You can’t talk about modern fitness without talking about Tracy Anderson. The celebrity trainer and entrepreneur is the mind (and body) behind the Tracy Anderson Method, which counts Gwyneth Paltrow, Jennifer Lopez, and Victoria Beckham among its devotees. 

Over the past two decades, Anderson’s empire has grown to encompass overall health, an approach which extends to her plate—and now, to yours! For every issue of Tracy Anderson Magazine,  Anderson collaborates with chef Alexander Browne and director of higher nutrition, Sandra Rojo, to design each recipe around whole-body wellness. A bonus? According to functional nutritionist Olivia Peláez, the recipes keep the planet in mind as well.

“What we put on our plates has a huge impact on the environment,” Peláez tells Brightly. “By intentionally prioritizing plants as a main component of your diet, you are actually eating to support sustainability. It’s really a win-win, eating more plant-based meals is better for your health and for the environment.”

This is just one of the many reasons why we’re drooling over this vegan spaghetti squash recipe. Featuring squash “noodles” (a great low-calorie, low-carb, gluten-free alternative to regular pasta), and a creamy and hearty cremini mushroom sauce, the plate renders meat and dairy entirely unnecessary. 

The mushrooms boast additional environmental benefits, as well. “Compared to other crops, mushrooms require less growing materials, water, and energy. Plus, they often utilize upcycled ingredients from other agricultural practices as the substrate in which they grow,” says Peláez. “Growing mushrooms also requires a minimal amount of water and generates far less carbon dioxide (CO2) than other types of vegetables.” Mushrooms: Magic in more ways than one.

Read on to learn how to make the perfect plate of planet-friendly pasta, courtesy of Tracy Anderson. 

Spaghetti Squash with Creamy Mushrooms Recipe

Serves 2

Ingredients:

1 large spaghetti squash
2 Tbsp olive oil, divided
11⁄2 lbs cremini mushrooms
2 shallots, finely chopped
1⁄2 cup coconut cream
1 Tbsp miso paste
1 Tbsp tahini
1 tsp apple cider vinegar
1 tsp Dijon mustard
1 tsp tamari
1 Tbsp parsley, chopped
1 Tbsp chives, chopped

Preparation:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Cut the ends of the squash and split in half, length-wise. Use a large spoon to scoop out the seeds and discard them.

3. Drizzle the insides of each squash half with 1 tsp of olive oil and rub it all over the inside, adding more oil if necessary.

4. Lightly sprinkle salt and pepper, then place them face down on the baking sheet. Bake for 40-60 minutes, until the interior can be easily pierced with a fork.

5. Once the squash is done baking, use a fork to create spaghetti.

6. Heat a large skillet over medium heat and add 1 Tbsp of olive oil. Once hot, add the shallot and garlic, and sauté for 30 seconds to 1 minute, or until fragrant.

7. Increase to medium-high heat and add the mushrooms and sauté. Stir frequently until the mushrooms have released their moisture and edges start turning golden brown (10-15 minutes).

8. While mushrooms cook, combine the coconut cream, miso paste, tahini, apple cider vinegar, Dijon mustard, soy sauce, salt, and pepper in a medium bowl. Whisk until smooth and creamy.

9. Add the sauce to the pan with the mushrooms and continue to cook for another 1-2 minutes, stirring frequently, to thicken the sauce and heat it through. Season to taste with additional salt if desired.

10. Place the noodles in a bowl and spoon the creamy mushroom mixture together and garnish with parsley and chives.

Plant-based Recipes, Recipes, Vegan Recipes