Once upon a time I had a hankering for spaghetti squash.
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.
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.)
Please faceplant into a bowl of this and call it dinner. Thanks.
Print
Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 2-3 1x
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
- 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 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 2/3 of the sauce and saved the rest). Toss to combine until warmed through.
- Top with fresh basil and red pepper flakes prior to serving.
I love spaghetti squash! This looks YUM!
Give it a try! You will NOT be disappointed 🙂
I just want the whole lot of it in my facetrap rightnow! Cuh-reamy dairy-less ‘mater sauce? I die! I die a hundred ways.
Facetrap is my new favorite word.
I just want the whole lot of it in my facetrap rightnow! Cuh-reamy dairy-less ‘mater sauce? I die! I die a hundred ways.
Facetrap is my new favorite word.
Ok this is making me so jealous that I can’t eat cashews! Truth be told I don’t cook spaghetti squash for myself that much either. I haven’t even bought it once yet this winter!
No cashews? Oh dearrrr :/ Maybe try cauli puree and some nooch?
Ok this is making me so jealous that I can’t eat cashews! Truth be told I don’t cook spaghetti squash for myself that much either. I haven’t even bought it once yet this winter!
No cashews? Oh dearrrr :/ Maybe try cauli puree and some nooch?
yum! looks delicious!!
Thanks, Brittany!
yum! looks delicious!!
Thanks, Brittany!
Wow that looks amazing! Such a great use for spaghetti squash 🙂
Thanks, June! It’s my new favorite.
Wow that looks amazing! Such a great use for spaghetti squash 🙂
Thanks, June! It’s my new favorite.
Gaaah! This looks incredible. Loving the small ingredient list and quick prep time!!
Thanks, Maryea! I’m trying to focus on simplicity, mainly because I’ve been so lazy!
Gaaah! This looks incredible. Loving the small ingredient list and quick prep time!!
Thanks, Maryea! I’m trying to focus on simplicity, mainly because I’ve been so lazy!
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 :)!
Mmmm love the thought of it with zucchini noodles!
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 :)!
Mmmm love the thought of it with zucchini noodles!
I am NOT a fan of spaghetti squash (also because they are like $20000 each here) but damn..your pictures are incredible, I’d eat it and ask for more, a la oliver twist.
Literally LOLed at that Oliver Twist reference.
I just made this tonight and it was soooooooooo good! So creamy without the calories of heavy cream or cheese with no nutty flavor at all.
I am NOT a fan of spaghetti squash (also because they are like $20000 each here) but damn..your pictures are incredible, I’d eat it and ask for more, a la oliver twist.
Literally LOLed at that Oliver Twist reference.
I just made this tonight and it was soooooooooo good! So creamy without the calories of heavy cream or cheese with no nutty flavor at all.