Spaghetti Squash with Trumpet Mushrooms in Cheesy Tomato Sauce SpaghettiSquashwithTrumpetMushroomsinCheesyTomatoSauce

Spaghetti Squash with Trumpet Mushrooms in Cheesy Tomato Sauce

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This Spaghetti Squash with Trumpet Mushrooms in Cheesy Tomato Sauce is so delicious! The vegan creamy tomato cheesy sauce adds so much flavor to this dish.

Delicious, vegan, creamy, and to make. It’s perfect for dinner or lunch as leftovers.

It’s one of my favorite ways to make spaghetti squash when time is of the essence, and I’m looking for a quick weeknight meal after a long day of work. My creamy tomato cheesy pasta sauce is really simple and super easy to make.

It doesn’t take many ingredients to whip up. Plus, the thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor, adding a nice umami touch to this dish

Spaghetti Squash with Trumpet Mushrooms in Cheesy Tomato Sauce

 

Spaghetti Squash with Trumpet Mushrooms in Cheesy Tomato Sauce

Recipe Yields 4 Servings

  

What You’ll Need

1 Spaghetti Squash
1 lb trumpet mushrooms, halved
1 tbsp olive oil + 1 tbsp olive oil

Sauce
1 640 ml tomato basil sauce
1/2 cup nutritional yeast
Handful organic fresh basil leaves chopped
4 garlic cloves, sliced
4-6 roasted garlic cloves (for garnish, optional)
1/4 cup sun-dried tomatoes
1 tbsp extra virgin olive oil
salt and pepper to taste

Cashew Cream
1 cup raw organic cashews
2 cups boiling hot water

WHAT YOU’LL NEED TO KNOW

Spaghetti Squash: Preheat oven to 375F. Cut the squash in half, longways. Use a spoon to take out the seeds and discard. Brush with olive oil. Place both halves of the squash in a baking pan and bake for 45 minutes. Flip the halves over and bake for another 15 minutes. Remove the squash from the oven and allow to cool.  With a fork, peel the insides of the squash away from the outer shell. It should come off in long pieces that resemble spaghetti noodles. 

Trump Mushrooms: Brush with olive oil, season with sea salt and black pepper, and bake at 425F for 30 minutes or air fry at 350F for 20 minutes.

Cashew Creme: Add cashews and hot boiling water into a blender. Allow this to soak for 5 minutes. Blend until smooth.

Tomato Cheesy Sauce: In another pot set on medium heat, add oil and garlic slices if raw. Fry until softened and fragrant. Then immediately pour in tomato basil sauce and cashew cream. Bring to a boil and then reduce to a simmer for 10 minutes covered. Pour spaghetti squash into the sauce. Add in nutritional yeast and mix. Once well-combined throw in fresh basil. Season with salt and pepper, and garnish with sun-dried tomatoes and roasted garlic. Serve, top with mushrooms, and enjoy!

 


Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.