Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce

dsc_1655A few years ago I fell in love with gardening. I grew everything from chilli peppers, courgettes and herbs; to pak choi lettuce and spaghetti squash. It was an effort and a lot of hardwork, which was made harder by the fact that I had to use plant pots to grow my crops.  Nonetheless, I persevered and nurtured my plants like a new mother and received an abundance of squash and other vegetable that Summer. Although, as hard as it was to grow squash, it was equally as fun and rewarding to eat something that I had grown myself; with help from Mother Nature too of course. However, after only one year of growing my own vegetables, I just couldn’t bring myself to grow anything else after that and hoped one day I’d be able to revisit the hobby when I had a vegetable patch.

So you can imagine my excitement when I came across my beloved spaghetti squash, one rainy, autumn evening; at none other than Aldi. Now I present to you, the best spaghetti squash recipe I have ever made. It is bloody delicious. It takes a fair bit of time to make, because the spaghetti squash does take around forty minutes to roast, but after that it’s pretty quick and so easy and you can prepare the cashew cream sauce when you are waiting for the spaghetti squash to cook.

Serves 2


  • 1 Spaghetti Squash
  • 200g Chestnut Mushrooms
  • 65g Shallots
  • 10g Vegan Butter
  • 2 Garlic Clove
  • 20g Fresh Parsley
  • 100g Unsalted Cashews
  • 250ml Water
  • 125ml Almond Milk
  • 60ml Soya Cream or Coconut Cream (optional)
  • 1 Tbsp Lemon Juice
  • 1.5 Tbsp Nutritional Yeast (optional)
  • 1 Tsp Sea Salt
  • 1/8th Tsp Chilli Powder
  • Black Pepper


Pre-heat an oven to 200c (fan assisted)

Using a sharp knife, cut the spaghetti squash in half lengthways and place it face down (flesh) on a baking tray – roast for 40 minutes.


When the spaghetti squash has cooked, remove the pumpkin seeds and proceed to remove the flesh of the spaghetti squash with a fork – set aside for later.

Add the cashews, water, cream, milk, black pepper, salt, nutritional yeast and chilli powder, to a high powered blender and blend until you have a smooth sauce. Add half of the parsley and pulse to shred it a little.


NB if you don’t own a high powered blender, like this one, soak the cashews in water overnight, or for a few hours before you plan to cook the meal.

Heat a frying pan and when hot enough, toss in the margarine. Dice your mushrooms into medium sized chunks and toss them into the frying pan too.When the mushrooms start to soften, add in the finely chopped shallots, and when those too have softened, you can then add in the chopped garlic and cook for around three minutes.

Toss the roasted spaghetti squash into the pan and combine the ingredients evenly, before pouring in half of the cashew sauce, the rest of the parsley and lemon juice. Stir the mixture to coat the spaghetti squash with the sauce and serve.

NB: I topped mine off with some toasted walnuts and pumpkin seeds for some crunch.

For more vegan ideas, follow me on Instagram and tag me or comment below, if you try any of the recipes here on the blog. I would love to know what you think -good or bad.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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