Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

I’m always baffled when someone tells me they don’t like mushrooms. It’s like not liking avocado. Who even are you?

I can’t help but think it was poor preparation that ruined these foods for them. If you don’t have super fresh mushrooms or they aren’t cooked properly then they can be slimy or chewy. Just thinking about it sends shivers up my spine.

But when they’re sourced properly and prepared with right amount of care, they are juicy, meaty, and absolutely delicious. Not to mention the nutritional benefits from antioxidants, protein, and vitamin D. What’s not to love?

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

I especially crave them in the winter time. It’s almost like my body is telling me to eat up that vitamin D because I’m not getting much of it from the sun these days. Spring can’t get here soon enough!

In the meantime I’m trying to make the best of it by enjoying winter’s produce, which is what inspired this recipe. Roasted spaghetti squash is served with sautéed onion, mushrooms, kale, and fresh thyme then topped with a dollop of creamy cashew alfredo. Healthy comfort food at it’s finest.

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

To make this super easy, I used store bought cashew alfredo sauce but you can easily make your own in a NutriBullet or Vitamix. I put instructions for it below in the notes.

Altogether this makes for a simple plant-based meal that is sure to leave you feeling like a champ. I personally like to serve it with red wine and a few slices of fresh sourdough for a little extra comfort. Because wine and bread make everything better, am I right?

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo- roasted spaghetti squash is topped with balsamic mushrooms, garlicky kale, and creamy cashew alfredo. The perfect healthy comfort food!

Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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Ingredients:

  • 2 medium-size spaghetti squash
  • 2 shallots, finely chopped (or 1/2 onion + 2 garlic cloves)
  • 16 ounces mushrooms, finely chopped (I used a combo of portobello and shiitake)
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon coconut aminos (or tamari)
  • 1/2 teaspoon salt & pepper
  • 1 bunch kale, stem removed and chopped
  • cashew alfredo, cashew parmesan and/or fresh parsley for serving (see notes)

Directions:

Preheat the oven to 425°F then line two baking sheets with parchment paper. Slice the stem off of each spaghetti squash then cut in half. Using a spoon, scrape out any seeds and loose strings of flesh. Rub with high heat oil then place the squash facing down onto the baking sheets. Roast in the oven for about 45 minutes, or until soft when gently squeezed with an oven mitt. Set aside to cool.

Meanwhile, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot (or onion/garlic) and cook for about 3 minutes. Add the chopped mushrooms along with the thyme, oregano, coconut aminos, balsamic vinegar, and salt & pepper. Stir and cook for about 5-10 minutes, until mushrooms cook down and release liquid. Add the kale to the skillet, cover and cook for 5 more minutes, until softened. Set aside.

Scrape spaghetti squash into separate bowls and top with mushroom kale mixture. Serve with cashew alfredo and/or cashew parmesan, finish with chopped fresh parsley and enjoy!

To make cashew alfredo sauce follow this recipe without the nutritional yeast. You can add a small pinch of nutmeg if you want. To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback