Creamy Mushroom Sauce over Spaghetti Squash, a vegetarian dish that truly delivers and will have you hooked with the very first bite.

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

Someone recently contacted me after The Huffington Post included my Spaghetti Squash Pomegrenate and Goat Cheese Salad in one of their roundups. 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 roundup, but when 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 intrigue 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!

Oven Baked Spaghetti Squash

And yes… sorry, that means we’ll be 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 the first thing you’ll want to do is tackle the spaghetti squash and get it baking in the oven. Hop on over to this post to get the recipe and instructions

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

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.

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

Lower the heat to medium, add the onion and let it sweat for 3-4 minutes, until softened and translucent.

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

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.

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

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.

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

As soon as your spaghetti squash is good and ready, divide it equally between four shallow bowls or plates and then top it 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!

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com

Creamy Mushroom Sauce over Spaghetti Squash | thehealthyfoodie.com
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4 from 1 vote

Creamy Mushroom Sauce over Spaghetti Squash

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Creamy Mushroom Sauce over Spaghetti Squash, a vegetarian dish that truly delivers and will have you hooked with the very first bite.
Servings: 4

Ingredients

  • 1 large or 2 medium spaghetti squash
  • 2-3 tbsp ghee, or make your own
  • 1 lb mushrooms, sliced (I used a combination of button, shiitake and oyster)
  • 1 small onion, chopped
  • 1/2 cup raw cashew butter
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp salt, I use Himalayan salt
  • 1/2 tsp ground black pepper
  • 2 cups water
  • 3.5 oz baby spinach leaves

Instructions

  • Preheat the oven to 375F
  • Cut the squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  • Turn the squash flesh side down and bake in the oven, uncovered, for about 60-75 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 nice and golden brown, then 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 lump 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.
  • Transfer those strands to shallow bowls or plates and top with the creamy mushroom sauce.

Notes

Greatly inspired by Nick Evans' Spaghetti Squash with Cream Sauce

Nutrition

Calories: 343kcal, Carbohydrates: 26g, Protein: 11g, Fat: 24g, Saturated Fat: 8g, Cholesterol: 19mg, Sodium: 436mg, Potassium: 868mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2515IU, Vitamin C: 14.5mg, Calcium: 95mg, Iron: 3.6mg
Course: Main Course
Cuisine: American
Author: Sonia! The Healthy Foodie

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