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Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Meal

Description

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.


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Ingredients

For the sauce:

  • 115oz 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
  • 115oz can chickpeas, drained and rinsed (optional for added protein)
  • Salt and pepper, to taste

Instructions

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.