Spaghetti Squash with Vegan Tomato Basil Cream Sauce

I've been really into trying new squashes lately and so I decided to buy a spaghetti squash, something I knew I liked but had never cooked before. Lucky me when I found this recipe!!

It was so fun and easy to make (spaghetti squashes are pretty exciting), but also so tasty.

I added Tofurky sausage to mine and spinach which was SO good, but I'm sure any sort of combination of veggies or meat alternatives would be great. And for those non-vegans, parmesean would be pretty tasty on top.

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Alexis: Alexis Joseph, MS, RD, LD

Serves: 2-3

INGREDIENTS

For the spaghetti squash:

1 medium spaghetti squash
2 tsp extra virgin olive oil
2 tsp minced garlic
salt
freshly ground pepper

For the tomato sauce:

½ cup raw cashews, soaked
1-15 oz can diced fire roasted tomatoes
¼ cup basil leaves, chopped
2 tbsp water
½ tsp salt
red pepper flakes, optional

INSTRUCTIONS

Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I'm in a hurry.)
Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.
Place face down on a baking sheet and bake for 35 minutes.
Meanwhile, place the sauce ingredients in a blender (I used my nutribullet) and blend until completely smooth and creamy. Set aside.
Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about ⅔ of the sauce and saved the rest). Toss to combine until warmed through.
Top with fresh basil and red pepper flakes prior to serving.