Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce
Ingredients
The sauce
-
1
15oz can
quartered artichoke hearts in brine
-
½
cup
raw cashews, soaked
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
-
⅓
cup
parsley, chopped
-
1
15oz can
chickpeas, drained and rinsed (optional)
-
to taste
Salt and pepper
Instructions
- Soak cashews in water for at least 30 minutes.
- Preheat the oven to 375°F and prepare the spaghetti squash by slicing it in half and scooping out the seeds.
- Drizzle olive oil over the squash halves and season with salt and pepper before placing them face down on a baking sheet to bake for 35 minutes.
- In a skillet, heat olive oil and sauté the diced onion for 5 minutes until softened, then add garlic and mushrooms and sauté for another 5 minutes.
- Add spinach and parsley to the skillet and cook until the spinach is wilted.
- Blend the soaked cashews and the entire can of artichoke hearts with their liquid until smooth.
- Once the squash is cooked, use a fork to shred it into strands and combine it with the sautéed veggies, chickpeas, and artichoke sauce in a large bowl.
- Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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