Creamy Mushroom Spaghetti Squash

By GuidingVegan

Ingredients

• Squash:
• 1 medium to large spaghetti squash
• olive oil
• salt and pepper
• Sauce:
• 1 1/2 cup almond milk
• 1/2 cup unroasted cashews (soaked for a couple of hours or overnight if not using a high speed blender)
• 1/4 cup nutritional yeast
• 1 tbs lemon juice
• 1/2 tbs chicken-free broth concentrate (I used Better Than Bouillon brand)
• 1 medium onion chopped
• 1 clove garlic, minced
• 8 ounces of chopped button mushrooms
• 1/2 cup flat leaf parsley, chopped
• 1 tbs chopped chives + extra for garnish

Details

Servings 2
Adapted from luminousvegans.com

Preparation

Step 1

Preheat the oven to 375F. Cut the squash in half and scrape out seeds. Coat it with olive oil and a sprinkle of salt and pepper. Roast in the oven for about 50 minutes until you can pierce the inside of the squash easily with a fork.

While the squash roasts, make the sauce by blending together the almond milk, cashews, nutritional yeast, lemon juice and chicken-free broth. Set aside. In a pan over medium-high heat, sauté the onion and garlic in a little oil for about 2-3 minutes. Add the mushrooms and sauté for about another 4 minutes, until mushrooms are tender. Add the chives and parsley and cook for another minute. Then add the set aside sauce. Let the sauce simmer for about 8-10 minutes. Salt and pepper it to taste.