Someone recently contacted me after The Huffington Post included my Spaghetti Squash Pomegrenate and Goat Cheese Salad in one of their round-ups. She notified me that she was trying to access the recipe for Creamy Mushroom Sauce over Spaghetti Squash which was also a part of that round-up, but whenever she clicked on the link, she would invariably land on my salad recipe instead, so she wanted to know if I could fix the faulty link or at least send her the recipe she’d been after.
I explained that there was nothing I could do about it, because the recipe she was looking for was not mine, and I was not the owner of the site who linked to it, so I told her that she should get in touch with the people at The Huff Post instead. She replied something like: “I contacted them already but never heard back from them, which is too bad really, because that particular recipe was the only one out of the lot that actually looked good”. HA! Thank you very much for mine! Could she have been more insulting?
Still, she had piqued my curiosity so I quickly googled the recipe she’d been looking for and found it in a matter of seconds… But seeing as how she had been so kind to me, I didn’t really feel compelled to send her the link, so I just let the conversation die out.
One thing I did feel compelled to do, though, is give that recipe a try. It just looked soooooo delicious. Hey, I mean seriously… it has squash in it. How could I not want to try it?
So this is precisely what I did!
Once again, we’ll be using the oven today, so go ahead and preheat it to 375°F.
And yes… sorry, we’re having squash again. Told you I was addicted. I think I may even have a slight problem… but fear not. The season shall end, eventually!
So just like we did yesterday when we made that Ground Beef Stuffed Acorn Squash, we’re going to want to cut our squash in half.
Even more so with spaghetti squash, you want to make sure that you stab the gourd right in its center first, as opposed to trying to slice it right from the start. Just go ahead and shove that blade straight down the center of the squash.
Then, and only then, will you be wanting to slide that blade down and do the actual slicing. After you’ve made one cut, turn the squash around and repeat the exact same thing on the other side, then roll it onto itself and repeat again on the opposite side.
If the stem is too hard for you to slice across it, don’t worry about it, it should rip right out once you’ve been completely around with your blade.
Time to scoop out the guts and seeds. To do that, I like to use one of those ice cream spoons. They’re super sturdy and their sharp edge really digs easily into the flesh.
Place your squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper. Then, turn the squash flesh side down and bake in the oven, uncovered, for about 60 to 75 minutes, until softened and the flesh can easily be pierced with the tip of a sharp knife.
About 10 to 15 minutes before your squash is done baking, melt the ghee in a skillet set over high heat and add the mushrooms. Cook them until they become nice and golden brown.
Lower the heat to medium, add the onion and let it sweat for 3-4 minutes, until softened and translucent.
While the mushrooms and onions are cooking, add the raw cashew butter, Dijon mustard, sage, thyme, salt and pepper to a large glass measuring cup and mix well with a whisk until completely combined. Add the water, about ¼ cup at a time and mix well between each addition, to avoid the formation of lumps and ensure that the sauce will be smooth and creamy.
Pour that cream over the cooked mushrooms and onions, turn the heat down to low and mix until well combined.
Throw in the chopped spinach and delicately mix them in. Kill the heat and let the sauce sit for a few minutes while the spinach wilts, then give it a final stir.
If you feel the sauce is too thick, feel free to add a little bit more water.
When your squash is done baking, remove it from the oven and let it cool for a few minutes, then gently scrape the flesh with a fork so to form strands that resemble spaghetti.
No special technique is required here, you’ll see. It just happens naturally… you’ll see.
Transfer those strands to shallow bowls or plates and top with the creamy mushroom sauce.
Now, prepare to be amazed. I’m not usually big on vegetarian dishes, but this one truly delivers! I’d even say it became an instant favorite. And while I was making it, I thought of so many additions and variations I could’ve made to the dish, or could make in the future, when I make it again!
Think BACON, diced ham, cooked chicken, BACON, chestnuts, toasted hazelnuts, BACON, pine nuts, water chestnuts, BACON…
Oooooh yeah. I get the feeling I’ll be making this often.
And so will you, me thinks!