vegan spaghetti squash

These Vegan Creamy Mushroom Spaghetti Squash Boats are a hearty and comforting plant-based meal, perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a handful of super flavorful ingredients. You&#x27;d never ever know the mushrooms were dairy free and vegan - they&#x27;re SO incredibly rich and creamy!

Vegan Creamy Mushroom Spaghetti Squash Boats

spaghetti squash,

olive oil

salt and pepper

shallot,

garlic,

coconut cream*

nutritional yeast

miso paste

tahini

apple cider vinegar

dijon mustard

soy sauce

salt, plus more to taste

pepper, plus more to taste

flat-leaf parsley

chives

Begin by making the spaghetti squash. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Rub the cavities of the spaghetti squash with olive oil and season with salt and freshly cracked pepper. Place cut side down on the baking sheet and bake for 45 minutes, or until the squash starts to cave in on itself, and the threads easily pull away from the skin. Scrape the threads away from the skin, suign a fork, keeping them inside the squash for serving.

While the spaghetti squash is baking, make the creamy mushrooms. Heat a large skillet over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 30 seconds - 1 minute or until fragrant. Increase heat to medium-high, add the mushrooms and sauté, stirring frequently, for 10-15 minutes, until the mushrooms have released their moisture and are starting to turn golden brown on the edges.

While the mushrooms are cooking, whisk together the sauce. In a medium bowl, combine the coconut cream, nutritional yeast, miso paste, tahini, apple cider vinegar, dijon mustard, soy sauce, salt, and pepper and whisk until smooth and creamy. Once mushrooms are finished cooking, add the sauce and continue to cook for another 1-2 minutes, stirring frequently, to thicken the sauce and heat it through. Season to taste with additional salt and pepper if desired.

To serve, spoon the creamy mushroom mixture into the spaghetti squash boats and top with fresh parsley and chives. Season generously with freshly cracked black pepper and serve!

This Spaghetti Squash Peanut Stir Fry is an easy, hearty, vegetable-packed dinner that's done in just 1 hour. Vegan &amp; gluten-free!

Spaghetti Squash Peanut Stir Fry

spaghetti squash

red onion, thinly sliced

bell pepper, thinly sliced

carrot,

mushrooms,

spinach, chopped

edamame

soy sauce, tamarin or liquid aminos

water

peanut butter

coconut sugar

Sriracha hot sauce

ginger

For topping: sliced green onion, chopped peanuts, chopped cilantro

Cut the knob off of one end of the spaghetti squash, then cut it in half lengthwise. Place the halves skin side down on a baking sheet or directly on oven racks. Bake for 45 minutes, until tender.

In a wok or large skillet, warm up a little water or oil over medium heat. Add onions, bell peppers, and carrots; cook for 5-7 minutes, stirring, until onions begin to turn translucent.

Add garlic; cook for 1 minute. Add mushrooms and spinach; cook until spinach is wilted. Add edamame; cook for 1 minute. Remove from heat.

In a small bowl, add soy sauce, water, peanut butter, coconut sugar, Sriracha, and ginger. Whisk until smooth.

When the spaghetti squash is done, remove from the oven. Remove the flesh with a fork, separating the strings.

Return skillet with vegetables to medium heat. Add shredded spaghetti squash; stir. Pour sauce over the vegetables; cook for 3-5 minutes, stirring until all ingredients are combined throughly.

Serve with fresh green onions, chopped peanuts, or chopped cilantro.

Emilie, I made it tonight!  Enjoying it now...will be going back for seconds.  :)  Will make it again, for sure.  I love spaghetti squash and am always looking for yummy new recipes. Thanks, from the other Emilie. :)

Once again, you had me at your recipe. Btw, my husband and I have our love language too, we sing together and sing to each other. We met by chance in the local coffee shop, a typical summer night when he was playing guitar and I came to the stage to randomly sing a song. Happy Spring!

P/s: You hit both of us by this post, too Emilie!

I quite like this dish, I have tried many recipes, but your recipe is one of my favorite recipes. Great !
Thanks Emilie !

Hi Emilie, you make your spaghetti squash sound and look so delicious. When sound and look goes together, it’s hard to resist.  I’ll try make it this weekend!

Top 2 vegan spaghetti squash recipes from across the web

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Vegan Creamy Mushroom Spaghetti Squ...

Spaghetti Squash Peanut Stir Fry

Top 2 vegan spaghetti squash recipes from across the web

The most viewed vegan spaghetti squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Creamy Mushroom Spaghetti Squ...

Spaghetti Squash Peanut Stir Fry

The most viewed vegan spaghetti squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine