Spaghetti Squash with a Cashew Cream Sauce

You have to try this quick and simple vegan spaghetti squash recipe in a cashew cream sauce!

I love making this for dinner when I’m in a rush and need something healthy and easy. This recipe is great because you can eat a lot and not feel heavy or bloated like with traditional wheat pasta.

If you try this recipe, let me know what you think in the comments below!



1 large spaghetti squash

1/4 teaspoon salt

1/4 teaspoon pepper

Cashew Cream Sauce:

1 cup soaked cashews

1/4 cup water

1/2 lemon

1/4 teaspoon garlic

1/4 teaspoon salt

1/4 teaspoon pepper



Preheat oven to 375F.

Cut the spaghetti squash in half and scoop out the seeds.  Lightly brush the squash with extra virgin olive oil (or, oil of your choice).  Sprinkle with salt and pepper for taste.

Place the squash on a baking sheet. Rind side up, cut side down.

Bake for 40 mins and let the squash cool for 5 minutes.

Gently scrape the sides of the spaghetti squash with a fork, in a horizontal direction.  The squash should be falling apart in spaghetti-like noodles.

Cashew Cream Sauce:

Soak cashews for at least 1 hour. Place all ingredients in a blender.  Blend until smooth.  Place sauce in a pan, bring to a simmer.

Smoother the spaghetti squash in the cashew cream sauce and top with vegan parmesan (optional).

Serve & Bon Appetite!



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