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Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce

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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


  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.