Spaghetti Squash with Vegan Tomato Basil Cream Sauce
Ingredients
The spaghetti squash
-
1
medium
spaghetti squash
-
2
tsp
extra virgin olive oil
-
2
tsp
minced garlic
-
to taste
salt
-
to taste
freshly ground pepper
The tomato sauce
-
½
cup
raw cashews, soaked
-
1
15 oz can
diced fire roasted tomatoes
-
¼
cup
basil leaves, chopped
-
2
tbsp
water
-
½
tsp
salt
-
to taste
red pepper flakes (optional)
Instructions
- Soak the cashews in water for at least 2 hours or overnight.
- Preheat the oven to 375°F.
- Slice the spaghetti squash in half and scoop out the seeds and stringy flesh.
- Rub olive oil over the inside of each half, then rub with garlic and sprinkle with salt and pepper.
- Place the squash halves face down on a baking sheet and bake for 35 minutes.
- Blend the sauce ingredients until smooth and creamy.
- Use a fork to shred the spaghetti squash into strands.
- Heat a pan over medium heat, add the squash, and cover with the sauce, tossing to combine until warmed through.
- Top with fresh basil and red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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