Roasted Spaghetti Squash with Vegan Mushroom Cream Sauce

From the kitchen of Jeremy Levine, principal timpani

Jeremy Levine, principal timpani

“The reason I chose this recipe was for my love of squash. Spaghetti squash is my favorite kind, and I love mushrooms. So what better way to represent myself than with a dish comprised of some of my favorite foods! I hope you enjoy it as much as I do!" –Jeremy


  • 1 spaghetti squash
  • 3 garlic cloves
  • 2 medium shallots
  • 1 package (8 ounces) sliced mushrooms
  • 2 cups almond milk
  • 2 tablespoons non-dairy creamer
  • 2 tablespoons nutritional yeast
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • Salt and pepper

Cut the squash in half and scoop out the seeds. Mince the garlic and shallots together and put them inside the squash. Set the oven to 375 degrees and roast for about an hour. While the squash cooks, sauté the mushrooms in a little oil. Cook for about 10 minutes or until the mushrooms start to brown. Add 1 cup of the almond milk.  Let it simmer and cook down. Add the nutritional yeast. Then, add the non-dairy creamer and the remaining cup of almond milk, and stir everything together. Combine the cornstarch and water, and add this mixture to the sauce to thicken. Finish with a pinch of salt and pepper to taste. To serve, use a fork to pull the squash out of the shell, place on a plate, and cover with the cream sauce. Enjoy! 

Stay Up to Date: Sign up for email updates from the Princeton Symphony Orchestra and its flagship summer program the Princeton Festival.