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Roasted Spaghetti Squash With A Vegan Mushroom Rose Sauce

2.50 LBS

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Product Description

This recipe is vegan, vegetarian, grain-free, gluten-free, paleo friendly – it really hits almost every possible dietary restriction but doesn’t limit taste!
Ingredients: Spaghetti Squash, olive oil, marinara sauce, cashews, garlic, vegetable broth, nutritional yeast, mushrooms
 10 minutes
 Cook Time 1 hour
 Total Time 1 hour 10 minutes
 Servings 4


  • 1 Spaghetti Squash Seeds Removed
  • 2 tbsp Extra Virgin Olive Oil
  • Himalayan Salt and Pepper
  • 1.5 Cups Marinara Sauce I use Victoria White Linen from Costco (the best !!)
  • 1/3 cup Raw Cashews
  • 1 clove Garlic
  • 1/2 cup Vegetable Broth
  • 1/3 cup Fresh Basil
  • 1/4 cup Nutritional Yeast
  • tsp Garlic Powder
  • 1.5 cup Chopped Cremini Mushrooms cut in 2" x 2" chunks - chunkier the better


  1. Cut squash in 1/2 and clean out

  2. Drizzle 1 olive oil, salt and pepper and roast cut side down, at 450 C for 45 min to 1 hour or until fork pierces squash easily (use baking pan with parchment paper)

  3. Soak cashews in boiling water for 20 minutes 

  4. While squash cooks and cashews soak, heat frying pan to medium with the remaining olive oil and saute garlic for 5 - 8 minutes or until golden. Add chopped mushrooms and saute for 10 - 15 min, until lightly cooked

  5. In a blender, add vegetable broth, cashews and nutritional yeast. Blend until smooth

  6. Add marinara sauce and the blended cashew mixture to the mushrooms and garlic in the pan. Heat on medium until desired temperature and season with salt, pepper and garlic powder to taste. Stir in fresh basil

  7. Note: I like to add more nutritional yeast to get more of a flavorful sauce 

  8. Scrape squash into a bowl, top with rose sauce and serve

Other Details

each meal

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