Hello beautiful humans! It’s officially fall and that means I am motivated to create some cold weather recipes. We have already been getting a lot of snow in Denver, so it was time to get creative in the kitchen with some cozy food! I had been wanting to make a spaghetti squash casserole for a while and this Mushroom, Spinach, and Spaghetti Squash bake is exactly what I was dreaming of.
If I am completely honest, I prefer the summertime because I am a warm weather girl! However, I can definitely embrace some of my favorite cold weather foods like this freaking delicious recipe!
It is honestly a perfect recipe for Thanksgiving as well, so I wanted you all to have plenty of time to try it out and put it on your menu! Plus it is gluten free, dairy free, and vegan friendly!
I topped this recipe with 4505 Chicharonnes for a nice and crunchy topping, but feel free to leave this off or find the topping that works for you to keep it vegan!
Okay, let’s be real, we are all really just here for the recipe, so scroll down for all the goods.Print
Mushroom, Spinach, and Spaghetti Squash Bake
1 large spaghetti squash (about 5 cups cooked)
2 cups mushrooms
4 large handfuls spinach
1 onion, diced
1.5 T grass-fed butter
2 cups chicharonnes.
Cream Sauce Ingredients:
2 cups cauliflower, steamed
1/2 cup full fat coconut milk (canned)
1 t grass fed butter
3 garlic cloves
1/4 cup nutritional yeast
1 T maple syrup
1 tsp salt
Optional: 4505 Chicharonnes
Roast or steam spaghetti squash and scoop out, set aside.
Steam 2 cups of cauliflower, set aside.
Preheat oven to 375.
Chop mushrooms, onion, garlic, and shallots.
Sauté mushrooms, onion, and spinach in 1/2 T grass-fed butter and salt. After cooked, set aside.
Sauté garlic and shallots in 1 tsp grass-fed butter.
Blend cooked garlic and shallots with nutritional yeast, steamed cauliflower, coconut milk, maple syrup, and sea salt until creamy.
Mix all ingredients together and sprinkle with fresh cracked pepper. Top with spinach and crushed up chicharonnes if you are feeling extra fancy.
Bake in the oven at 375 for 20 minutes and enjoy!