Mushroom Stuffed Spaghetti Squash | GF, Vegan
Oven roasted spaghetti squash stuffed with sauteed mushrooms in a creamy cashew sauce. This is a vegan and gluten free dish.
Creamy cashew sauce with mushrooms
Vegan cashew cream is very quick to make, but remember to soak the raw cashews a couple of hours before making the dish (or overnight). Then you simply have to mix everything together in a blender until smooth.
Remove dirt from mushrooms by either brushing them with a dry cloth or peeling them. Don’t soak mushrooms because they’re going to absorb the water, and therefore get soggy.
To saute mushrooms, heat up a frying pan on medium heat with olive oil. Cook the mushrooms for a few minutes until all the water is evaporated, let caramelize, and deglaze with wine.
If you don’t want to use liquor in your dish, it can be replaced by balsamic vinegar or soy sauce (not gluten free).
Mix the cashew cream with the mushrooms and season to taste. Keep warm until the spaghetti squash is ready.
Roasted spaghetti squash
Roasting spaghetti squash is easy, the most complicated part is to cut it if you ask me!
Rinse and dry, cut in half lengthwise and scoop out the seeds. Drizzle lightly with olive oil, sprinkle with salt and pepper. Bake for 30 to 40 minutes upside down on a baking sheet lined with parchment paper, in the preheated oven at 400°F.
Once cooked, allow to cool down for 10 minutes before scraping over a bowl with a fork to form spaghetti. Mix in the creamy mushrooms and put everything back into the empty shells. Add a bit of vegan shredded cheese on top if you like and broil for a few minutes in the oven.
Mushroom Stuffed Spaghetti Squash
Equipment
- Stand blender
Ingredients
- 1 medium spaghetti squash
- ¾ cup raw cashews (100 g) – soaked in water for 2 hours
- 1 tsp lemon juice
- 2 tsp Dijon mustard
- ¼ cup parsley
- 1 garlic clove
- 1 lb button mushrooms (454 g)
- 2 tbsp white table wine – see notes
- salt
- pepper
- olive oil
- shredded vegan cheese – optional
Instructions
- Preheat the oven to 400°F – 200°C.
- Rinse and dry the squash, cut in half lengthwise, and remove the seeds. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place upside down, on a baking sheet with parchment paper, and roast for 30 to 40 minutes.
- In the jug of your blender, put the drained cashews, lemon juice, mustard, ¼ tsp salt, a pinch of pepper, parsley, garlic, and ½ cup of water. Mix together until smooth. Add more water if too thick (you want to reach a creamy consistency).
- Clean the mushrooms and slice them up. Heat up a big frying pan with one tablespoon of olive oil and saute the mushrooms on medium heat. Deglaze with the wine. Pour the cashew cream in, season to taste and and keep warm until the spaghetti squash is ready.
- Scrape the spaghetti squash over a bowl with a fork to form spaghetti. Mix in the creamy mushrooms and put back in the spaghetti squash shells. Sprinkle with cheese ans put back in the oven for a few minutes to broil.
Notes
Remove the dirt from mushrooms by either brushing them with a dry cloth or peeling them. Don’t soak mushrooms because they’re going to absorb the water, and therefore get soggy.
If you don’t want to use liquor in your dish, it can be replaced by balsamic vinegar or soy sauce (not gluten free).
Calories are per one serving (half of the spaghetti squash).