Spaghetti Squash Alfredo with Portobello Mushrooms

I  just love this comforting, flavorful Spaghetti Squash Alfredo with Portobello Mushrooms. It’s amazingly dairy free and SO much healthier than its cream and butter cousin! =)  

So I recently traveled to Kansas City, Missouri on a business trip. I have to admit I wasn’t too excited about it beforehand- I mean, what was so great about Missouri? But boy was I wrong!! KC is way cool- so many awesome restaurants, a super swanky downtown and a friendly vibe. One of my best friends (who’s vegan- or “shegan”) =)  used to live there and she suggested I try out a gluten free/vegan restaurant called ‘Cafe Gratitude’ (cafegratitudekc.com). I was so impressed!!

My work associate and I sampled the bruschetta with cashew cream- yum! Then I ordered a Spaghetti Squash Alfredo, which inspired this recipe- double yum! And to finish it off, I had a dark chocolate coconut ball (similar to Mounds). There were no words! And the best part- all vegan and gluten free. I highly recommend you try this place out if you are ever in Kansas City. Now can they open one in Michigan- please?? =)

As I said, the Spaghetti Squash Alfredo with Portobello Mushrooms was to-die-for, and I just had to try it out for myself. I have no idea how they make it, but I stayed true to what I love for this recipe, and am VERY happy with the result! Try it out- you won’t be disappointed. =)

First, you’ll need to preheat your oven to 375 degrees. On a baking sheet, add the portobello mushrooms, gill side up. Bake for about 25-30 minutes, or until mushrooms are soft throughout. Then transfer  to a cutting board to cool.

Next, in  a food processor, add the cashews, nutritional yeast, vegan butter, almond/soy milk, tahini, dijon mustard, garlic, lemon juice, sea salt, red pepper flakes, and baby spinach. Blend the ingredients until smooth. Then cut  up the portobello mushrooms (into 1/2 inch pieces) and add 2 of the mushrooms to the food processor. Blend until smooth. Add the other 2 portobello mushrooms and stir (keeping these  mushrooms chunky).

To make the roasted spaghetti squash, cut the squash in half lengthwise using a sharp knife (this process made me realize I need to get my knives sharpened!). Using an ice cream scooper or spoon, scoop out the inside of the squash, seeds and all. Brush the halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper.

On a baking sheet lined with parchment paper, place the squash halves, cut side down.

Bake for about 45 minutes, and remove from oven. Flip the squash halves cut side up again, and the halves  should be browned and steaming hot. Poke it with a fork a bit to make sure it’s fully cooked. It should be stringy and soft. If the squash is cooked and ready, start scraping the squash flesh with a fork, over and over. Continue with each half until all of the squash is in spaghetti-like strands. For more detailed instructions and step-by-step photos, check out this full recipe for Roasted Spaghetti Squash.

Next, transfer the squash to bowls. Finally, add  a generous amount of alfredo sauce and mix it in. Enjoy! This recipe makes about 2 cups alfredo sauce, or about 3 servings.

Or,  if you don’t feel like cooking, book a plane ticket to Kansas City and enjoy  Cafe Gratitude!

Spaghetti Squash Alfredo with Portobello Mushrooms

5 from 6 votes

Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 4

Author: Christin McKamey

I just love this comforting, flavorful Spaghetti Squash Alfredo with Portobello Mushrooms. It's amazingly dairy free and SO much healthier than its cream and butter cousin! =) Inspired by Cafe Gratitude in Kansas City, Missouri

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Ingredients

• ▢ 1 cup raw cashews - preferably soaked overnight in water and drained
• ▢ 1 tablespoon nutritional yeast
• ▢ 1 tablespoon vegan butter - I use Earth Balance
• ▢ 3/4 cup almond or soy milk
• ▢ 1 tablespoon tahini
• ▢ 1 teaspoon dijon mustard
• ▢ 3 garlic cloves - minced
• ▢ 1 tablespoon lemon juice
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 2 cups baby spinach - about 4 ounces
• ▢ 4 portobello mushrooms
• ▢ 1 medium spaghetti squash

Instructions

• Preheat oven to 375 degrees. On a baking sheet, add portobello mushrooms, stem side down. Bake for about 25-30 minutes, or until mushrooms are soft throughout. Transfer to a cutting board to cool.
• In a food processor, add the cashews, nutritional yeast, vegan butter, almond/soy milk, tahini, dijon mustard, garlic, lemon juice, sea salt, red pepper flakes, and baby spinach. Blend until smooth. Cut up the portobello mushrooms (into 1/2 inch pieces) and add 2 of the mushrooms to the food processor. Blend until smooth. Add the other 2 portobello mushrooms and stir (keeping these mushrooms chunky).
• To make the roasted spaghetti squash, cut the squash in half lengthwise. Using an ice cream scooper or spoon, scoop out the inside of the squash, seeds and all. Brush the halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper. On a baking sheet lined with parchment paper, place the squash halves, cut side down. Bake for about 45 minutes, and remove from oven. Flip the squash halves cut side up again, and it should be browned and steaming hot. Poke it with a fork a bit to make sure it's fully cooked. It should be stringy and soft. If the squash is cooked and ready, start scraping the squash flesh with a fork, over and over. Continue with each half until all of the squash is in spaghetti like strands. For more detailed instructions and step-by-step photos, check out this full recipe for Roasted Spaghetti Squash.
• Transfer the squash to bowls. Add a generous amount of alfredo sauce and mix it in. Enjoy!
• This recipe makes about 2 cups alfredo sauce, or about 4 servings.

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