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1
Preheat oven to 375 degrees F. On a baking sheet, add portobello mushrooms, stem side down.
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2
Bake for about 2530 minutes, or until mushrooms are soft throughout.
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3
Transfer to a cutting board to cool.
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4
In a food processor, add cashews, nutritional yeast, vegan butter, almond/soy milk, tahini, mustard, garlic, lemon juice, sea salt, red pepper flakes, and baby spinach.
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5
Blend until smooth.
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6
Cut portobello mushrooms into 1/2 inch pieces and add half of the mushrooms to the food processor.
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7
Blend until smooth.
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8
Add the remaining mushrooms and stir, keeping those mushrooms chunky.
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9
To make the roasted spaghetti squash, cut squash in half lengthwise.
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10
Using an ice cream scooper or spoon, scoop out inside of squash, seeds and all.
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11
Brush halves with a little olive oil, around 1/2 teaspoon per half.
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12
Season with salt and pepper.
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13
On a baking sheet lined with parchment paper, place the squash halves, cut side down.
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14
Bake for about 45 minutes and remove from oven.
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15
Flip squash halves cut side up again; they should be browned and steaming hot.
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16
Poke with a fork a bit to make sure squash is fully cooked.
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17
It should be stringy and soft.
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18
If squash is cooked and ready, start scraping squash flesh with a fork, over and over.
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19
Continue with each half until all squash is in spaghetti-like strands.
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20
Transfer squash to bowls.
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21
Add a generous amount of alfredo sauce and mix it in.
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22
Enjoy!
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23
This recipe makes about 2 cups alfredo sauce, or about 3 servings.
