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Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree
Gluten Free, Lunch, Main Dishes, Side dishes, Under 400 calories, Vegan Recipes

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! =) 

Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree

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. =)

Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree

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).

Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree

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.

Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree

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

Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree

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.

Spaghetti Squash Alfredo with Portobello Mushrooms via veggiechick.com #vegan #glutenfree

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

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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! =)

Inspired by Cafe Gratitude in Kansas City, Missouri

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free

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

  1. 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.
  2. 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).
  3. 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.
  4. Transfer the squash to bowls. Add a generous amount of alfredo sauce and mix it in. Enjoy!
  5. This recipe makes about 2 cups alfredo sauce, or about 4 servings.

nutrition_spaghetti_squash_alfredo

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

8 Comments

  • Isn’t spaghetti squash just the best? It has soooo many awesome uses and tastes great. This recipe looks like a delight as well. Now just to find some spaghetti squash . . . thanks for sharing!

    Reply
    • Thanks Laura!! I just love spaghetti squash too. I couldn’t find it at Trader Joe’s but I got it at my local market. Hope you enjoy! =)

      Reply
    • ohhhh myyy god rightttt

      Reply
  • wow, that looks REALLY, really good! i’m bookmarking…
    also, i too have been to several unassuming cities that has given me little surprises 🙂
    glad you had a great experience in KC! 🙂 xox

    Reply
  • My best friend recent treated me out to Cafe Gratitude in KC for my birthday. I had this exact dish and fell in love with it. After leaving I knew I will be trying to replicate it soon. Lucky me I found your recipe. I had to substitute the cashews with almonds because LO is allergic. The dish turned out wonderfully! Thank you. My new favorite dish.

    Reply
    • Oh that’s so great Tara!! Thanks so much for letting me know and I’m glad you liked it. =) I wish I had a Cafe Gratitude near me!

      Reply
  • Fantastic! I was searching for this exact dish and you provided it! I am eating it now- so tasty! I live in the Kansas City area but just recently experienced Cafe Gratitude for the first time. My husband had this dish and I tried it. One bite was all I needed. My 1 year old likes it too. Thanks for sharing!

    Reply
    • Thank you Elizabeth! So glad you loved it! =)

      Reply

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