about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    EmilyBMalone@gmail.com

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    A Look Back.



Spaghetti Squash & Vegan Mushroom Cream Sauce

Now that fall vegetables have begun to pile up around the grocery stores and produce stands, I am wasting no time to be re-introduced to all of my favorites.  Last week I knocked out acorn squash, so this week I moved on to spaghetti squash – one of my absolute favorites.

I wanted to do something other than the usual spaghetti squash with marinara and vegetables.  My goal was to make something more decadent and rich tasting – like real pasta – but without the excess calories of traditional alfredos and cream sauces.  One hour later, a recipe was born…

Spaghetti Squash & Vegan Mushroom Cream Sauce

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Let’s begin with the squash, since that will take the longest.  Last night’s victim…

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Back in earlier blogging days, I did a tutorial on how to cook spaghetti squash.  While the info is all great, and I still use the exact same method, the pictures are tiny and terrible – please don’t laugh. 

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I followed my favorite method, slicing in half, and scooping out the gooey insides before cooking. 

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Then I used my garlic press to mince 3 cloves of garlic, and this time I added 2 medium shallots for a little extra flavor.  (Please ignore my 80’s hot pants.)

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Apparently you CAN press shallots through a garlic press – success!

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I coated both halves in a mixture of the shallots and garlic, along with olive oil, salt, and pepper.

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And then baked it in a 375 degree oven for a little over one hour. 

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While my squash was busy cooking in the oven, I took advantage of the long cooking time and took my pups for a nice walk around the neighborhood.  Without about 15 minutes of cooking time left, I got started on my delicious sauce.  Get ready, because this one is going to knock your socks off.

Vegan Mushroom Cream Sauce Recipe

Ingredients:

  • 1 package sliced mushrooms
  • 2 cups Almond Milk
  • 2 tbsp non-dairy creamer
  • 2 tbsp nutritional yeast
  • 2 tsp arrowroot or cornstarch
  • salt and pepper to taste

To Prepare:  Start with 1 full package of mushrooms, and sauté in a little bit of oil or Earth Balance.  Let these cook about ten minutes, stirring frequently , so that they are nice and soft and starting to brown.

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Next up, add the almond milk.  I have recently fallen in love with this Whole Foods brand almond milk – hands down my favorite.

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Only add 1 cup of the almond milk to start.  Bring it up to a simmer and let it cook down a bit, concentrating the flavor and preparing a good base for the sauce. 

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Next add the 2 tbsp of nutritional yeast, to give the sauce a protein boost and a delicious cheesy flavor.  YUM!

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Add 2 tbsp of non-dairy creamer, and the other cup of almond milk and stir. 

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The sauce should have a good flavor, but it will be a little runny at this point.  Continue to let it simmer, and prepare a slurry using 2 tsp arrowroot (or cornstarch).  Do NOT add the cornstarch straight to the sauce!

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Combine the arrowroot/cornstarch with 2 tsp water in a separate dish, and once it is well combined, add the mixture to your sauce, stirring immediately.  You should see the sauce instantly thicken – make sure you keep stirring!  Adjust your final seasoning with salt and pepper, and BAM – totally amazing vegan cheesy cream sauce. 

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At this point the squash should be ready for serving.  Mmmmm, looks good!

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Using a fork, test to see if the flesh pulls away easily into spaghetti like strands.  If it looks like this, you’re ready to go!

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Scoop both halves into a large bowl and do a final season with salt and pepper.

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The end result?  A truly decadent “spaghetti and cream sauce” meal with a fraction of the calories and fat, and ALL the taste of a rich dinner.

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I’m gonna say it – this is one of my favorite things I’ve made to date.

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It’s hard to believe that this sauce is vegan since it really tastes and looks like it was made with heavy cream. 

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The nutritional yeast brings in a tangy, cheesy flavor that reminds me of traditional alfredo sauce, mmmm.

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And of course, who can resist the earthy smell and taste of slow-cooked mushrooms?  The perfect sauce to compliment this healthy pasta substitute.

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Enjoy!

—————–

Don’t forget – VOTING is still open for Project Food Blog!!  :) 

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150 Comments so far
Leave a comment

Quen     at 1:01 pm

Sounds and looks amazing!!! Definitely adding it to the menu this week.

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Sarena (The Non Dairy Queen)     at 1:01 pm

I LOVE spaghetti squash! Your dish looks delicious!

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Theresa     at 1:01 pm

I am drooling…I need to make this soon! Thank you for this recipe!

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Brittney     at 1:03 pm

Wow, I HAVE to make that for my husband! I even have nutritional yeast now, so it’s ON! Great idea Emily!

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Melissa @ HerGreenLife     at 1:08 pm

This makes me laugh because our dinner last night WAS a rich pasta dish, complete with excess calories (and excess dairy).

Anyway, for a shortcut on cooking the spaghetti squash, cut in half as shown, then cook, cut side down in an inch of water in a large covered pot on the the stove top for about 10-15 minutes, or until tender. The oven way might produce a bit more flavor, but this works great if you’re short on time!

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April @ Crazy Fabulous Life     at 1:12 pm

Um,this looks pretty amazing. I wonder if I could get Hubs to eat it! :)

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JL Goes Vegan     at 1:19 pm

This looks incredible!!!

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Theresa @ This is my Hungry Face     at 1:25 pm

This looks amazing! I’ve been wanting to try spaghetti squash and the sauce looks so decadent. I might have to add nutritional yeast to my shopping list!

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Michelle @ IronDivas     at 1:25 pm

I heart mushrooms!… My mind is racing with thoughts of all the things I could use that mushroom sauce on!

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Lee     at 1:34 pm

Ooh, I have a spaghetti squash in the fridge right now just waiting to be cooked.

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Ashley @ Nourishing the Soul     at 1:37 pm

Holy cow, that looks amazing! How and when do you add the cornstarch?

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Emily @ The Front Burner Blog Reply:

Add the cornstarch right at the end, to thicken the sauce. But you need to make a slurry by mixing it with water and THEN adding it to the sauce, rather than just adding the powder directly.

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Ashley @ Nourishing the Soul Reply:

Ha! When I read “slurry” before I thought that was just a slang term for “lots.” Ooops!

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Chase @ The Chase Project     at 1:43 pm

Can you offer a recommendation as to where one would purchase nutritional yeast? Note: I have not checked WF or TJ’s

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Anne Reply:

WF has it in the bulk section :)

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Emily @ The Front Burner Blog Reply:

Yeah I would check the WF bulk aisle. If not there, I know Mom’s Organic Market has it too! Definitely do not have it at Trader Joes, sadly.

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Anne     at 1:53 pm

YUM!! Can’t wait to try this one!

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Stacey     at 1:53 pm

YUMMY!!! Oh and I’m lovin the 80′s hot pants ;) I have a pair in black haha..we should start a club or something :D

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Babs     at 1:55 pm

That looks like a kickass vegan meal. I will def have to try spag squash again. I tried it once and wasn’t a fan, but I’m drooling over yours ;)

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Dee     at 1:57 pm

I SO need to make this!

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Nic     at 2:01 pm

Thank you so much for sharing! I love cream sauce but do not love the calories that come along with it. I’m going to have to try this out!

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Andrea     at 2:06 pm

Gosh we had spaghetti squash last night and yours look So Much Better! We must get another spaghetti squash and try your dairy-free mushroom sauce! Especially since the husband said he’d eat spaghetti squash again!!! :)

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Tracy     at 2:06 pm

Wow! This meal looks amazing! I can’t wait to try it. Also, you have my vote! :)

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Laurissa Wolfram     at 2:13 pm

Mmmm I’ve been making something similar for the past year! But I throw in some spinach!

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Stephanie     at 2:20 pm

I have a spaghetti squash sitting on my counter and haven’t wanted the usual marinara with it. Then along came this post and now I’m drooling! Definitely making this!

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cathy b. @ bright bakes     at 2:24 pm

this looks incredible…I actually might even get to try it for supper! thanks for sharing
Cathy B.

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cathy b. @ bright bakes Reply:

update…we made this for supper. Emily, you are a genius. This was hands down the “richest tasting” vegan meal I have ever had, bar none! Soo satisfying! the only sad part is that by the time we ate, I had lost natural light, and my Mister ended up cleaning up every last mushroom…so I don’t even have proof of the matter! But no worries, I will certainly be making this again!

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Emily @ The Front Burner Blog Reply:

Oh YAY – so glad to hear that someone else made it and liked it! I am thrilled. :)

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Robyn @ Wannabe Writer Runner     at 2:28 pm

I made spaghetti squash last night. I love it, although I always struggle to cut it in half. So good with marinara and veggies on top though.

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Kristina @ spabettie     at 2:30 pm

oh gosh… this looks fabulous… I am going to make this, and if Jason doesn’t like it (not a fan of squash) MORE FOR ME !! ;) he’d like it over pasta, for sure…

thanks for the recipe… :D

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Evan Thomas     at 2:51 pm

That looks delicious! I’m excited for whenever I’ll get my first spaghetti squash of the season

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Alayna of Thyme Bombe     at 3:08 pm

Nice change-up from the standard marinara topping. Looks pretty easy too.

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LC @ Let Them Eat Lentils     at 3:12 pm

Do you think I could leave out the creamer? It’s not something I keep around and I’d prefer not to have to buy it just for this …

Will definitely have to make this for my bf. I know he misses alfredo sauce a lot.

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Emily @ The Front Burner Blog Reply:

I think you can leave out the creamer and I don’t think it would affect it too much. The starch is really the thickener. Hope you like it!

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Stacy @ Student of Healthy Living     at 3:23 pm

Oh, I love alfredo sauce but dislike how heavy it is. This looks fantabulous and delicious. I am convinced that bulk bins are the way to go :) The list of must gets from bulk bins, I think would be a great topic, especially for a newbie like me :) Just a thought.
Do you think it would be possible to use a crock pot instead of the oven to cook the spaghetti squash in? Or would it have a different consistency?

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Emily @ The Front Burner Blog Reply:

Good idea on the bulk bins post. On the crock pot – I actually don’t think it would FIT, unless you have a really big crock pot. And you wouldn’t be able to cook it with all the garlic, salt, and flavor. But I know you can cook them by boiling them in water if time is an issue.

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Becca @ Starting Over From Scratch     at 3:30 pm

We made cream of mushroom soup today! Looks like youre following our schedule! Haha

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Laura @ Tidbits     at 3:33 pm

This looks AMAZING!!!!!!

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Monica     at 3:45 pm

What a yummy looking dish! I will have to give this a try soon.

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Clare @ Fitting It All In     at 3:48 pm

This looks like a fun vegetarian dish I could get my parents to eat! I always avoid cream sauces because of the not-so-great nutrition, so thanks for a great replacement!

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Chicago Cuisine Critique     at 3:56 pm

This looks awesome!

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carrie     at 4:15 pm

I just wanted to tell you that I made your Cocoa Black Bean Quinoa last night and it was wonderful! I also had it again today for lunch on top of arugula.

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Emily @ The Front Burner Blog Reply:

Oh good!! Glad you liked it :)

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Amber K     at 4:17 pm

I can’t stand mushrooms…or squash! lol But I have try the nutritional yeast trick!

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Therese     at 4:18 pm

Oh my gosh! You’ve mixed so much of my favourite foods together! I LOVE spaghetti squash and I LOVE mushrooms! Yet ANOTHER Emily recipe I’m going to have to try (I’m like your test cook for all of your recipes, seriously…and not one to date has failed me!)!

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Emily @ The Front Burner Blog Reply:

Haha I’m so glad!

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Andrea (@ Puppy Dog Tales)     at 4:21 pm

Your mushrooms sauce looks to die for. I’m such a fan of mushrooms…I throw them into everything. Salads, soups, crock pot, spaghetti, etc. YUM!!!!

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Emily @ The Front Burner Blog Reply:

ME TOO!

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Nichole @ Flirting with Food, Fitness & Fashion     at 4:23 pm

This looks so fantastic I can not wait to re-create this at home!!!!

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Jean@RoastedRootsandPumpkinSpice     at 4:32 pm

Yum! I usually try to stay away from creamy sauces but it doesn’t so bad with a healthy spaghetti squash. Thanks for the recipe!

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Beth @ bethcooks     at 4:33 pm

Oh wow- this looks amazing! I’ve gotta try it!

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tina     at 4:47 pm

yum! this looks delish!!!!
unfortunately i can’t make since i have candida and have to stay away from yeast… however, i think it might inspire a cashew cream sauce to try on my spaghetti sauce!!!

i have also done vegan yum yum’s tomato cashew cream sauce for brown rice pasta on my blog- and the next week used the same sauce on spaghetti squash- it was TO DIE FOR!!!!http://thingsthatmakemehappydotdotdot.wordpress.com/2010/09/16/finding-new-recipes/

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Krystina     at 5:45 pm

That looks SO good! I wish I had mushrooms on hand but I had to throw mine out. :(

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Annie@stronghealthyfit     at 7:04 pm

Mmm I love spaghetti squash! That looks so good. Kind of like stroganoff.

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Cynthia (It All Changes)     at 7:53 pm

This is such a great idea. I never thought to season the spaghetti squash prior. And I love mushrooms but just need to send Hunni out for a night since he hates them :-)

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Lauren     at 8:44 pm

I just picked a Spaghetti Squash from my garden and I’ve been contemplating what to do with it. Great idea! This is a new one for me. :)

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Kristen @ Kristen, Sweetly     at 8:44 pm

Oh my gosh oh my gosh oh my gosh! AWESOME! I’ve been wondering when I would meet a new cream sauce to try. :-) Cannot wait… though sadly, I will have to, since I’m not allowed to buy any new groceries until I’m back home from traveling. It really does look like the most decadent thing ever.

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Brittany     at 8:58 pm

Healthy comfort food…this is JUST what I’ve been craving since it’s starting to get chilly outside!

This is my first time finding your blog, and I love it! Adding to my blogroll *now*… :)

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beetred     at 9:13 pm

hmm I am not a mushroom person, but I may make an exception for this meal. it looks delicious!

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chelsey @ clean eating chelsey     at 9:31 pm

Holy cow Em! THis looks amazing!!! I loveee mushroom sauce!

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steph @ goeatapeach     at 9:50 pm

I literally cannot wait to make this. Friday night, I have a date with a spaghetti squash.. it’s going down.

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Sarah K. @ The Pajama Chef     at 10:22 pm

this looks great! i love mushrooms SO much!

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Mama Pea     at 10:24 pm

Delish! Pea Daddy misses stroganoff, so this would be super similar over egg noodles.

Hope you guys are 100% back in good health!

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Emily     at 11:30 pm

Yum. This looks awesome. And I’m with Mama Pea…this would make a great stroganoff substitute. Also, I recently made spaghetti squash with your tutorial and it was the best spaghetti squash I’ve ever eaten. Thanks!

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Emily @ The Front Burner Blog Reply:

Awesome – so glad!

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Nicole of Raspberry Stethoscope     at 8:30 am

This looks amazing! I wish I read this prior to food shopping yesterday because i loaded up on butternut and acorn squashes, but left the spaghetti squash for another time. I will definitely try this next week!!:)

[Reply]

Maryea (Happy Healthy Mama)     at 8:53 am

This is definitely going on my menu for next week! Thanks for sharing what looks like a fantastic recipe.

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Cindy     at 10:23 am

This looks scrumptious. Is baking the squash your favorite method? Does this allow the flavors of the garlic, oil, and shallots meld, as opposed to steaming or microwaving the squash? I would love your cullinary tips! :)

[Reply]

Jessica     at 10:31 am

I am so making this soon! It looks amazing.

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Where did summer go?! | Epic Organic     at 11:28 am

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jen @ a delicious life     at 3:47 pm

omg emily…this looks unbelievable. Definitely making this soon!!

[Reply]

Katy     at 7:56 pm

I just made this tonight. IT IS AMAZING. Seriously. Dying. I love you.

Thanks!

[Reply]

Emily @ The Front Burner Blog Reply:

YESSSSS!! So glad you made it already, and ended up liking it! :)

[Reply]

Vegas recovery | Amy Starts to Run     at 3:22 am

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afarmerinthedell.wordpress.com     at 10:14 am

YUM! Thanks for the recipe. Will be making this very soon!

[Reply]

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Debbie     at 9:56 pm

I’ve never tried spaghetti squash before, but this post inspired me! I love it. This was delicious and a ton of food for almost so few calories. Thank you for a great recipe. I can’t believe I’ve made it 34 years and didn’t know about all the wonderful vegetables. I’ve liked everything I’ve tried!! I’m a vegetable eating fool now :) Found your blog on katheats…

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Lindsay     at 6:22 pm

This looks soooo yummy! I was perusing my “food bloggers” in google reader to get an idea for dinner and have decided to make this! I loooove spaghetti squash and am really excited to try this! :)

Linds

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Kristen     at 11:59 pm

I just made this recipe (the bowl is literally sitting in my lap as I type) and it is outstanding! This was my first time using nutritional yeast and the first time I’ve eaten spaghetti squash since my mom forced me to when I was little; I was very pleasantly surprised by both. SO good!

[Reply]

Colleen     at 8:04 pm

I made this for dinner tonight, Emily, and even my husband loved it. It was so rich and delicious. It was my first time cooking with spaghetti squash; I was relieved that it was a success. Thanks for sharing!

[Reply]

Emily @ The Front Burner Blog Reply:

So glad you guys liked it! :)

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Ellen     at 9:06 am

I live in a small town in NH. I can’t find nutritional yeast. What could serve as a substitute for this in your recipe? Thanks.

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Emily @ The Front Burner Blog Reply:

Hmmm that’s really one of those ingredients that is not like anything else. Would you be willing to consider ordering it online? It is very versatile and has great nutrients – tons of protein!

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MaryBe     at 1:35 pm

I made this last night but served it over spaghetti instead of spaghetti squash (I didn’t have any on hand)
It was seriously one of the best meals I have ever had. I did cut down the nutritional yeast to 1T and at the end stirred in 1T of sherry. OMG so good.
This is def going into the rotation!

[Reply]

Emily @ The Front Burner Blog Reply:

YAY! I’m so glad you liked it. :) Sherry would be a good touch.

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Ana     at 6:48 pm

Omg Emily, I just made your sauce and it is a-m-a-z-i-n-g!!!
It is delicious, totally delicious! I was blown away by how much flavor the nutritional yeast gave to the sauce, I loved that. And more important, so did my son. He cannot have dairy, so, as you can imagine, cream sauces are not something one usually find in our meals… until now!
He loved it Emily, I said “wow, this is good”, as he tasted he said “no mom, this is better than good”!
Thanks a whole lot for sharing the recipe Emily, you just made the day of an 8 year old boy a lot happier! And his mom’s day too as there is nothing as seeing an smile over your child’s face!
Thanks again, I love your recipes!
Ana

[Reply]

Danielle     at 10:23 am

Hey Emily! I love your recipes and tried this one the other night. The flavor was incredible but the sauce didn’t thicken up quite enough for me. Any suggestions for next time? Can I add more of the cornstarch slurry?

[Reply]

Emily @ The Front Burner Blog Reply:

Hmmm probably needed more cornstarch. Or you may have needed to let the milk reduce down a bit more when you first added it?

[Reply]

Ana     at 1:24 pm

Emily, I made your mushroom sauce yesterday for dinner and I have to say that it is a-m-a-z-i-n-g!!!
Omg, this recipe is delicious, I was blown away by how much flavor the nutritional yeast imparted to the sauce. Plus it was thick and so creamy! (I had to use a full tbsp of cornstarch though)
More than that, my son loved it! I have a boy who cannot have dairy, so as you may imagine cream sauces don’t make appearances in our meals… until now!
As we had the sauce with our pasta I said “wow, this is good!!”, and then my son said: “no mom, this is better than good”!
You made the day of an 8 year old boy a whole lot better Emily! He even asked to bring the leftovers for lunch today!
And, of course, I couldn’t be happier too as seeing a smile on your child’s face is all you ever wish for!
Thanks for sharing such wonderful dish! Love your recipes!
Ana

[Reply]

Emily @ The Front Burner Blog Reply:

Awwww Ana that makes me so happy! I am so so glad you and your family enjoyed it, and that your dairy-free son was able to eat with everyone else. :) That is AWESOME.

[Reply]

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M     at 3:04 pm

I made this last night! I was slightly skeptical at first, I generally don’t like following recipes, and I’ve never used nutritional yeast or almond milk, but I made it exactly as you directed and OHMYGOD! It was SO delicious! I felt like such a talented chef all of a sudden. I couldn’t believe what a delicious thing I’d just made, and I did a nutritional analysis of the recipe later and it is so nutritious! Thanks!!!

[Reply]

Emily @ The Front Burner Blog Reply:

I am so glad you liked it, especially since you were hesitant. I am actually making this for dinner tonight! And YES – super healthy and nutritious. :)

[Reply]

The Week’s Eats | Taste of Guilt     at 12:41 pm

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Cathy     at 8:29 pm

Thanks for posting this! I found you through “A Foodie Stays Fit.” I picked up a spaghetti squash at the grocery store and had no idea how to cook it. I only followed the first part of the recipe and then topped it with shrimp in a white wine light cream sauce. My husband and I were a little skeptical about the squash, but we both loved it!

[Reply]

Emily @ The Front Burner Blog Reply:

Glad you found me – welcome!

[Reply]

Becky     at 3:12 pm

I tried this recipe on Monday and it was awesome. I think I went wrong somewhere with the sauce because yours looks thicker, but the flavor was great!

[Reply]

Emily Malone Reply:

Glad you liked it! Maybe it didn’t reduce down to thicken long enough? Or not enough cornstarch? Either way, glad it tasted good, even if it was a little thin!

[Reply]

bein good to me     at 12:34 am

Hi Emily,
I made this recipe tonight and it turned out fantastic! I made it for a friend who has never tried a vegan meal and it was a total success. Thanks for yet another winner! :)
-Lisa

[Reply]

Marian Schembari     at 6:08 pm

Ho-lee-crap, Emily. This was unbelievable. I’ve been a vegetarian for a million billion years and have never used nutritional yeast before. Figured if any recipe was going to steal my NY virginity, it would be yours. And oh my WORD was this delicious! I used soy instead of almond milk and a mix of “real” spaghetti and zucchini strips instead of squash (apparently New Zealanders have never heard of spaghetti squash), and it STILL turned out amazing. Seriously, this is going to be a new staple in our house, thank you so much for yet another incredible recipe!

[Reply]

Marianne Lockwood     at 7:16 pm

Emily!
This was amazing! My husband and I both loved it – thanks for making something gluten free, dairy-free, lowfat and delicious!

A tip for those who have finicky family members – don’t tell them what’s in it until after they have tried it. Fabulous.

Marianne

[Reply]

Melissa     at 3:27 pm

What month is the best month to buy spag. squash? This looks amazing and I’m going to try it soon!

[Reply]

Emily Malone Reply:

In the fall, depending on where you live. Usually September/October.

[Reply]

Katy     at 8:33 pm

This looks delicious!! Unfortunately, I can’t eat mushrooms… any ideas what I could substitute? Would love to try healthy “creamy pasta” for dinner one night!

[Reply]

Emily Malone Reply:

hmmm maybe some slow cooked onions?

[Reply]

Sara     at 10:11 am

Saw this on Angela’s site, and just couldn’t wait for spaghetti squash to be in season, so I sautéed the sauce with shredded zucchini. Oh, and I used low fat coconut milk, because that’s what I had around. I think either a little more cornstarch or a little less liquid is necessary with the zucchini though, as it all got a bit watery. Anyway, I enjoyed the makeshift version, and am excited to try the real version in the fall. Love the recipe and your blog!

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Emily Malone Reply:

Yum good idea with zucchini!!

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Julie (A Case of the Runs)     at 12:22 pm

I saw this linked on your OSG guest post, and I made it last night. I never worked with spaghetti squash before, but it was easy! I was worried the sauce would not reduce (I think I cooked it for 30 min!), but all was fine after the cornstrach.

My boyfriend said the kitchen smelled like a restaurant (specifically one making a beef stroganoff). He liked this dish, and so did I! Very light, yet satisfying!

There were plenty of leftovers (well, mostly the sqaush). I told the boyfriend he could use tomato sauce when the mushroom sauce runs out.

Thanks for a great recipe! I will definitely be making this again.

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Emily Malone Reply:

So glad you and your boyfriend liked it! :)

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Kristin     at 5:43 pm

I saw this post on Ohsheglows and I CANNOT WAIT to try it. I just have one question: could I replace the cornstarch with another thickener like buckwheat flour or whole wheat flour?

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Dona     at 7:39 pm

I live spaghetti squash but wasn’t sure how I would like tomato sauce on it. Your mushroom gravy is Divine!! I fed some to the meat eater in the house and she was floored. I can’t wait to try the gravy on tons of other things!

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Fit Fridays: A Meaty Decision | Lovestruck Social Events     at 3:48 am

[...] Spaghetti Squash with Vegan Mushroom Cream Sauce: Vegan and Gluten Free [...]

Shr     at 6:32 pm

Can regular milk be used instead of almond milk?

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Emily Malone Reply:

Sure!

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Alexis @ hummusapien     at 5:13 pm

I just made this with whole wheat pasta and it was awesome!! Thanks so much for the recipe! And I agree, WF almond milk is the best :)

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Beverly     at 5:27 pm

Perfecto! I didn’t have the coconut non dairy creamer, and I only added 1 cup total of almond milk, and it was so fab.

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Morgan     at 6:28 pm

so yummy! I have recently fallen in love with fall produce, and spaghetti squash is one of my new favs. You weren’t kidding about the smell of the kitchen! wow! I did not use the creamer, but added the whole 2 cups of almond milk. I ended up having to add quite a bit more cornstarch to get it thickened up. I’ll be making this one again for sure! Thanks :)

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Sam I Am     at 6:33 pm

I just finished making and eating this for dinner. DELICIOUS! I have never had or made spaghetti squash and I am now a HUGE fan! THANK YOU!

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Megan Spall     at 2:26 pm

I know this site provides quality based content and other stuff, is there any other web page which presents these things in quality?

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Eleanor@eatinglikeahorse     at 10:58 pm

Hi Emily,

This looks great, definitely on my to-make list! Just wondering, do you know what the weight is of one package of mushrooms?
Thank you :-)

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heather     at 10:29 am

hi emily,

i loved loved loved this recipe because it was vegan, creamy, and easy! i’m not great in the kitchen, so i really appreciated it. i had my cousin there to explain what slurry was because the picture was on top of your explanation on my print out and i didn’t see it, so i kind of freaked out there a bit.

we got all the ingredients at whole foods so even shopping was easy. i loved finding the coconut milk creamer! and i was nice that you explained what the nutritional yeast was for, as i have seen that in several vegan recipes.

thanks so much for putting this recipe out there!

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Sarah     at 10:48 am

Thanks for the idea on this, Emily! I was looking for a creamy sauce to add to a squash lasagna recipe and this sauce was PERFECT. So delish. I swapped rice milk for the almond milk due to family food allergies. The only downside is that the sauce ended up a little runny after baking in the oven. It was thick enough to serve right from the pan, but once I added it to my dish and then baked it as part of the lasagna it became runny again. Thoughts on how to tweak it?

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Ka'i'sMom     at 9:46 am

Made this last night…sooooo delicious. I followed the recipe as is. FYI – I used soy milk creamer since the only flavor of coconut milk creamer at my Whole Foods was Hazelnut. I am glad I found this blog.

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Emily Malone Reply:

So glad you liked it! And I’m glad you found the blog too. :)

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Colleen Hamilton     at 12:56 pm

This sounds so yummy! My husband and I went to, of all places Ruby Tuesday and they had a similar meal on their menu. It was yummy, so I look forward to making your version of this entree.
Also, just some constructive critique, it would be nice if a printable version of the recipe was available on this site. Thanks!
Colleen

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What’s For Dinner? Menu Planning Challenge Week 2 | The Splattered Apron     at 7:14 pm

[...] with Pan Sauce, Green Beans and Rice Pilaf—this one is for Pinteresting Recipes!Wednesday: Spaghetti Squash with Mushroom Sauce and Mashed PotatoesThursday: take outFriday: leftoversSaturday: Toasted Sesame Ginger Salmon, sweet [...]

Dawn H.     at 6:21 pm

Excellent! First time I forgot the corn starch, and it was still good.

However, when I tried to make the slurry the second time…I mixed it well separately, and when I added it right awy, it had chunked up into big milky white jelly-like clumps in the mix. Do you know what happened?

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mercedes Reply:

I added more water to the corn starch then added it. Stir constantly

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Radhika Sarohia     at 3:53 am

Can’t wait to make this, just need to re-stock my mushroom supply

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Radhika Sarohia     at 6:07 pm

Okay I made this today and it was so good!!:)

I left out the creamer (because I only had vanilla flavor for coffee which would’ve tasted weird) And I added spinach and peas to the mushroom sauce which went great. I used Cremini mushroom from Trader Joes.

I’m glad Oh She Glows had linked this through her blog guest post, I’m vegan and always looking for cool new recipes :-D

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MaryAlecia     at 3:06 pm

This looks great! I’m going to use the sauce for another dish which needs something ‘cream’ based. Any suggestions for replacing the nutritional yeast? I am bizarrely allergic to this kind of yeast, and it doesn’t agree with my stomach (although I LOVE how it tastes in food). Any suggestions would be most welcome. Thank you!

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mercedes     at 3:18 pm

OMG!!!!!! It is so delicious!!! Im putting this sauce on everything!!!!

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mercedes     at 8:53 pm

Its a good thing its lower in calories cuz i just ate the whole damn thing for lunch, snack. Linner, and dinner…..

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Denise     at 4:24 pm

I made this tonight and it was delicious and so easy. It even got the thumbs up from my non-vegan 18 yr old son!

I can’t eat almonds so I substituted rice milk for the almond milk. I ended up doubling the arrowroot/water slurry mixture to get a desired thickness.

Thanks so much for this delicious way to use spaghetti squash!

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Becoming a constant conversation {Day 2 Down} « acupofbliss     at 5:47 pm

[...] some creativity in the kitchen, as I followed vegan Chef Emily Malone’s recipe for “Spaghetti Squash & Mushroom Cream Sauce.” [...]

Nova     at 4:26 pm

I made this tonight, and it was PERFECT! My first try at spaghetti squash and I honestly don’t think I’ll ever eat regular pasta again.
I added a couple of splashes of low sodium soy sauce to the gravy and it was SO GOOD.
This recipe is going down in the favorites! Thank you!

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Beth Br00tality     at 7:08 pm

This looks absolutely amazing!! I can’t wait to try this! These are like two of my favorite things combined!

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Simple Swaps | Om nom nom     at 12:44 pm

[...] Can also use spaghetti squash for pasta.  I love this spaghetti squash with vegan mushroom cream sauce. [...]

Laura Jeanne     at 9:04 am

I made this last night and it was awesome! Thanks for the recipe.

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Ana     at 9:55 am

This was so delicious! My husband and I have recently become vegans so I made it for dinner on Monday and just shared it on my blog. And now you have another follower to add to your list! Thanks for the recipes!

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Elizabeth     at 10:39 pm

I made this tonight. This was the first time I have cooked squash. This dish was easy and really tasty. Thank you for sharing.

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In Season: Winter Squash | Omaha Integrative Care     at 7:43 am

[...]  Spaghetti Squash with Vegan Mushroom Cream Sauce [...]

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