OMGOMGOMGOMG. I wish there was meaning behind literally freaking out because I think I just did.
I think this is one of the best recipes my tastebuds have ever tasted. There is a wide toothy grin plastered on my face. I cannot and will not cease the shoveling of sketti squash into my face trap.
Oh, so you thought the Spaghetti Squash with Vegan Tomato Basil Cream Sauce was good? Well WAKE UP, you hummus hooligans. There’s a new squash in town and it’s gonna blow your face off.
If you thought fire-roasted tomatoes blended with cashews was tasty, imagine artichokes. Or better yet, don’t imagine. Make it a reality. If there ever was a time for your blender, ’twas now.
The present is a present.
Two ingredients. That’s what this creamy dream sauce is made of. Artichokes + cashews = UN.REAL.
Then there’s the sautéed mushrooms, the protein-packed chickpeas, the fresh parsley…I mean I honestly can’t. But I can. And I will. And you should tooooo!!!
The chickpeas aren’t essential, but I’m not one to leave out the chickpeas since I kind of am one. But you can easily leave them out and serve this as a side dish. The side dish of your dreams!!
Squash is boss.
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The creamiest two-ingredient artichoke sauce you’ve ever tasted! Paired with spaghetti squash, sautéed veggies, and chickpeas, this one-pot wonder is a healthy vegan meal the whole family will devour.
Ingredients
For the sauce:
- 1 –15oz can quartered artichoke hearts in brine (I used Delallo, do not drain)
- 1/2 cup raw cashews, soaked
For the spaghetti squash and veggies:
- 1 large spaghetti squash
- 1 tbsp extra virgin olive oil
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 8oz pkg baby bell mushrooms, sliced
- 3 cups spinach, chopped
- 1/3 cup parsley, chopped
- 1–15oz can chickpeas, drained and rinsed (optional for added protein)
- Salt and pepper, to taste
Instructions
- Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (in a pinch or if you have a high-speed blender, you can skip this step.)
- Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Drizzle a bit of olive oil over each half and sprinkle with salt and pepper. Place face down on a baking sheet and bake for 35 minutes. Set aside to cool.
- While the squash is cooking, place 1 tbsp olive oil in a large skillet over medium heat. Add onion and a pinch of salt and sauté for 5 minutes or until softened. Add garlic and mushrooms and sauté for another 5 minutes. Add spinach and parsley and sauté´ until spinach is wilted.
- Place drained cashews and full can of artichoke hearts and liquid in blender or food processor (I used my Nutribullet). Blend until completely smooth and creamy.
- Use a fork to shred squash into strands. Place strands in a large bowl. Add sautéed veggies, chickpeas, and sauce, tossing to combine. Serve hot.
[Tweet “Dinner tonight: Vegan Spaghetti Squash with 2-Ingredient Artichoke Cream via @TheHummuapien”]
Sara @ Oats & Rows says
Actually drooling reading this recipe…yummmm
Dietitian Jess says
I’ve been on a huge artichoke kick lately- never would’ve thought of blending them into the sauce! Pinning this for later!!!!
Christen Nolfi says
This looks AMAZING!!! Will be making this week:)
ACKTIVE LIFE says
Yes this looks ridiculously AMAZING-BALLS! You go girl…Hope you are having a fabulous Monday! XOXO
Catie says
This looks FANTASTIC. Also, just made your Curried Brussels Sprouts Salad and, holy moly. So. Good. Can’t wait to try this one next!
Kelly @ Eat the Gains says
Genius! I just had spinach and artichoke on Sunday at a Super Bowl party and forgot how much I loved it. Def want to try this soon!
Victoria says
Squash is boss! Making some right now as I type this! This recipe looks divine, keep up the great work!
Maryea {happy healthy mama} says
Spinach + Artichokes for the WIN. This looks outstanding! You and I were on the same wavelength. :)
Sam says
This looks amazing! I can’t wait to make it. PS – what plugin do you use to make your recipes on your blog? Thanks!
Jen says
I made this today. It’s my first “cream” in at least a year, since going largely dairy-free. And OMG. It was amazing. I literally licked my bowl clean. Thank you so much for this amazing recipe!
Alexis says
WAHOOOO!!!!! So great to hear, Jen! Thanks for the feedback :)
Jenni says
I made it too — it’s fantastic — and the chickpeas were perfect for adding more protein ( and from keeping me from going back for another bowl!) It was easy and delish!!!
★★★★★
JW says
This was delicious! The artichokes in brine I’ve found usually contain lots of oil, which I try to avoid when I can, so I used a bag of plain frozen artichokes. I thawed them and added some kalamata olive brine (red wine vinegar and salt) a handful of olives, a squirt of fresh lemon juice, and thinned as necessary with veggie broth. I will definitely add this to the meal plan rotation!
★★★★★
MrsChris3 says
I made this last night and it was really great! I am obsessed with the recipes here on this site since I cannot eat dairy anymore. Thank you for Sharing all your wonderful recipes.
★★★★★
Alexis says
Yay!! It’s the best creamy dish when you’re craving something decadent, right??
Keegan says
I made this a few nights ago and brought leftovers to work for lunch (I’m eating it as I type this). I ended up using cannellini beans instead of chickpeas (I had forgotten to check if we had chickpeas before going to the store — we didn’t). I also didn’t add the onion (I still haven’t convinced my fiancé that onions are wonderful). It was, and is, delicious! It’s really good with hot sauce, as well.
It’s great to have a spaghetti squash recipe that doesn’t involve tomato sauce. I’m excited to try re-using the artichoke-cashew sauce in other recipes, too.
★★★★
Keegan says
Oops, wish I had done 5 stars!
★★★★★
Alexis says
Wahoo! So thrilled you liked them :)
Lori says
Wow this looks great and easy. It also had amlost all of my GBOMBS from the “Eat to Live” diet.
Greens – Spinach
Beans – Chickpeas
Onions
Mushrooms
Berries – Only thing missing
Seeds/Nuts – Cashews
★★★★★
Alexis says
I love it!! Top it with bloobs and let me know how it goes ;) LOL!
Athina says
This is bomb dot com. I made it last night, and just finished mowing it down for today’s lunch. It is SO yummy!! Only thing is I wish there was more of an artichoke flavor… I wonder if I add some extra artichoke, chop them and add the pieces to the mix .. might make it more chokey! I will definitely be making this masterpiece again. Gracias, Lady!
★★★★★
Alexis says
Yay!!! I’ve actually had the same issue with the artichoke flavor issue. I think I’m used to the ooey gooey cheesiness of traditional spinach and artichoke dip, perhaps? It wouldn’t hurt to add more ‘chokes! ;)
Sara says
Absolutely delicious! My husband said, “This needs to go into the regular rotation.” That’s a win!
Alexis says
Awesome! Love when the recipes are husband-approved :)
Callie says
Made this tonight. Loved it. I added a bit of non dairy yogurt and some red and yellow bell peppers and a few diced tomatoes it was so good. My house has only recently gone full vegan and the dairy was not missed.
★★★★★
Christy Lea says
Alexis ~ first I have to admit that every time I go on your website to look up recipes I fail because I ended up really all of your hilarious blogs. I even called my 12 year old in to read the one about the Starbucks Unicorn Frap! (He complimented your writing by the way (he is a well read pre-teen) Anyway, tonight I was finally successful and this recipe is a must for next week’s dinner for me! Thank you so much! It looks super yummy!
Claudine says
My toddler loves this recipe :)
★★★★★
Leslie says
Made this last night, really delicious! Even my meat loving husband said it was “very good”!
★★★★★
Alexis says
Amazing!!
Stephanie says
Holy moly! This is AH-MAH-HA-ZING! I’m secretly glad my omni family refused to try it, so there’s more for me! Make this the first chance you get, no joke!
★★★★★