Chicken & Mushroom Spaghetti Squash Pasta with Sweet Potato Sauce | Brewing Happiness

Spaghetti Squash Pasta with Sweet Potato Sauce

Need a healthy weeknight dinner? This Mushroom & Chicken Spaghetti Squash Pasta with Sweet Potato Sauce is the perfect solution!
Course Main Course, Stuff in a Bowl
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Author Brewing Happiness

Ingredients

  • 1 spaghetti squash
  • 1 heaping cup rotisserie chicken, chopped
  • 1 heaping cup baby bella mushrooms, quartered
  • 1/4 cup pine nuts
  • 3 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil

For the Sweet Potato Sauce:

  • 1 13.5 oz can light coconut milk
  • 2 medium sweet potatoes
  • 2 tablespoons nutritional yeast
  • 1/4 cup vegan buttery spread (sub butter)
  • 2 garlic cloves, minced
  • 8-10 sage leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 400.
  2. Cut your spaghetti squash in half, and place cut side down into a baking sheet or pan. Fill the bottom of the pan up with water, just enough to cover. Bake for 45-50 minutes.
  3. While the squash is baking, poke holes in your sweet potatoes with a fork and wrap them in a paper towel. Microwave on high for 10-12 minutes, until soft throughout. Once the potatoes are cool enough, peel off the skin and add the potatoes to a high speed blender.
  4. Add your coconut milk and nutritional yeast to the blender, and blend on high until smooth.
  5. In a small pan heat your vegan buttery spread over medium heat. Once the butter is melted and begins to bubble, add in your minced garlic and sage leaves to the pan. Take the butter off the heat when it turns slightly brown and begins to smell nutty.
  6. CAREFULLY pour your browned butter, garlic and sage into your blender. (Warning: it will bubble and hiss a bit.) Add 1 teaspoon salt and 1/4 teaspoon pepper to the blender as well. Blend until smooth.
  7. Heat a pan over medium-low heat with 3 tablespoons olive oil. Add your mushrooms and pine nuts. Sauté for 2-3 minutes, stirring constantly.
  8. Add in chicken to the pan and season with dried oregano, basil, and a dash of salt and pepper. Stir for another 2 minutes.
  9. When your spaghetti squash is done, use a fork to scrape out the insides into stringy pasta. Transfer squash noodles to a large bowl, and pour about 1 cup of your sweet potato sauce over the pasta. Toss until well coated.
  10. Divide the pasta into 2-3 bowls and top with the mushroom & chicken mixture.
  11. EAT UP.