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!
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.
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.
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.
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!
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.
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.
Hello vegan comfort food.
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!
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
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.
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.
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.
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!
*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!
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!
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!
Spices in My DNA
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!
Do you have nutritional information already compiled for this recipe?
Spices in My DNA
I don’t unfortunately, I’m sorry! Let me know if you try the recipe 🙂
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.
Spices in My DNA
Awesome, thanks so much Yasmine! So happy you enjoyed!