Spaghetti Squash Portobello Mushroom Boats
One of my favorite fall vegetables is spaghetti squash. It’s so wonderfully textured, versatile, and will take on pretty much any flavor you add to it. These little spaghetti squash boats were no exception. If you have never had spaghetti squash before, I would suggest that you get on it right away! It’s yummy, hearty, and it has a nice crunch to it that just makes you wonder why you have never had this before. This easy recipe would make for a wonderful start to your new-found relationship with spaghetti squash.
Also, the creamy portobello mushroom filling and textured squash make for a great low carb option if you’re trying to lose weight. Just make sure you replace the regular coconut milk with a lighter, low-fat version. Myself, I’ve been looking for different options to be able to replace pasta and rice. There are so many great recipes that include rice and pasta so finding an alternative is the only way to go and found that spaghetti squash is one of my fav go-tos.
I always try to keep my grocery shopping list as local as I can to support local businesses and help the environment and avoid trucking companies to transport my food thousands of kilometers away. The result is a fresher product with more nutrients. Ayurvedic medicine also states that our bodies are designed for seasonal vegetables and build our immunity from the cold since our ancestors have evolved this way. Who are we to argue with evolution, right? So, shopping for seasonal fruits and vegetables is very important to me. However, it always gets more difficult as the winter season approaches since the variety is considerably reduced. Roots and squashes, and cabbages are the few leftover vegetables that are available during the colder months. None the less these are some of my absolute favorite recipes come from these lovely sweet and starchy vegetables. And quite frankly, this Spaghetti Squash Boat recipe is right up there.
I would love to hear your comments and questions about this recipe. Bon Appétit!
Spaghetti Squash Portobello Mushroom Boats
- 1 medium spaghetti squash, cut in half lengthwise·
- 1 tbsp olive oil
- salt and pepper to taste
Creamy Mushrooms Ingredients
- 2 mediums-sized shallots, chopped
- 2 garlic cloves, minced
- 16 oz Portobello mushrooms, chopped in small cubes· (approx 5 medium-sized)
- 1 tbsp Olive oil
- ½ Can coconut milk (398 ml)
- 1 tbsp Vegan Worcestershire sauce or tamari
- 1 tsp Dijon mustard
- 1 tsp Onion powder
- 1 tsp Nutritional yeast
- 1 tsp Fresh thyme
- 1 ½ tsp Cornstarch + 2 tsp water
- Salt and pepper to taste
For Garnish (optional)
- Fresh parsley, finely chopped
- Vegan bacon
- Freshly ground pepper
- Pine nuts
Spaghetti Squash Prep
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Rub the inside of the squash with olive oil and season with salt and pepper. Place cut side down on the baking sheet and bake for 30-45 minutes depending on the size. At this point, the edges start to brown and the spaghetti thread should come out easily with a fork.
Creamy Mushrooms Prep
- While the spaghetti squash is baking, make the creamy mushrooms. Heat a large pot over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 1 minute or until onions are translucent. Add the mushrooms and continue sautéing, stirring frequently, about 10-15 minutes, until the mushrooms have reduced in sized by half and are tender.
- While the mushrooms are cooking, make your cream sauce. In a sauce pan, combine the coconut milk, nutritional yeast, Worcestershire sauce, dijon mustard, thyme and onion powder and stir till well combined.
- In a small bowl, whisk together your cornstarch and water until well combined and you have uniform slurry. Stir your slurry into sauce until it has thickened.
- Once mushrooms are finished cooking, add the cream sauce and continue cooking for another 1-2 minutes, stirring frequently. Stir in your parsley and season to taste with salt and pepper.
- Remove squash from oven and let cool 5 minutes.
- To serve, fluff up your spaghetti squash threads with a fork and spoon in your creamy mushroom mixture into the boats and top with fresh parsley and vegan bacon bits. Season generously with freshly cracked black pepper and serve!