Dairy Free Mushroom, Sausage, & Spinach Spaghetti Squash

If this recipe looks familiar, well that’s because it is. A few months ago I made this exact recipe using Trader Joe’s cauliflower gnocchi and it was such a success that I decided to recreate it using spaghetti squash, and honestly I think I liked this way better. Here’s why - I slightly undercook the spaghetti squash so the “noodles” are more al dente, and still have a nice crunch to them. It also absorbs the creamy sauce way more than the gnocchi does. And of course - I always prefer to use real vegetables vs. processed whenever possible!

The creamy cheesy sauce is made from coconut milk and nutritional yeast. The nutritional yeast gives it that cheesy flavor and adds additional protein to he dish. The coconut flavor is so subtle you really don’t taste it, so don’t be afraid to give this a try! Pro tip: refrigerate your can of coconut milk at least a few hours - a day before so that it has a hard layer over the top. This will cause it to be a little thicker!

Here’s how you make it.

Ingredients:

• 1 medium spaghetti squash

• 1 lb sausage of choice - I used ground Italian chicken sausage

• 1-2 cups mushrooms sliced

• 1 can coconut cream/milk (refrigerated for a few hours preferred)

• 1-2 handfuls spinach

• 1/4 cup nutritional yeast

• 2 cloves garlic minced

• 1 small shallot minced

• 2 tablespoon olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Red pepper flakes

• Salt & pepper

Instructions:

• Heat your oven to 400. Cut open the spaghetti squash and scoop out the seeds/loose inside. Drizzle with olive oil, salt, and pepper, and punch holes in the skin side using a fork. Roast for 30 minutes, cut side down. Scoop out inside with. a fork to make noodles.

• Heat the olive oil in a pan on medium and cook the sausage until no longer pink. Set aside.

• Heat a tablespoon of olive oil, and add the mushrooms. Let sit undisturbed for 4-5 mins. Use more oil if needed. Add the garlic, shallots, & salt + pepper and cook until the shallots are translucent. Then add the coconut milk, nutritional yeast, spinach, & remaining seasonings. Let simmer for 2-3 minutes then add the sausage and spaghetti squash in the pan. Enjoy!