Swap traditional pasta for spaghetti squash to boost nutrients with spinach and mushrooms in a creamy, delicious sauce. Enjoy this versatile bake as a hearty main or pair it with white fish or baked chicken for extra protein.
12shitake mushroomscleaned, stemmed and thinly sliced
12ozbaby spinach
Cauliflower Cream Sauce
2 ½tbspolive oildivided
1small shallotdiced
2garlic clovesminced
1head cauliflower cut into bite size pieces
1tspdry mustard
1 ½cupswarm vegetable stockplus up to 1 cup more as needed
¼cupplus 1 tbsp nutritional yeast
salt to taste
black pepper to taste
1
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.
2
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.
3
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.
4
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.
5
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.
6
Allow to cool about 10 minutes before serving.
Ingredients
1medium spaghetti squash
2tbspunsalted butter
2tbspolive oilor coconut oil
3garlic clovesthinly sliced
1large shallotminced
12cremini mushroomscleaned and sliced
12shitake mushroomscleaned, stemmed and thinly sliced
12ozbaby spinach
Cauliflower Cream Sauce
2 ½tbspolive oildivided
1small shallotdiced
2garlic clovesminced
1head cauliflower cut into bite size pieces
1tspdry mustard
1 ½cupswarm vegetable stockplus up to 1 cup more as needed
¼cupplus 1 tbsp nutritional yeast
salt to taste
black pepper to taste
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
Allow to cool about 10 minutes before serving.
Notes
Baked Spaghetti Squash with Wild Mushrooms and Spinach
