Spaghetti Squash with Creamy Mushroom Sauce

Spaghetti Squash with Creamy Mushroom Sauce

There are some interesting specimens of the veggie kingdom that may not immediately lend themselves to an inspiring meal idea. Spaghetti squash is one of those. It’s thick yellow rind and elongated pumpkin-like shape is inviting but can also be intimidating. Here’s a delicious recipe inspired my one of the members of the Ventura County Vegans. It’s almost like a stroganoff but with less carbs and the mushrooms offer a savory meaty texture. You could also use large slices of Portobello mushroom as a substitute for meat strips that traditionally go in this recipe. You can get lots of fresh herbs from the farmers market for very reasonable prices and they are usually more fresh than the ones purchased at the supermarket. This  dish goes great with garlic bread and a salad garnish.  You can also roast the seeds in a little olive oil and salt.

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