16 oz Portobello mushrooms, chopped in small cubes (approx 5 medium-sized)
½Can coconut milk (398 ml)
1tbspVegan Worcestershire sauce or tamari
1 ½tspCornstarch + 2 tsp water
Salt and pepper to taste
For Garnish (optional)
Fresh parsley, finely chopped
Freshly ground pepper
Spaghetti Squash Prep
Preheat oven to 400°F. 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.
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!