Monday, March 11, 2013

Spaghetti Squash with Mushroom Sauce

Spaghetti squash is by far my favorite squash right now! It is so easy to make. Yes, this was my FIRST TIME making spaghetti squash. Where have I been?!


Directions:

Preheat the oven to 375 degrees. 

Carefully cut the spaghetti squash in half and remove the seeds. Place the squash upside down on a baking sheet and roast for about 30 minutes.
 

While the squash is roasting, start making the mushroom sauce. I mostly followed Emily Malone's recipe.

Slice and saute 1 package of mushrooms. Cook the mushrooms for 5 to 10 minutes.


Add 1 cup of almond milk. Bring the sauce to a simmer and let it cook down a bit. Stir frequently.

Add 2 tablespoons of nutritional yeast (a great source of B12!). Add one more cup of almond milk. Keep stirring. I left out the creamer and cornstarch from Emily Malone's recipe because I didn't have any. I instead added a bit of flour to thicken up the sauce. After the sauce has thickened, add salt and pepper to taste and get ready to pour. 

Once the squash is cooked, use a fork to pull the flesh out in strands. Serve the spaghetti squash with a big spoonful of mushroom sauce on top! :)

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