Spaghetti Squash Portobello Mushroom Boats

"One of my favorite fall vegetables is spaghetti squash. It’s so wonderfully textured, versatile, and will take on pretty much any flavor you add to it. These little spaghetti squash boats were no exception. If you have never had spaghetti squash before, I would suggest that you get on it right away! It’s yummy, hearty, and it has a nice crunch to it that just makes you wonder why you have never had this before. This easy recipe would make for a wonderful start to your new-found relationship with spaghetti squash."
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  • Recipe Card
Cook time 45mins
Serves or Makes: 4

Recipe Card


  • 1 small spaghetti squash, cut in half lengthwise·
  • 2 chopped mediums-sized shallots
  • 2 minced garlic cloves
  • 16 ounces chopped Portobello mushrooms, chopped in small cubes· (approx 5 medium-sized)
  • 1 tablespoons Olive oil
  • 1/2 Can coconut milk (398 ml)
  • 1 tablespoons Vegan Worcestershire sauce or tamari
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Onion powder
  • 1 teaspoon Nutritional yeast
  • 1 teaspoon Fresh thyme
  • 1 1/2 teaspoon Cornstarch + 2 tsp water
  • Salt and pepper to taste

For Serving (optional)


  • Fresh parsley, finely chopped
  • Vegan bacon
  • Freshly ground pepper
  • Pine nuts

Spaghetti Squash Prep


  • Step 1

    Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.

  • Step 2

    Rub the inside of the squash with olive oil and season with salt and pepper. Place cut side down on the baking sheet and bake for 30-45 minutes depending on the size. At this point, the edges start to brown and the spaghetti thread should come out easily with a fork.

Creamy Mushrooms Prep

  • Step 1

    While the spaghetti squash is baking, make the creamy mushrooms. Heat a large pot over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 1 minute or until onions are translucent. Add the mushrooms and continue sautéing, stirring frequently, about 10-15 minutes, until the mushrooms have reduced in sized by half and are tender.

  • Step 2

    While the mushrooms are cooking, make your cream sauce. In a sauce pan, combine the coconut milk, nutritional yeast, Worcestershire sauce, dijon mustard, thyme and onion powder and stir till well combined.

  • Step 3

    In a small bowl, whisk together your cornstarch and water until well combined and you have uniform slurry. Stir your slurry into sauce until it has thickened.

  • Step 4

    Once mushrooms are finished cooking, add the cream sauce and continue cooking for another 1-2 minutes, stirring frequently. Stir in your parsley and season to taste with salt and pepper.


  • Step 1

    Remove squash from oven and let cool 5 minutes.

  • Step 2

    To serve, fluff up your spaghetti squash threads with a fork and spoon in your creamy mushroom mixture into the boats and top with fresh parsley and vegan bacon bits. Season generously with freshly cracked black pepper and serve!

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