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Home » Lunch & Dinner

Creamy Mushroom Spaghetti Squash

Jun 27, 2020 · Modified: Sep 2, 2021 · 7 Comments

Jump to Recipe

Creamy Mushroom Spaghetti Squash

This spaghetti squash dish is a great meatless dinner filled with a flavorful dairy-free mushroom sauce.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 1 hr 12 mins
Course Main Course
Servings 2 people

Ingredients
  

  • 1 spaghetti squash
  • 1 large diced shallot
  • 1 tbsp olive oil
  • 3 cups sliced button mushrooms
  • 1 cup beef bone broth (can sub chicken or vegetable stock)
  • ½ cup unsweetened canned coconut milk
  • ⅓ cup nutritional yeast
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp GF oat flour
  • 2 tbsp chopped chives

Instructions
 

  • Cut spaghetti squash in half and roast at 425 degrees face down for about 45 minutes on a sheet pan lined with parchment paper.
  • For the creamy mushroom sauce, saute shallot in olive oil on medium heat until translucent. Add in the mushrooms and cook for 7-10 minutes until cooked though. Pour in the coconut milk and bone broth.
  • Sprinkle in the nutritional yeast, garlic powder, pink salt, pepper and oat flour. Use a whisk and ensure the oat flour has been well-combined and there are no lumps. Cook the sauce for 5-7 minutes on medium heat until the sauce has become creamy.
  • Divide the sauce in half and pour over the spaghetti squash. Sprinkle with chives.
Tried this recipe?Tell me how it was!
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Reader Interactions

Comments

  1. Tania

    September 04, 2020 at 3:53 pm

    5 stars
    This recipe is so tasty and creamy and flavorful! It's now one of my new favorite dairy-free comfort foods!

    Reply
    • krista

      September 04, 2020 at 6:10 pm

      I love to hear that you enjoy this recipe! One of my dairy-free favorites as well. Thank you for your support, Tania! – Krista <3

      Reply
  2. Stacy B

    October 18, 2020 at 5:24 pm

    5 stars
    I made this earlier in the year and cannot wait to make it again soon. Love the combo of mushrooms and cream with squash. I used mushroom broth to make it GF and Vegan.

    Reply
    • krista

      October 19, 2020 at 12:35 pm

      This is perfect for the colder months. I just bought some spaghetti squash to make some as well! So glad you enjoyed. 🙂 – Krista <3

      Reply
  3. Mandy

    October 21, 2020 at 2:04 pm

    5 stars
    Made this morning for lunch. Got a little taste...AMAZING! It’s so creamy without the dairy. Lunch can not get here fast enough.

    Reply
    • krista

      October 22, 2020 at 6:34 pm

      Such a perfect fall lunch! I hope you enjoyed, Mandy. 🙂 – Krista <3

      Reply

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