Description
This simple recipe for oven-roasted spaghetti squash with the easiest vegan tomato cream sauce is better-for-you comfort food at its finest. Just whiz canned fire-roasted tomatoes with cashews in the blender and voila-- the most incredible dairy free creamy tomato sauce ever. It's a crowd-pleasing side dish (done in under an hour!) but I love to add roasted chickpeas or a pound of cooked ground chicken to make it a main! This serves 4 as a side dish or 2 as a main.
Ingredients
For the spaghetti squash:
- 1 large spaghetti squash
- 2 tsp extra virgin olive oil
- 1 large garlic clove, minced (can sub garlic powder in a pinch)
- salt and freshly ground pepper
For the tomato sauce:
- 1/2 cup raw cashews
- 1-15 oz can diced fire roasted tomatoes, not drained
- 2 tbsp water
- 1/2 tsp fine sea salt
- 1/4-1/2 tsp red pepper flakes (omit for no spice)
- 1/4 cup basil leaves
Instructions
- Place cashews in a bowl and cover with hot water. Set aside to soak while squash cooks.
- Preheat oven to 400F. Line a baking sheet with parchment paper or a Silipat for easy cleanup. Slice spaghetti squash in half lengthwise. Use a spoon to scoop out seeds and stringy flesh. Rub a teaspoon of olive oil over the inside of each half. Rub with garlic and sprinkle liberally with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke a few holes. Bake for about 40 minutes, checking for doneness at 35 minutes (this will vary based on size). It's done when it's fork tender.
- Meanwhile, to a blender or Nutribullet add drained cashews, tomatoes and their juices, water, salt, pepper flakes, and basil (I love blending basil directly into the sauce for the best flavor). Blend until completely smooth and creamy. Set aside.
- Use a fork to shred the cooked spaghetti squash into strands. Heat a large skillet 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. Serve garnished with more basil and parm if you're feeling it!
Notes
Make it a main: Stir in can stir in a can of chickpeas (or better yet, bake/air fry them for some crispy texture!). I've also mixed in a pound of sautéed and well-seasoned lean ground beef or chicken and stirred in plenty of parmesan. Readers also love it topped with pine nuts!