Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo
Servings: 4 servings
Ingredients
- 2 medium-size spaghetti squash
- 2 shallots finely chopped (or 1/2 onion + 2 garlic cloves)
- 16 ounces mushrooms finely chopped (I used a combo of portobello and shiitake)
- 1 teaspoon fresh or dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 1 tablespoon coconut aminos or tamari
- 1/2 teaspoon salt & pepper
- 1 bunch kale stem removed and chopped
- cashew alfredo cashew parmesan and/or fresh parsley for serving (see notes)
Instructions
- Preheat the oven to 425°F then line two baking sheets with parchment paper. Slice the stem off of each spaghetti squash then cut in half. Using a spoon, scrape out any seeds and loose strings of flesh. Rub with high heat oil then place the squash facing down onto the baking sheets. Roast in the oven for about 45 minutes, or until soft when gently squeezed with an oven mitt. Set aside to cool.
- Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot (or onion/garlic) and cook for about 3 minutes. Add the chopped mushrooms along with the thyme, oregano, coconut aminos, balsamic vinegar, and salt & pepper. Stir and cook for about 5-10 minutes, until mushrooms cook down and release liquid. Add the kale to the skillet, cover and cook for 5 more minutes, until softened. Set aside.
- Scrape spaghetti squash into separate bowls and top with mushroom kale mixture. Serve with cashew alfredo and/or cashew parmesan, finish with chopped fresh parsley and enjoy!
Notes
To make cashew alfredo sauce follow this recipe without the nutritional yeast. You can add a small pinch of nutmeg if you want. To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.