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Mushroom Stuffed Spaghetti Squash

Roasted spaghetti squash stuffed with mushrooms and a creamy cashew sauce.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Keyword: creamy mushrooms, spaghetti squash
Servings: 2 people
Calories: 654kcal

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).