Spaghetti Squash Garlic Cream Recipe

If you're looking for a simple, comforting meal that's full of vegetables and flavour, this spaghetti squash recipe is a great one to try. I love using spaghetti squash as a lighter alternative to traditional pasta, and it works especially well with this creamy garlic sauce.

The sauce is made with coconut milk and nutritional yeast, which gives it a creamy texture and savoury flavour without using dairy. Mushrooms, spinach, and sun-dried tomatoes add colour, texture, and plenty of flavour, while garlic and thyme bring everything together. It's a great weeknight meal when you want something warm and satisfying without spending hours in the kitchen.

Give this recipe a try and let me know what you think! I hope it becomes one of those easy, nourishing meals you come back to whenever you need something simple and delicious.

Spaghetti Squash with Dairy-Free Creamy Garlic Sauce

Serving Size: 4

Ingredients:

  • 1 large spaghetti squash

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 1 cup mushrooms, sliced

  • 2 cups fresh spinach, chopped

  • 1/2 cup sun-dried tomatoes, chopped

  • 1 cup canned coconut milk (unsweetened)

  • 1/4 cup nutritional yeast

  • 1/2 tsp dried thyme

  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender.

  2. While the squash is roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened, then add garlic and cook for 1 minute.

  3. Add mushrooms to the skillet and cook for 5-7 minutes until browned and tender. Stir in sun-dried tomatoes and chopped spinach, cooking until the spinach wilts.

  4. Pour in coconut milk, nutritional yeast, thyme, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.

  5. Use a fork to scrape the roasted spaghetti squash into strands and divide among four plates. Top each plate with the creamy mushroom, spinach, and sun-dried tomato sauce. Garnish with fresh parsley if desired and serve warm.

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Spaghetti Squash Garlic Cream Recipe
 
 
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