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Spaghetti Squash with Vegan Tomato Basil Cream Sauce

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Once upon a time I had a hankering for spaghetti squash.

Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce // www.hummusapien.com

I know, I sound crazy. Who on God’s green earth craves spaghetti squash?! Real spaghetti, maybe. Squashy wannabe spaghetti, hellz nah. Well it all started with a can of fire roasted tomatoes. Blame in on the tomaters. The rest is heeeestory!

Remember that one time when everyone was in a low-carb-paleo-grain-free-gluten-hating phase? Oh ya, that’s right now. Spaghetti squash is TRENDING. Let me begin by confessing that I never eat spaghetti squash. It’s like olives and eggplant and okra. I’m totally into them, but I never really cook them at home.

Spaghetti squash is kind of stringy and weird and it may look like noodles, but it sure doesn’t taste noodles. I smell some identity issues here. The good thing is that since it doesn’t really taste like much of anything, it takes on whatever sassy sauce you feel like slathering it in.

Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce // www.hummusapien.com

This, my friends, is one of the simplest, tastiest, most humbelievable recipes I ever did post. This recipe is E-A-S-Y. Exquisitely, Adoringly, Satisfyingly, Yumtastical. I’m still kind of shocked about how incredibly creamy and flavorful it turned out, but I’ve learned from experience that cashews make dreams come true so I really shouldn’t be so surprised.

You could easily use whole grain pasta if you’re not feeling spaghetti squash. I think some sautéed spinach or kale or roasted tomatoes would be a delish addition as well. Alllll the green veggies for this exciting month of January!

This sauce only have five teeny tiny ingredients: diced fire roasted tomatoes, cashews, water, basil, and salt. Does it get any better than a velvety smooth tomato basil cream sauce that’s totally vegan and heart-healthy? No, it most definitely does not. (Unless you make chocolate chip pear blondie bites for dessert.)

Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce // www.hummusapien.com

Please faceplant into a bowl of this and call it dinner. Thanks.

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Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce

★★★★★ 4.8 from 21 reviews
  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 2-3 1x
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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:

  • 1/2 cup raw cashews, soaked
  • 1–15 oz can diced fire roasted tomatoes
  • 1/4 cup basil leaves, chopped
  • 2 tbsp water
  • 1/2 tsp salt
  • red pepper flakes, optional

Instructions

  1. 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.)
  2. 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.
  3. Place face down on a baking sheet and bake for 35 minutes.
  4. Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside.
  5. 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 2/3 of the sauce and saved the rest). Toss to combine until warmed through.
  6. Top with fresh basil and red pepper flakes prior to serving.

Spaghetti Squash with Tomato Basil Cream Sauce -- A super easy, kid-friendly, vegan, pale, and gluten-free main dish the whole family will devour!

Comments

  2. YUM- this sauce looks like heaven especially as I’m trying to stay away from dairy for now, cheese is off limits. This looks like the perfect substitute. Going to try it with zucchini noodles :)!

    Reply

  9. HAHAHAHA…seriously who ever has a craving for spaghetti squash! I will make it when I know I need to be a little better about my eats and that delicious pasta can wait until I chow down on it at a restaurant. Cause honestly pasta at your favorite Italian restaurant is just the best, or of course when your Italian Mom makes it…And I just got sidetracked. Thanks for sharing! XOXO

    Reply

  13. looks yummy…but confused. You scoop out the seeds and strings BEFORE you bake? You don’t bake the strings? Do you rub the outside or the inside with the oil? Sorry!! lol

    Reply

  14. This looks SO good!! I’m always looking for ways to jazz up spaghetti squash – can’t wait to try this. Would a food processor work for making the sauce? My blender is not super powerful.

    ★★★★★

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  18. Yummtastical — stealing it <3 And can you believe that I've never died spaghetti squash? I came close once, but the thing ended up sitting in my kitchen for so long, that when I finally went to cut it open, it was all sprouty with little alien arms on the inside so I threw it away. Maaaaaybe this year will be my year.

    Reply

    • Never?! I can’t say I blame you…it’s pretty weird looking before those sprouty alien arms. Promise you’ll give it a second chance! Or just slather the sauce on some other noodles ;)

      Reply

  22. Can you think of anything I could substitute for the cashews?? I’m allergic to nuts but that sauce sounds SO good :(

    Reply

    • Unfortunately the cashews are what gives it that creamy texture :/ Maybe pureed cauliflower and some nutritional yeast? It won’t be very creamy, though.

      Reply

      • Hi there. If you puree steamed cauliflower (add garlic in the water if you like) in a blender with some stock it gets very creamy (made some last night). Adding the nutritional yeast will give it a cheesey flavour too.

        Reply

  24. So dreamy and creamyyyy! Um, I am loving every bite. I kinda want to just eat the sauce. But I’ll add my squash…ya know, just to round out the meal.

    Reply

  25. Hey Alexis!
    My wife and I absolutely LOVE the look of this recipe! Especially the fire roasted tomato cream sauce (yes, please!) I USUALLY am not a fan of most things tomato (I know, it’s surprising why I haven’t been thrown to the tomato firing squad) BUT I am most definitely tempted to give this recipe a try. Thanks for sharing!

    FIVE STARS for you! Why? Cause this blog, this recipe, it’s all gorgeous!

    Totally Random Note: My wife and I actually met Arman (commenter above) in Melbourne a few months back. Just another example of food blogging transposed onto REALITY! Hey Arman!

    Levan

    ★★★★★

    Reply

  26. This looks amazing! I follow a high carb low fat plant based diet so I’ll definitely be having this with pasta instead of spaghetti squash! I’m trying this tonight! Yum.

    ★★★★★

    Reply

      • I basically doubled the recipe and it made plenty for 1lb cooked linguine. Baked a chicken breast for the meat eater while us two vegans had sauteed mushrooms and fava beans on top. It was delicious! Thanks for the great recipe!

        ★★★★★

        Reply

  28. You, madam, are an absolute genius. What a perfect dinner to whip up after work. If ya make the squahs ahead of time this would take like 5 seconds to prepare… amazing. Gonna try it this week for sure!

    Also, new reader here! I LOVE your blog and have been stalking it for the past few evenings. Hah. Although the one bad thing is I can no longer digest beans (seriously suckish as a long-term vegan) and all your posts about hummus make me miss the good ole days of eating hummus with every. single. thing every day!

    Reply

  29. Made this last night on a whim and not only was it super easy, it’s amazing (eating leftovers for lunch right now)!!! I did add spinach and mushrooms, too, which helped bulk up the veggie ratio. I love all of your stuff!

    ★★★★★

    Reply

  30. Hi! I know this recipe is a year old, but I found it on your blog and can’t wait to make it :). Question: do I drain the cab or tomatoes first or just dump it all in my blender? Also, my husband is a meat and potatoes kind of guy (it’s unfortunate) – do you think it would be good with some chicken throw in for him? Thanks!

    Reply

  31. Ahhhh, I made this for dinner tonight for the first time…SO GOOD! Thank you so much for this easy and healthy recipe. :) I have so much sauce and squash left so I can’t wait to use this for my lunches for the next few days!

    Reply

  32. This recipe has been a big hit here. I’d say that the red pepper flakes are a must and shouldn’t be optional!

    Thank you very much!

    ★★★★★

    Reply

  33. Thanks for the recipe! I decided to turn this into a casserole.It was delicious and so healthy! I prepared 2 squash as directed then put them in a casserole dish. I mixed with the sauce (1 recipes of sauce worked fine for 2 squash), covered and popped in the oven to warm. Definitely use FRESH basil and don’t skimp on the pepper flakes. On day 2, I mixed in some fresh pan roared broccoli and pine nuts. I liked it even better the second day. The pine nuts added flavor and crunch, and the broccoli tastes great with the Italian flavors. I’d serve to company!

    ★★★★

    Reply

  35. Made this last night for dinner and it was excellent. As I cut open My spaghetti squash , I realized it was rotten on one side (grrrr), so I spun up some zucchini “noodles “to make up for the loss, and that was great tossed in those as well! Looking forward to leftovers for lunch. Thanks for the recipe!

    ★★★★★

    Reply

  36. This looks delicious! I love spaghetti squash! The one though that you did that made me cringe is the way you cut the squash in half. I read a great blog post about how doing this cuts all the “noodles” in half, making them way shorter. The trick is to cut the squash in rounds, going with the “grain” of the tendrils. With this method, your noodles are twice as long and even more spaghetti like! After roasting, just use a fork to gently pull the tendrils away from the skin. Can’t wait to give this recipe a shot!

    ★★★★★

    Reply

  37. Just embarked on a paleo diet. I have literally never tried spaghetti squash because… well i just ate regular spaghetti(<3 carbs).
    Tomorrow i am making this for dinner, basically because this post was hilarious so I have no reason to doubt a hilarious person. It will be amazing.

    Reply

  38. I just made this and it is absolutely spectacular!! I added more basil and garlic to the sauce and it tastes like you’re indulging but you’re not. I will be making this many more times

    ★★★★★

    Reply

  39. The sauce is amazing, and so simple! I’m not a spaghetti squash fan, but I was intrigued by the sauce recipe so I made it and used it in 3 separate dishes (I’m a single vegan household). The first night I put it over some butternut squash that was pre-cut into rotelle pasta shapes, that I found at Trader Joe’s. Delish! The second night I added it to sauteed onions, garlic, mushrooms and spinach and tossed it over pasta. So good! Today I had it for lunch. I sauteed onion, garlic, mushrooms, red bell pepper, spinach, and tiny tri-colored potatoes (which I’d boiled the previous day. When the saute was done, I added the sauce to the pan to heat. Really good! I will make this sauce again and again. Thanks so much!

    ★★★★★

    Reply

  41. I made this last night for the bf and his mom.. who had never tried spaghetti squash before… THEY LOVED IT! And I LOVED it too.. it was seriously SO creamy, and tomato-ey and literally just perfect and delicious. This will now be one of my go to meals. We had some old mushies in the fridge so I baked them in the oven with the SS and tossed them into the mix.. delish! Thank you for all the easy, yummy ideas! <3

    ★★★★★

    Reply

  42. Hi Alexis
    What a delicious recipe! Thank you. I didn’t have fresh basil on hand, so I used a combination of fresh parsley & baby spinach. Also added some additional spices to the sauce ….allspice, marjoram & a bit of dried oregano. I’ll certainly make this again!!!

    ★★★★★

    Reply

  44. I got a spaghetti squash on a whim at the market and have been googling recipies….. I’m short of the cashews but thought I can make it without the cashews then sprinkle it with almond Parmesan instead (i usually mix ground almond with salt and maybe some nooch if i have it).

    Reply

  46. This sauce is amazing! So creamy and decadent but no heavy cream! (No one has to know..) I sauteed a shallot and added that to the blend as well as some oregano :)

    ★★★★★

    Reply

  48. I am making this now. First time making cashew cream with tomatoes instead of water- great idea! I was out of basil so I used 2 cloves of garlic instead. Thanks for sharing this recipe.

    ★★★★

    Reply

  51. I made this today just as written. This is the first recipe I’ve made using raw cashews. I am amazed at how flavorful and creamy the sauce is! Thanks for the recipe!

    ★★★★★

    Reply

Trackbacks

  1. […] Monday: Loaded BBQ Black Bean & Pineapple Potato Skins (recipe to come) Tuesday: Jamaican Jerk Tempeh with peppers and rice Wednesday: Spicy Wasabi Chickpea Salad on rice cakes + veggies Thursday: Dinner with my girlfriends Friday: Veggie burgers from my freezer + veggies Saturday: Lentil Tempeh “Reuben” Bowl Sunday: Spaghetti Squash with Vegan Tomato Basil Cream Sauce […]

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