Spaghetti Squash with Sausage and Miso Mushrooms
Spaghetti Squash with Sausage and Miso Mushrooms features oven baked spaghetti squash, roasted to al dente perfection and stuffed with a savory chicken sausage and miso mushroom filling. Top it off with a drizzle of creamy Vegan Edamame Ranch Dressing for a delicious, hearty and healthy dinner.
Servings: 5
Ingredients
Spaghetti Squash with Sausage & Miso Mushrooms
- 2 medium spaghetti squash, halved
- ½ Tbsp + 2 teaspoons extra virgin olive oil, divided
- ½ tsp granulated garlic
- ½ tsp black pepper, divided
- ¼ tsp sea salt
- 1 lb sweet Italian chicken or turkey sausage, removed from casings
- 8 oz mushrooms (baby bellas, button or other), sliced
- 1 yellow onion, diced
- 1 tsp white miso paste
- 3 green onions, thinly sliced
Vegan Edamame Ranch Dressing
- 1 c shelled edamame, steamed
- ½ c raw cashews, soaked at least 4 hours
- 3 green onions, sliced
- 2 garlic cloves
- ¼ c unsweetened almond milk
- ¼ c lemon juice
- ¼ c extra virgin olive oil
- ¼ c water (reserved from soaked cashews)
- ¼ c fresh dill
- ¼ c fresh parsley
- 1 Tbsp rice vinegar
- 2 tsp white miso paste
- 1 tsp sesame oil
- salt and pepper, to taste
Instructions
Vegan Edamame Ranch Dressing
- Soak the cashews in water for at least 4 hours and up to overnight. Drain and reserve the soaking water.
- Make the vegan buttermilk by combining the almond milk and lemon juice and let sit for a few minutes.
- Transfer soaked cashews, buttermilk, and all other dressing ingredients, except for the reserved water, to the food processor or blender. Blend on high speed for 1 minute, or until the dressing is smooth. Thin the dressing with the reserved cashew water, if desired.
Spaghetti Squash with Sausage & Miso Mushrooms
- Preheat oven to 400°F.
- Cut spaghetti squash into halves. Brush with 2 teaspoons of olive oil. Sprinkle with granulated garlic and ¼ teaspoon each of salt and pepper. Roast the squash for 30-35 minutes (smaller squash) or 45 to 55 minutes (larger squash). Test if the squash is ready by running a fork along the squash top edge. If it is ready, it will easily form spaghetti-like strands and should be firm like al dente pasta. Cook longer, if needed and check again every 5 minutes. Remove squash from the oven and tent with foil to keep warm.
- Remove the sausage from their casings. Lightly mist a large frying pan with cooking spray and heat on medium heat. Once the cooking spray is hot, add the sausage. Cook 6 to 7 minutes, or until the sausage is no longer pink. Transfer cooked sausage to a plate lined with paper towel. Pat dry to remove excess grease.
- Wipe the pan with paper towel to remove excess grease. Return the pan to the burner and add the remaining 1 teaspoon of oil, mushrooms, and onion. Sautee for 4 to 5 minutes, or until the water is released from mushrooms and cooks off. Stir in miso paste. Sprinkle with salt and pepper, to taste. Stir sausage back into the pan. Remove from heat.
- Use a fork to carefully scrape the spaghetti squash flesh from their casings, making long spaghetti-like strands. Transfer spaghetti squash to a large bowl. Top with sausage-mushroom mixture. Toss well to combine. Top with green onions. Serve with a side of vegan edamame ranch dressing for drizzling.