Spaghetti squash pasta with mushrooms and roasted cauliflower

I finally got a chance to cook with spaghetti squash! And I LOVED it at first taste. Even when cooked, it stays surprisingly firm and chewy, and it absorbs flavours and sauces very well.

I made this dish for my date night with Humble Ingredients and while I kept her on the hangry side for about an extra half hour than what I had originally promised (those who know me know why that is hardly a surprise), she was very happy to enjoy the final result and claimed it to be ‘dee-licious’.

Because pumpkin (of any kind and origin) pairs so well with mushrooms and herbs, these ingredients had to be included in the recipe. And because my love for cauliflower is never ending, that had to be featured as well. The rest is kind of optional and you can substitute if you wish. You can use roasted almonds or pumpkin seeds instead of cashews, your favorite spicy tomato sauce instead of the cashew turmeric one, brown rice or millet instead of quinoa – I reckon it would be tasty in any combination.

Happy cooking!

Spaghetti squash pasta with mushrooms and roasted cauliflower

Serves 3-4

Ingredients

  • 1 spaghetti squash
  • 1/2 cauliflower
  • 2 TBSP olive oil
  • salt and pepper, to taste
  • 10 button mushrooms, roughly chopped
  • 2 brussel sprouts, finely shredded (this is option and you can leave it out – I had two lonely brussels so made good use of them)
  • 2 TBSP olive oil
  • 1.5 cups cooked quinoa (or brown rice or millet)
  • 1 TBSP fresh thyme leaves
  • salt and pepper, to taste
  • roasted nuts (try these dukkah almonds or smoky pumpkin seeds)

Ingredients for cheesy turmeric sauce

  • 100g raw cashews
  • 2 garlic cloves
  • 2/3 tsp turmeric powder
  • 10g nutritional yeast flakes
  • 1 TBSP mustard
  • 100ml water
  • 15ml olive oil
  • 1 TBSP apple cider vinegar

Steps

  1. Preheat the oven at 200C.
  2. Half your spaghetti squash, remove the seeds and pop it on a tray, hollow side up.
  3. Add the cauliflower on the tray as well, brush it and the squash with olive oil and season with salt and pepper. Bake them for 20 minutes.
  4. To make the dressing, add all the ingredients to a blender and blitz until creamy. Scoop in a jar.
  5. Add the olive oil with the mushrooms and the brussels to a big pan and sautee them on medium heat. Stir every now and then.
  6. When cooked, add the quinoa, salt, pepper and thyme to the pan and toss everything to combine. Leave it on low heat.
  7. When the cauliflower and squash are cooked, chop the cauliflower into smaller florets and add them to the pan.
  8. Scrape the 2 halves of the spaghetti squash, lenghtwise, with a fork to get spaghetti strands – avoid going across and try to be delicate about it to get them as long as possible.
  9. Place the spaghetti squash on a serving platter and top with the mushroom and quinoa mix.
  10. Drizzle some sauce (as much or as little as you want), top with your favorite roasted nut or seeds and fresh thyme, if you have any left, and serve.
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