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!
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!