I’ve always wondered about the first person who decided that squash were edible. I’m talking about any kind of squash. Most are hard on the outside and could probably be used as a zombie head-bashing weapon if needed. They come in all sorts of shapes and various colors. Some have bumps. Some have squash butts. Some are as smooth as porcelain.
But for each various type of squash out there, just think….someone said— yeah, this is probably something I can eat. How did they know? Did they try to just bite into it, skin and all? Or did they hack it in half first? Maybe it was all just some pleasant accident.
In any case, I’m thankful to whoever ate the first squash. Because of them I’ve enjoyed butternut, delicata (or sweet potato squash), acorn squash and kabocha. The most recent squash in my I’m-gonna-eat-all-the-different-squash-out-there phase is spaghetti squash.
Spaghetti squash is named for exactly the reason you think. It looks like spaghetti on the inside. You know how most squash have some stringy-ness involved? Well this squash’s stringy-ness is pasta-like. Even though I looked at like every single spaghetti squash picture online. It wasn’t until I actually scraped out the insides of my first spaghetti squash that I kinda gasped and was like — whoa…so that’s why you’re called spaghetti squash.
I was inspired by Allyson Kramer to pair the light and delicate strands of spaghetti squash with a heartier, creamy mushroom sauce. Creating a surprisingly rich comfort food. The base of the sauce is nearly identical to the one I used for this “cheesy” vegan alfredo. It’s an easy meal to put together as the sauce can be made while the spaghetti squash is in the oven.
Spaghetti Squash with a Creamy Mushroom Sauce
serves 2, print recipe here
- 1 medium to large spaghetti squash
- olive oil
- salt and pepper
- 1 1/2 cup almond milk
- 1/2 cup unroasted cashews (soaked for a couple of hours or overnight if not using a high speed blender)
- 1/4 cup nutritional yeast
- 1 tbs lemon juice
- 1/2 tbs chicken-free broth concentrate (I used Better Than Bouillon brand)
- 1 medium onion chopped
- 1 clove garlic, minced
- 8 ounces of chopped button mushrooms
- 1/2 cup flat leaf parsley, chopped
- 1 tbs chopped chives + extra for garnish
Preheat the oven to 375F. Cut the squash in half and scrape out seeds. Coat it with olive oil and a sprinkle of salt and pepper. Roast in the oven for about 50 minutes until you can pierce the inside of the squash easily with a fork.
While the squash roasts, make the sauce by blending together the almond milk, cashews, nutritional yeast, lemon juice and chicken-free broth. Set aside. In a pan over medium-high heat, sauté the onion and garlic in a little oil for about 2-3 minutes. Add the mushrooms and sauté for about another 4 minutes, until mushrooms are tender. Add the chives and parsley and cook for another minute. Then add the set aside sauce. Let the sauce simmer for about 8-10 minutes. Salt and pepper it to taste.
When the squash is done, scrape out the inside “noodles” into serving bowls, top with mushroom sauce and garnish with extra chives.
I’ve roasted spaghetti squash whole and by cutting it in half before sticking it into the oven. Hands down, I prefer cutting it in half first before roasting. This results in squash strands that are moist, but not soggy. Which is perfect for this creamy not-pasta dish.