Spaghetti Squash Vegan Recipes – These Creamy Vegan Mushroom Squash Spaghetti Boats are a plant-based meal that’s perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a bunch of really tasty ingredients. You’d never know the mushrooms were dairy free and vegan – they are SO incredibly rich and creamy!
Vegan Mushroom Spaghetti Squash Boats are what we’re making this fall cozy Monday! I’ve been on such a mushroom kick lately (but honestly, I’ve never been on a mushroom kick). But especially recently! They are just so delicious and amazing. I have especially been in love with the red wine roasted mushrooms from my cookbook
Spaghetti Squash Vegan Recipes
. They are nothing short of magical and you MUST have them this fall. Everyone I do for them is left speechless. I know I’m being a bit dramatic but it’s true! They are life changing.
Cheesy Vegetarian Spaghetti Squash Casserole Recipe
You won’t even believe how awesome these mushrooms are – and they are completely vegan and dairy free! I personally am not vegan or dairy, but I love experimenting with vegan cooking and dairy free alternatives because they are delicious! And they’re a little lighter, and sometimes that’s just what I need. Comfort food that still feels comforting, but doesn’t end up feeling blah. You know?
It all starts with tons of mushrooms. And I mean TONS. They really do cook down a lot, so don’t be alarmed when I ask for almost 2 pounds of mushrooms.
The creamy sauce is made from several ingredients – starting with a couple you might be surprised!
Miso paste and tahini. The miso really helps give this mushroom depth and that delicious umami flavor, and it helps give the sauce some body too. The tahini does the same. Adds some flavor and cream! Soy sauce, apple cider vinegar, dijon mustard, nutritional yeast, and coconut cream make up the rest of the sauce! It may seem like a strange combination, but believe me it is not. Each ingredient adds so much to the sauce.
Southwestern Stuffed Spaghetti Squash
Can you imagine there was no cream or cheese? It is so rich and rich. This combination would also be delicious over regular pasta if you’re not a fan of spaghetti squash!
Or, the mushrooms on their own are pretty amazing too. They would be delicious on a crostini for a little treat!
I like to top them with fresh chives and parsley to add some brightness to this delicious, rich dish! Whatever herbs you have will absolutely work. Another thing you might want to do is add some vegan parm (or regular parm!) I personally added freshly fried parmigiana reggiano, because my mom brought a block back from Italy and how could I not?!
I also found that these hold up well several days after making them. Unlike a typical sauce full of cream and cheese, this one doesn’t separate. Which makes it so much better to reheat it – and you still get that creaminess even when you reheat it!
Spaghetti Squash 4 Ways
I didn’t even purposely post this on a Monday, but they are a perfect meatless Monday meal too! And SO super filling. You won’t even lose the meat with these at all.
These Creamy Vegan Mushroom Squash Spaghetti Boats are a plant-based meal that’s perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a bunch of really tasty ingredients. You’d never know the mushrooms were dairy free and vegan – they are SO incredibly rich and creamy!
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* Coconut cream is the thick white top from heads of coconut milk (it usually separates, but if it doesn’t, regular full-fat coconut milk will work here).
Roasted Vegan Spaghetti Squash With Mushrooms And Kale Recipe ✌❤️🌱| Plant Perks
*They also sell just coconut cream in a can next to the coconut milk – I’ve bought it at Trader Joe’s and Whole Foods!
This post may contain affiliate link(s), which means that if you click on a product link above and complete a purchase, I will receive a small commission at no extra cost to you! As always, all opinions are my own. Thanks for reading! Spaghetti squash stuffed with chickpeas and garlicky arugula cream is a low-carb, filling and delicious vegan meal.
It’s been a while! Sending out my best and warmest for the new year. I kind of studied from computer screens in a general way around the holidays. We watched a lot of basketball, made delicious food without documents, hung out in real time with the family, played board games, read books. Kind of boring simple stuff, but great all the same. I think when you start seeing these painful things for the true blessings they are, your perspective changes a little bit.
While I’m trying to be gentler on myself in 2017, I know the feeling in January is to review lifestyle habits. The juicers get away. It is possible that you have read a 12th article about the whole 30 in a few days. Also, I don’t know about you, but our gym has a lot more going on lately. I like that everyone is getting on with the positive change for at least a few weeks.
Spaghetti Squash Noodle Bowl With Lime Peanut Sauce
This recipe is very simple and completely healthy, but also very tasty. There are 10 main ingredients with a simple mixer sauce that gives it plenty of shine. When I need a little richness or a quick sauce, I almost always start with raw cashew butter. I make this butter up in large batches so I don’t have to remember to soak cashews all the time. It’s amazing mixed with some hot coffee and a dribble of maple syrup too.
Not sure if I got lucky with this squash or what because the strands were PREMIUM. Sometimes spaghetti squash cooks very moist so it doesn’t look like spaghetti. I find that roasting the halves face up helps with making strands. It will make the squash dry a little more. If I’m honest, I usually eat spaghetti squash simply: roasted with salt, pepper, and a couple sprinkles of white wine vinegar. This one, topped with grouse, shallots, and that pepper/cream sauce, is definitely a hit. I think a main course option is more suitable for people too!
Keyword: arugula, cashew butter, cashews, chickpeas, coconut aminos, fall, garlic, lemon, pine nuts, scallions, spaghetti squash, tamari, winter, winter squash
Posted in: autumn, cashews, chickpeas, cream, earthy, gluten-free, main course, quick, sugar-free, roasted, salty, sauce, side dish, spring, summer, sweet, vegan, winte The recipe is This vegan spaghetti squash is cheesy and comforting. It’s a healthier alternative to pasta, using seasonal squash. Gourmet enough for a date, but simple enough to make on a weeknight!
Spaghetti Squash Burrito Bowls [vegan]
Hi friends! I am so excited to share this great recipe with you. I really like this vegan spaghetti squash recipe which is also gluten free and low carb. It’s a healthier alternative to traditional spaghetti recipes using seasonal squash.
This spaghetti squash is loaded with spinach and creamy vegan cheese using triple cashew cream, store-bought vegan mozzarella and vegan parmesan. It is so cozy and comfortable.
The whole recipe is very easy to make, requiring only 8 ingredients. It’s definitely gourmet enough to enjoy for a date night with your partner. Overall, I find it a perfect seasonal dish for fall and winter.
Now, I will tell you in detail how to make this vegan spaghetti squash recipe, so you can enjoy it!
Stuffed Spaghetti Squash
This recipe is so awesome and comforting and I know you are going to love it! If you are new to cooking with spaghetti squash, you will be surprised at how delicious it is as a substitute for traditional spaghetti!
When ready, the spaghetti squash looks like spaghetti noodles that you can flip with a fork. You can feel so good about tucking into this low carb dish! I like to share the spaghetti squash with my husband, Mitch (each taking half of the squash and eating straight out of the squash as a bowl).
Spaghetti squash is so easy to cook. I cooked spaghetti squash a lot when I was a university student because it’s so simple. I loved serving it with a quick lentil bolognese sauce.
Which proves that cooking spaghetti squash is super easy! I mean, if a student can do university, so can you! haha.
Cheesy Vegan Spaghetti Squash Casserole! (gluten Free!)
First, preheat the oven to 400F/200C and cut the spaghetti squash in half lengthwise with a large sharp knife. (You want to make sure the knife is strong because the squash can be a bit of an exercise to cut through!). This article from Kitchn provides great tips for cutting hardy winter squash.
Also, you can clean the squash a little by heating it in the microwave for 3-5 minutes, and then cut it in half. This article from Chatelaine explains how to do that. Personally, I found
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