Great for Fall — cheesy, comforting “spaghetti” dish, without the calories and carbs of actual spaghetti! Fall is the season for squash, and there are countless ways to prepare this dish. It can be paired with a simple red sauce, bolognese, pesto, basically anything you want. I came up with this sauce when I was cooking for fun and experimenting with this recipe at my friend’s family home during Shabbat dinner. The dish got so many compliments and it was literary gone in minutes, so I decided to share it with you guys!
Spaghetti Squash in White Wine & Mushroom Sauce
- 1 spaghetti squash
- 3 garlic cloves, minced
- 1/2 onion, chopped
- 1 cup mushrooms, sliced
- 2 tbsp parsley, chopped
- 2 tbsp extra virgin olive oil
- 1/2 cup white wine
- salt & pepper to taste
- vegan cheese for topping (optional)
- STEP 1. Cut the squash in half, length wise. I suggest asking someone at the grocery store to cut it for you, they will be happy to do it.
- STEP 2. Scoop the seeds out with a spoon.
- STEP 3. Place the squash on a baking sheet and bake on 400F for 45-60 minutes.
- STEP 4. While the squash is cooking prepare the sauce in a pan.
- STEP 5. First sauté the onion and garlic for a minute.
- STEP 6. Add the mushrooms and white wine. Simmer on low heat for 10 minutes.
- STEP 7. When the squash cools, scrape out with a fork and add to the sauce mixture. Sauté for 5 minutes and serve topped with shredded vegan cheese.