Spaghetti squash with mushroom cream sauce

My goal of one post per week was set slightly too high guys, as I missed my Vegan MoFo post last week. Laughably ridiculous, I own up to this. Thus, I’m combining two food fears into one post this week: white mushrooms and spaghetti squash.

Prior to this weekend I’d never experienced spaghetti squash, either by cooking or dining out. Last year was the year of conquering cooking squash, but there are a lot of squashes out there! I tapped the surface in 2011, but I will try them all in time.

My co-workers and the Internet love to sing praises of spaghetti squash. Some pro arguments I’d heard:

1) It’s really easy to make, hard to screw up (great news for me)
2) It’s a nice substitute for heavy pastas
3) It’s versatile
4) It’s delicious

All good things that made me feel better about attacking this gourd.

Mushrooms and I, we have a history.

They’ve always been one of those “I’ve hated these since I was little!” types of foods, (except fancy ones. I love me some Shiitake and portobello mushrooms and yes, I realize how weird this is). If they were covered in cheesy pizza or well-hidden in something, I didn’t mind them much. But whenever I bit into the rubbery, odd texture of one, I immediately gagged. I thought them to be flavorless, awkward and not worthy of my attention.

Then last month I was reading Eat to Live and thought that I should give mushrooms another try as, you know, I’m an adult. And I like trying “new” things now. We slowly worked them into our lives in the forms of salad toppers. And I didn’t hate it! I realized that their flavor/textures weren’t that weird, and I’ve enjoyed them. But I still hadn’t cooked them.

So I set out to find a recipe that integrated both of these ingredients into something delicious.

Most spaghetti squash recipes that I found were of the ‘add red sauce (replicating actual spaghetti) and be done’ sort. I didn’t want to make a different sort of spaghetti, so I searched for something hearty and creamy with mushrooms. And Daily Garnish‘s Spaghetti Squash & Vegan Mushroom Cream Sauce fit the bill perfectly. So I got to work.

I cut the squash in half and covered it in olive oil, 5 cloves of garlic, salt and pepper and roasted it an hour.

It comes out looking like this, with the tender flesh pulling away with the swipe of a fork.

Then I began work on the so-easy-it’s-silly cream sauce. First I sauteed them, and realized that it was the first time I’d smelled earthy, rich mushrooms cooking in vegan butter. I was missing out.

I changed this recipe up slightly by adding spinach towards the end, because I like a little green in my meals. I absolutely loved the result of the finished product.

I’m so glad we have leftovers.

Have you tried spaghetti squash? What’s your favorite way to prepare it?