Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce might be a recipe you should try. This recipe serves 4. One portion of this dish contains roughly 7g of protein, 13g of fat, and a total of 247 calories. For $2.19 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is brought to you by Hummusapien. 135 people were glad they tried this recipe. If you have artichoke hearts, extra virgin olive oil, salt and pepper, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes about 55 minutes. Overall, this recipe earns a super spoonacular score of 99%. Try Spaghetti Squash with Vegan Tomato Basil Cream Sauce, Spinach Artichoke Spaghetti Squash, and Spinach Artichoke Spaghetti Squash for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 -15oz can quartered artichoke hearts in brine (I used Delallo, do not drain)
1 8oz pkg baby bell mushrooms, sliced
1-15oz can chickpeas, drained and rinsed (optional for added protein)
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/3 cup parsley, chopped
½ cup raw cashews, soaked
1 medium red onion, diced
Salt and pepper, to taste
1 large spaghetti squash
3 cups spinach, chopped
Equipment:
bowl
blender
oven
baking sheet
frying pan
food processor
Cooking instruction summary:
Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (in a pinch or if you have a high-speed blender, you can skip this step.)Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Drizzle a bit of olive oil over each half and sprinkle with salt and pepper. Place face down on a baking sheet and bake for 35 minutes. Set aside to cool.While the squash is cooking, place 1 tbsp olive oil in a large skillet over medium heat. Add onion and a pinch of salt and saut for 5 minutes or until softened. Add garlic and mushrooms and saut for another 5 minutes. Add spinach and parsley and saut until spinach is wilted.Place drained cashews and full can of artichoke hearts and liquid in blender or food processor (I used my Nutribullet). Blend until completely smooth and creamy.Use a fork to shred squash into strands. Place strands in a large bowl. Add sauted veggies, chickpeas, and sauce, tossing to combine. Serve hot.
Step by step:
1. Place cashews in a bowl. Cover with water.
2. Let soak for at least 30 minutes or overnight (in a pinch or if you have a high-speed blender, you can skip this step.)Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon.
3. Drizzle a bit of olive oil over each half and sprinkle with salt and pepper.
4. Place face down on a baking sheet and bake for 35 minutes. Set aside to cool.While the squash is cooking, place 1 tbsp olive oil in a large skillet over medium heat.
5. Add onion and a pinch of salt and saut for 5 minutes or until softened.
6. Add garlic and mushrooms and saut for another 5 minutes.
7. Add spinach and parsley and saut until spinach is wilted.
8. Place drained cashews and full can of artichoke hearts and liquid in blender or food processor (I used my Nutribullet). Blend until completely smooth and creamy.Use a fork to shred squash into strands.
9. Place strands in a large bowl.
10. Add sauted veggies, chickpeas, and sauce, tossing to combine.
11. Serve hot.
Nutrition Information:
covered percent of daily need
