12ozTrader Joes Mushroom Medleyor use 12oz sliced baby bella mushrooms, seasoned with salt, pepper, garlic powder, and Italian herbs
4ozsliced sun dried tomatoes in oil
15ozcoconut milk regular or light (regular will make for a thicker sauce)
1/4Cnutritional yeast flakes
salt to taste
1tspItalian herbsinclude this even if you use regular mushrooms
12ozbag broccoli florets, steamed in the bag
1/4Cshredded non-dairy mozzarella cheese
To prepare the spaghetti squash
1 Preheat the oven to 450 and line a baking sheet with parchment paper.2 Wash the outside of the squash and dry with a towel, then use a sharp knife to pierce several holes all around the squash. This will allow steam to vent out of the squash so it doesn't basically explode in your oven.3 Place the squash on the baking sheet and put in the oven for 1 hour. Check the squash at 45 minutes though, and if the outside has started to already turn brown and has softened to the touch, you can take it out then, otherwise keep cooking until it gets to that point.4 Remove the squash from the oven and let it cool for 10 minutes. This would be a good time to start the rest of the recipe.5Once the squash is cool enough to handle, use a very sharp knife to cut the squash in half lengthwise, then use a fork to remove the seeds from the center of the squash and discard the seeds. Use your fork to gently pull the squash away from the sides of the skin and transfer the squash to a bowl, scraping up all the squash.6 You can keep the squash skin/bowls for this recipe or discard them if you prefer to just serve these from a casserole dish. You can do this 1-2 days in advance.
To make the rest of the recipe
In a large deep sided skillet, heat olive oil over medium and add mushrooms and sun dried tomatoes. Stir occasionally, cooking until the mushrooms have softened, about 5-6 minutes.
Pour in the coconut milk, nutritional yeast, Italian herbs and salt to taste. Stir well and bring to a low simmer, cooking until the sauce starts to thicken.
Stir in the steamed broccoli, breaking up the florets into smaller pieces with your wooden spoon, then stir in the spaghetti squash. Once everything has stirred together, taste again for salt and/or pepper.
Set the broiler to high and make sure the oven rack is set in the middle of the oven. Line a baking sheet with parchment paper and spoon the squash mixture evenly into each squash bowl. If you discarded the squash bowls, then pour it all into a baking dish. Sprinkle the mozzarella evenly over the top, then put under the broiler for 4-5 minutes, or until the cheese starts to bubble and brown.
Serve right away hot or keep it in tupperware for meal prep meals up to 2-3 days in advance.