Go Back
+ servings
Stuffed Spaghetti Squash with Vegan Vodka Sauce, Mushrooms, and Spinach

Spaghetti Squash with Vegan Vodka Sauce

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.
Course Dinner, Vegetarian
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4


  • 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.