Creamy (Vegan) Mushroom Spaghetti Squash

Ingredients

• 1 medium-sized spaghetti squash

• 3 tablespoons olive oil

• 4 cloves of garlic (chopped)

• 1 cup spinach (chopped)

• About 1.5-2 cups cremini mushrooms

• 1 cup almond milk

• 1 tablespoon of ghee

• 1/3 vegan ricotta cheese

• splash of white wine vinegar

• nutritional yeast

• Himalayan salt

• cracked black pepper

Directions

Preheat oven to 400°F. Cut spaghetti squash in half, length-wise (which proves to be very difficult for me from time-to-time, so beware), and scrape seeds out of the middle with a spoon. Spread a little bit of olive oil (not too much, so it doesn't get soggy), salt, and pepper on the insides, and place on baking sheet with cut-side facing down. Bake in the oven for 35-40 minutes (see–easier than it sounds, right?). While the spaghetti squash is cooking, add olive oil to a large pan and add garlic cloves. Sauté until slightly translucent, and then add chopped mushrooms. Add salt, pepper, and ghee, and cover it for about 5 minutes to let the mushrooms soften. Add finely chopped spinach and extra olive oil if the pan is drying out.

Once the spaghetti squash is done baking, set it aside to cool and add almond milk and ricotta to the mushrooms(you can also use dairy ricotta or mozzarella if not vegan). Simmer to let the sauce thicken before adding vinegar and nutritional yeast. Once well-combined, add more salt and pepper and start scooping in the spaghetti squash (I find it's easiest to use a regular table fork to break up the squash into spaghetti strings). Bonus tip: if you want the sauce to be thicker, blend almond milk, ricotta, vinegar, and nutritional yeast together before adding to the mushrooms. Let the spaghetti simmer for another 5-10 minutes (covered), and get ready for the best meal of your life (OK, that's dramatic, but I hope you enjoy!).

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