Spaghetti Squash with Creamy Mushroom Sauce

There are some interesting specimens of the veggie kingdom that may not immediately lend themselves to an inspiring meal idea. Spaghetti squash is one of those. It’s thick yellow rind and elongated pumpkin-like shape is inviting but can also be intimidating. Here’s a delicious recipe inspired my one of the members of the Ventura County Vegans. It’s almost like a stroganoff but with less carbs and the mushrooms offer a savory meaty texture. You could also use large slices of Portobello mushroom as a substitute for meat strips that traditionally go in this recipe. You can get lots of fresh herbs from the farmers market for very reasonable prices and they are usually more fresh than the ones purchased at the supermarket. This  dish goes great with garlic bread and a salad garnish.  You can also roast the seeds in a little olive oil and salt.

INGREDIENTS
1 spaghetti squash
2 packages of crimini or white button mushrooms sliced
(or 2 Portobello mushrooms sliced)
1/2 cup of yellow or brown onion
2 cloves garlic minced
1 tbs fresh oregano chopped
1 tbs fresh parsley chopped + some for garnish
1 tbs fresh thyme chopped
1/2 cup plain almond milk
2 tbs vegan butter
salt and pepper to taste

DIRECTIONS
Take a sharp knife and cut your
spaghetti squash in half and lay
it cut side down on a baking sheet. Add a little water to the baking sheet (about a quarter-inch) and poke some holes in the squash rind with a fork (don’t worry you won’t hurt it). Bake at 375 for about 30 min or until soft. While it bakes you can prepare the creamy  shroom sauce. Saute onions and garlic using 1 tbs of the vegan butter for about 5-10 min. Add mushrooms and salt. (The salt will cause the mushrooms to release their moisture.) Add the herbs, and be sure to save a little bit of the chopped parsley and the rest of the vegan butter. Continue sauteing until the mushrooms are fully cooked and herbs are fragrant. Add almond milk and let simmer for 5 min then remove from heat. Carefully remove squash from oven  and scoop out the inside with a fork. It should be stringy like strands of spaghetti. Make individual servings on plates and top with mushroom cream sauce. You can add some fresh ground pepper and freshly chopped parsley for garnish, ENJOY!

Eating locally grown, organic, plant-based meals is good for the planet, good for your body and reduces the needless suffering of animals. Thank-you for making Compassionate Eating part of your healthy lifestyle! Blessings.
-Chef B