before serving.
