Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 42 reviews

Ingredients

Scale

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.