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:

Quickview
246k Calories
6g Protein
13g Total Fat
30g Carbs
100% Health Score
Limit These
Calories
246k
12%

Fat
13g
20%

  Saturated Fat
2g
13%

Carbohydrates
30g
10%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
307mg
13%

Get Enough Of These
Protein
6g
13%

Vitamin K
203µg
194%

Vitamin C
94mg
115%

Vitamin A
4668IU
93%

Manganese
0.96mg
48%

Vitamin B6
0.61mg
30%

Folate
117µg
29%

Fiber
6g
28%

Magnesium
108mg
27%

Copper
0.52mg
26%

Potassium
696mg
20%

Iron
3mg
18%

Phosphorus
169mg
17%

Vitamin B3
3mg
17%

Vitamin E
2mg
16%

Vitamin B1
0.23mg
15%

Vitamin B5
1mg
13%

Zinc
1mg
12%

Calcium
107mg
11%

Vitamin B2
0.16mg
9%

Selenium
4µg
7%

covered percent of daily need
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