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Roasted Spaghetti Squash With A Vegan Mushroom Rose Sauce

Vegan, Vegetarian, Grain-Free, Gluten-Free, Paleo Friendly 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 1 Spaghetti Squash Seeds Removed
  • 2 tbsp Extra VIrgin Olive Oil
  • Himalayan Salt and Pepper
  • 1.5 Cups Marinara Sauce I use Victoria White Linen from Costco (the best !!)
  • 1/3 cup Raw Cashews
  • 1 clove Garlic
  • 1/2 cup Vegetable Broth
  • 1/3 cup Fresh Basil
  • 1/4 cup Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1.5 cup Chopped Cremini Mushrooms cut in 2" x 2" chunks - chunkier the better

Instructions

  1. Cut squash in 1/2 and clean out

  2. Drizzle 1 olive oil, salt and pepper and roast cut side down, at 450 C for 45 min to 1 hour or until fork peirces squash easily (use baking pan with parchment paper)

  3. Soak cashews in boiling water for 20 minutes 

  4. While squash cooks and cashews soak, heat frying pan to medium with the remaining olive oil and sauté garlic for 5 - 8 minutes or until golden. Add chopped mushrooms and sauté for 10 - 15 min, until lightly cooked

  5. In a blender, add vegetable broth, cashews and nutritional yeast. Blend until smooth

  6. Add marinara sauce and the blended cashew mixture to the mushrooms and garlic in the pan. Heat on medium until desired temperature and season with salt, pepper and garlic powder to taste. Stir in fresh basil

  7. Note: I like to add more nutritional yeast to get more of a flavourful sauce 

  8. Scrape squash into a bowl, top with rose sauce and serve