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You are here: Home / Main Course Recipes / Vegan Creamy Mushroom Spaghetti Squash Boats

Vegan Creamy Mushroom Spaghetti Squash Boats

October 14, 2019 By Spices in My DNA 9 Comments

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These Vegan Creamy Mushroom Spaghetti Squash Boats are a hearty and comforting plant-based meal, perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a handful of super flavorful ingredients. You’d never ever know the mushrooms were dairy free and vegan – they’re SO incredibly rich and creamy!

Overhead shot of 3 creamy mushroom filled spaghetti squash halves

Vegan creamy mushroom spaghetti squash boats are what we’re making on this cozy fall Monday! I’ve been on such a mushroom kick lately (but honestly, I’m never not on a mushroom kick). But especially lately! They’re just so flavorful and amazing. I’ve especially been in love with the red wine roasted mushrooms from my cookbook. They are nothing short of magical and you MUST make them this fall. Everyone I make them for is left speechless. I know I sound slightly dramatic but it’s true! They are life changing.

Overhead close up shot of 3 creamy mushroom filled spaghetti squash halves

You won’t even believe how ridiculously creamy these mushrooms are – and they’re completely vegan and dairy free! I’m not personally vegan or dairy free, but I really enjoy experimenting with vegan cooking and other dairy free options because they’re delicious! And they end up being a little lighter, and sometimes that’s just what I need. Comfort food that still feels cozy, but won’t end up making me feel blah. You know?

That’s exactly what these creamy mushroom boats are.

Overhead close up shot of a bowl filled with chopped fresh mushrooms

It all starts with tons of mushrooms. And I mean TONS. They really cook down a lot, so don’t be alarmed when I call for almost 2 pounds of mushrooms.

The creamy sauce is made from several ingredients – starting with a couple you might be surprised at!

Miso paste and tahini. The miso really helps to give these mushrooms depth and that delicious umami flavor, and it helps give a little body to the sauce too. The tahini does the same. Adds a little savoriness and creaminess! Soy sauce, apple cider vinegar, dijon mustard, nutritional yeast, and coconut cream make up the rest of the sauce! It might sound like a strange mix, but trust me it’s not. Each ingredient adds SO much to the sauce.

Overhead shot of a skillet with sautéed mushrooms and creamy sauce
Overhead shot of a skillet filled with creamy vegan mushrooms

Would you ever guess that there wasn’t cream or cheese in there? It’s so rich and creamy. This mixture would also be delicious over regular pasta if you’re not a spaghetti squash fan!

Or, the mushrooms by themselves are pretty fantastic too. They’d be delicious on crostini for a little appetizer!

Overhead shot of a creamy mushroom spaghetti squash boat with a fork digging in

I like to top these with fresh chives and parsley to give this savory, rich dish a little brightness! Whatever herbs you have on hand will totally work. Another thing you might want to do is add some vegan parm (or regular parm!) on top. I personally added some freshly grated parmigiana reggiano on mine, because my mom brought back a block from Italy and how could I not?!

I also found that these really keep well several days after making them. Unlike a regular cream and cheese filled sauce, this one doesn’t separate. Which makes reheating it much more desirable – and you still get that creaminess even when you reheat it!

So these would work great for meal prep or work lunches too.

Overhead shot of 3 creamy mushroom filled spaghetti squash halves

I didn’t even post this intentionally on a Monday, but they’re a perfect Meatless Monday meal too! And SO super filling. You won’t even miss the meat with these at allll.

Overhead close up shot of a creamy mushroom spaghetti squash boat with a fork digging in

Hello vegan comfort food.

5 from 3 votes
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Vegan Creamy Mushroom Spaghetti Squash Boats

These Vegan Creamy Mushroom Spaghetti Squash Boats are a hearty and comforting plant-based meal, perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a handful of super flavorful ingredients. You'd never ever know the mushrooms were dairy free and vegan - they're SO incredibly rich and creamy!

Course Main, Main Course, Side, Side Dish
Cuisine Dairy Free, Plant Based, Vegan, Vegetarian
Keyword creamy mushrooms, dairy free spaghetti squash, gluten free spaghetti squash, spaghetti squash boats, vegan comfort food, vegan mushroom, vegan spaghetti squash, vegan spaghetti squash recipe, vegan spaghetti squash recipes
Prep Time 20 minutes
Cook Time 45 minutes
Servings 2
Author Molly | Spices in My DNA

Ingredients

For the spaghetti squash

  • 2 medium spaghetti squash, cut in half lengthwise
  • 1 tablespoon olive oil
  • salt and pepper

For the creamy mushrooms

  • 2 tablespoons olive oil
  • 28 ounces cremini mushrooms, stems discarded, quartered or cut into 1/2'' pieces
  • 1 medium shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 cup coconut cream*
  • 2 tablespoons nutritional yeast
  • 1 tablespoon miso paste
  • 1 1/2 tablespoons tahini
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon soy sauce
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • chopped flat-leaf parsley for serving
  • chopped fresh chives for serving

Instructions

  1. Begin by making the spaghetti squash. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Rub the cavities of the spaghetti squash with olive oil and season with salt and freshly cracked pepper. Place cut side down on the baking sheet and bake for 45 minutes, or until the squash starts to cave in on itself, and the threads easily pull away from the skin. Scrape the threads away from the skin, suign a fork, keeping them inside the squash for serving.

  2. While the spaghetti squash is baking, make the creamy mushrooms. Heat a large skillet over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 30 seconds - 1 minute or until fragrant. Increase heat to medium-high, add the mushrooms and sauté, stirring frequently, for 10-15 minutes, until the mushrooms have released their moisture and are starting to turn golden brown on the edges.

  3. While the mushrooms are cooking, whisk together the sauce. In a medium bowl, combine the coconut cream, nutritional yeast, miso paste, tahini, apple cider vinegar, dijon mustard, soy sauce, salt, and pepper and whisk until smooth and creamy. Once mushrooms are finished cooking, add the sauce and continue to cook for another 1-2 minutes, stirring frequently, to thicken the sauce and heat it through. Season to taste with additional salt and pepper if desired.

  4. To serve, spoon the creamy mushroom mixture into the spaghetti squash boats and top with fresh parsley and chives. Season generously with freshly cracked black pepper and serve!

Recipe Notes

*Coconut cream is the thick white top from a can of coconut milk (it usually separates, but if it doesn't, regular full fat coconut milk will work here).
*They also sell just coconut cream in a can next to the coconut milk- I've purchased it at Trader Joe's and Whole Foods!

Overhead close up shot of 3 creamy mushroom filled spaghetti squash halves

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!

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  • Gluten Free Margherita Pizza
    Gluten Free Margherita Pizza

Filed Under: Clean Eats, Main Course Recipes, Sides Tagged With: dairy free, mushroom, plant based, spaghetti squash, spaghetti squash boats, vegan, vegetarian

Previous Post: « Buffalo Chicken Chili
Next Post: Dirty Chai Cream Filled Doughnuts »

Reader Interactions

Comments

  1. Monica

    October 5, 2020 at 12:00 am

    5 stars
    One of the best dishes I’ve made in a long time! Thanks for the recipe! Wouldn’t change a thing. Will definitely make it again!

    Reply
    • Spices in My DNA

      October 7, 2020 at 4:29 pm

      Aww thank you so much Monica!! I’m so happy you loved it!! Thank you for taking the time to leave a comment, I really appreciate it!

      Reply
  2. Patty Bakke

    November 11, 2020 at 7:24 pm

    5 stars
    Do you have nutritional information already compiled for this recipe?

    Reply
    • Spices in My DNA

      November 22, 2020 at 12:09 pm

      I don’t unfortunately, I’m sorry! Let me know if you try the recipe 🙂

      Reply
  3. Yasmine

    January 26, 2022 at 12:07 pm

    Just made it for lunch, it was so incredibly tasty, thank you so much for this great and easy to make recipe! FIY, I’m tracking my calories and got 286 calories per serving just for the creamy mushroom sauce.

    Reply
    • Spices in My DNA

      March 15, 2022 at 12:00 pm

      Awesome, thanks so much Yasmine! So happy you enjoyed!

      Reply

Trackbacks

  1. 11 Amazing Vegan Spaghetti Squash Recipes - Be Happy Eating says:
    August 20, 2020 at 2:51 pm

    […] Get the full recipe here. […]

    Reply
  2. 25 Low Carb / Keto Spaghetti Squash Recipes - The Clean Eating Couple says:
    March 4, 2021 at 2:50 pm

    […] Vegan Creamy Mushroom Spaghetti Squash Boats are a hearty and comforting plant-based meal, perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a handful of super flavorful ingredients.  […]

    Reply
  3. 11 Amazing Vegan Spaghetti Squash Recipes - Life Lived Curiously says:
    June 15, 2021 at 2:55 pm

    […] Get the full recipe here. […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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