Spaghetti Squash with Vegan Vodka Sauce, mushrooms, and spinach is a hearty and healthy dinner. One of the best homemade pasta sauces, you won’t believe how easy and tasty it is.
Vegan Vodka Sauce Stuffed Spaghetti Squash FTW:
This may be on the heartiest and healthiest riffs on the Italian-American classic that exists. A bright and creamy vodka sauce, golden mushrooms, and spinach make up the star trio. This magic mixture gets spooned into spaghetti squash boats for the ultimate veg-on-veg experience. Of course you can enjoy the vodka sauce with regular ol’ pasta, however spaghetti squash is a great alternative to up your veg game. Or, if you have picky eaters on hand, to entice them in consume veggies in the most delicious way.
This recipe comes together in right around an hour, making it well-suited for weeknights. It also holds up especially well for leftovers, so consider lunch tomorrow conquered.
How to Cook Spaghetti Squash in the Oven:
Roasting spaghetti squash is a super simple process. The hardest part is actually slicing the squash into two equal halves (tip: use your sharpest chef’s knife!). Here’s how it’s done:
- To start, cut your squash in half lengthwise. I’ll reiterate, SHARP chef’s knife and some elbow grease are requirements.
- Use a spoon to scoop out the seeds and stringy insides. You can either discard the seeds or roast them like you would pumpkin seeds! They make a great crunchy snack.
- Next, brush the cut sides with olive oil and lightly season with salt. Place the squash halves cut side-down on a rimmed baking sheet coated with foil.
- Bake at 400°F for around 40 minutes, or until the flesh is fork tender. A good rule of thumb for doneness is if the spaghetti-like strands easily release from the skin. If not, continue baking and check on it every 5 to 10 minutes.
Once the squash is roasted, you’re ready to fill it up! I prefer to eat it right out of the boat instead of dirtying a dish. Plus, edible serving bowls are some of life’s greatest pleasures.
How to Make Vegan Vodka Sauce:
The ingredient lineup in this sauce may surprise you, but I promise it works! A mix of raw cashews, sun-dried tomatoes, nutritional yeast, and lemon juice form the base. Also in the mix is olive oil to smooth it out and black pepper to give it depth. The result is a bright and umami-rich sauce with a “cheesy” edge and crave-worthy creaminess. Truly, the blind taster would never believe it’s 100% plant-based.
And don’t worry, you do NOT need to soak the cashews overnight. Simply add them to boiling water and let them sit for about 20 minutes. This softens them up just enough to reach their full saucy potential.
What to Serve with Spaghetti Squash:
The combination of heart-healthy fats and fiber make this dish quite satiating. It also offers a hit of protein from the nutritional yeast, spinach, and mushrooms. However if you’re craving an extra protein source, you could add grilled chicken or shrimp to the squash boats. I also love enjoying some crusty Italian bread on the side for dipping. (Homemade garlic bread is always a good idea, too.)
Since this recipe is 100% plant-based, it will stay good refrigerated for up to 4 days. I would, however, recommend to scoop the squash strands out of the skin and separate them into Tupperware containers with the sauce. Sprinkle on some fresh basil once you reheat it, and it’s just as good as day one!If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Spaghetti Squash Recipes to Try:
Spaghetti Squash with Vegan Vodka Sauce
- 2 small-medium spaghetti squashes about 1 1/2 lbs each
- 4 Tbsp. extra-virgin olive oil divided
- 1 1/4 tsp. salt divided
- 1/3 cup raw cashews
- 1/3 cup oil-packed sun-dred tomatoes drained
- 1/4 cup nutritional yeast
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. black pepper
- 8 oz. cremini mushrooms thinly sliced
- 1/2 cup chopped shallots
- 5 cups fresh spinach
- 3 garlic cloves minced
- 2 Tbsp. chopped basil leaves plus more for garnish
- Preheat oven to 400°F. Slice squashes in half lengthwise. Scoop out seeds and brush flesh with 1 Tbsp. of the oil. Season with 1/2 tsp. salt and place flesh-down on a rimmed baking sheet lined with foil. Bake squash until fork-tender, about 35 to 45 minutes, depending on size.
- Meanwhile, bring 1 1/4 cups water to a boil. Add cashews to water and remove from heat. Let stand 20 minutes.
- Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast, lemon juice, 2 Tbsp. of the olive oil, and 1/2 tsp. salt; blend until smooth. Stir in black pepper and side aside.
- Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and shallots; cook 6 to 7 minutes, stirring occasionally, until mushrooms are golden. Stir in spinach and garlic; cook 2 minutes, stirring frequently, until spinach is wilted. Season with remaining 1/4 tsp. salt and stir in basil. Add vodka sauce to pan and stir to coat veggies; cook 1 minute to warm through.
- To assemble, divide vodka sauce and veggie mixture evenly between squash boats. Garnish with additional fresh basil, if desired.