Creamy Mushroom Sauce over Spaghetti Squash
Creamy Mushroom Sauce over Spaghetti Squash, a vegetarian dish that truly delivers and will have you hooked with the very first bite.
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!
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…
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.
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
- 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
- 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.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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32 Comments on “Creamy Mushroom Sauce over Spaghetti Squash”
How many cups equal 450g of mushrooms?
One pound = 454gr
I was so excited when I saw this recipe hoping for a cauliflower base, as cashews are on the no no list of my blood type (yes I know I used them in the biscuits and gravy recipe). Makes a delicious gravy huh!
I guess I will just have to come up with that one on my own. I will give this a try at least once though as it looks amazing.
Cashew cream is soooooo very good indeed! But cauliflower isn’t bad either. I’m sure you could very easily make the switch and it would be equally delicious!
Ha ha ha! What an incredibly rude lady! Glad you were able to find the recipe and some kitchen inspiration for this incredible dish! 😀
Maybe my spaghetti squash was on the small size but this made way too much sauce and it overpowered the squash. The flavor of the sauce was nice and perhaps it would be good on chicken but on the squash it was too rich and heavy.
Must have been very small indeed, Abbey, as I found I had the opposite problem. I ended up with a tad too much squash for the amount of sauce, but then again, I didn’t mind having leftovers…
I would eat that creamy mushroom sauce by the spoonful until I’d collapsie on the floor and I could happily go to mushroom heaven.
Sounds like a plan?
HAHA! Let me vacuum first! 😉
Looks delicious. I love mushrooms!
Thank you! I just made this and it was awesome. I did a few things a bit different, I microwaved my squash, used raw cashews with 1 cup of hot water in the vitamixer and created the sauce base, added the rest of the sauce ingredients and mixed again.
I also added chopped cooked chicken to the mushy onion mix before I added the sauce.
I can see variations on this, thank you so much for the posting this.
Real happy to hear you liked this, and I love your variations, too! I’ll have to try the hot water method for the cashews… do they really get as smooth as when you soak them? I so often forget to soak them ahead of time, this would be a major time savor for me! And I bet the cooked chicken was awesome in there…
Yes, they get really smooth. I use this method to make cashew milk and cream. I add vanilla and stevia for heavy cream. I just start the Vitamix on variable and go from 1-10 then switch to high. You can let it go for a couple of minutes, just watch it to make sure it doesn’t get too thick. When it cools, it thickens even more, and you can add berries to make a yummy pudding. I also add coconut milk to this sometimes when making milk or cream, it gives it a nice flavor. Thank you again for the great recipe.
Wow, thanks so much for that tip. I am very new to the magical world of Vitamix and have MANY things yet to learn. I can’t wait to put this one to the test! 🙂
Under the nutritional information it states a serving size is 477 g. I have tried to convert to american measurement and it states it is 16 ounces. That seems to be quite a large serving. Would you use one cup of spaghetti squash and one cup of sauce? Or more spaghetti squash and maybe 1/4 cup of sauce? As one other reviewer said it looks good enough to eat all by itself!
Hi, i want to try this recipe for tonight’s dinner.
Can you tell me if i can switch out the Ghee for olive oil?
Ghee is super expensive 🙁
Absolutely, Kerry. That’s not a problem at all with that switch.
I just love spaghetti ! Whatever the the sauce may be . But I never considered using a squash like this , nice Idea . Mushroom sauce looks amazing . I wonder if this dish works with some cheese in it ?
Why absolutely, Ludhiya! Feel free to add any kind you like!
Out of curiosity, I clicked on your link to the original recipe, but it came back with an Error message. So, like you, I googled it and found this: https://www.macheesmo.com/spaghetti-squash-with-cream-sauce/
For anyone else interested.
Thanks for pointing that out, Karen. They had changed the structure of their url and failed to redirect, so that’s why you were getting a 404. I made the correction in my link so it’s now pointing to the right page.
Hi! I’m 15 and going on keto for the first time so I can fit into my prom dress ;P
Unfortunately, I can’t eat cashews because of allergies, but this recipe looks soooooo delicious. Could I substitute heavy cream for the cashew butter and end up with similar results while still maintaining the keto in the recipe? Thanks!!
Why absolutely, Harini!
Thank you so much! I just made this as my official entrance into the keto diet and it will definitely be a regular on my menu for the next couple weeks. As a 15 year old who is pretty dependent on pasta and bread and everything carb loaded, this recipe was a life saver. As for the cashew butter issue, all I did was use a full cup of heavy cream instead of the cashew butter with the water and it worked like a charm. Twas so so sooooo delicious and this recipe should make the next month of keto A LOT easier. Thanks!
Real happy to hear, Harini! Best of luck with your Keto journey! 🙂
Made this tonight after googling paleo mushroom cream sauce. It looks beautiful but I found the mustard to be really overpowering. I’m wondering if 2T mustard is a typo and it should be 2 teaspoons?? I’ll try it again in the future with less mustard. I was able to increase the seasonings to gain some balance. Fingers crossed my 2 year old likes it. Mustard is his favorite food so it actually is perfect for him :). I liked this recipe because it was fast and easy. Sometimes paleo recipes get overly complicated with so many ingredients so your recipe was refreshing for a busy mom.
Thank you for your kind words and honest feedback, AG. Hope you 2 year old did like it after all, and that it’ll please your taste buds better when you redo it with a little bit less mustard… 🙂
Looks delightful. Is there a substitute for cashew butter? I don’t have a food processor to make any please let me know thank you for this recipe!
I suggest sticking with something light-flavored, like raw almond butter, or maybe even tahini…
The absolute best creamy mushroom sauce recipe out there – vegan or not! You can put it on anything: squash, pasta, rice, meat. It’s all amazing. I’ve tried many other recipes and always come back to this delight.
Thank you so much for your kind words and stellar review, Denise! Happy to hear you enjoy the recipe this much! 🙂