Ingredients
For the spaghetti squash
2 medium spaghetti squash, cut in half lengthwise
1 tablespoon olive oil
salt and pepper
For the creamy mushrooms
2 tablespoons olive oil
28 ounces cremini mushrooms, stems discarded, quartered or cut into 1/2” pieces
1 medium shallot, finely chopped
3 cloves garlic, finely chopped
1/2 cup coconut cream*
2 tablespoons nutritional yeast
1 tablespoon miso paste
1 1/2 tablespoons tahini
2 teaspoons apple cider vinegar
2 teaspoons dijon mustard
1 teaspoon soy sauce
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
chopped flat-leaf parsley for serving
chopped fresh chives for serving
Instructions
Begin by making the spaghetti squash. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Rub the cavities of the spaghetti squash with olive oil and season with salt and freshly cracked pepper. Place cut side down on the baking sheet and bake for 45 minutes, or until the squash starts to cave in on itself, and the threads easily pull away from the skin. Scrape the threads away from the skin, suign a fork, keeping them inside the squash for serving.
While the spaghetti squash is baking, make the creamy mushrooms. Heat a large skillet over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 30 seconds – 1 minute or until fragrant. Increase heat to medium-high, add the mushrooms and sauté, stirring frequently, for 10-15 minutes, until the mushrooms have released their moisture and are starting to turn golden brown on the edges.
While the mushrooms are cooking, whisk together the sauce. In a medium bowl, combine the coconut cream, nutritional yeast, miso paste, tahini, apple cider vinegar, dijon mustard, soy sauce, salt, and pepper and whisk until smooth and creamy. Once mushrooms are finished cooking, add the sauce and continue to cook for another 1-2 minutes, stirring frequently, to thicken the sauce and heat it through. Season to taste with additional salt and pepper if desired.
To serve, spoon the creamy mushroom mixture into the spaghetti squash boats and top with fresh parsley and chives. Season generously with freshly cracked black pepper and serve!
