Cheesy Spaghetti Squash Pasta
Ingredients
Cheese Sauce
-
1
cup
raw cashews (soaked in hot water 30 minutes, then drained)
-
2
Tbsp
nutritional yeast
-
2
Tbsp
lemon juice
-
½
tsp
sea salt
-
1
dash
garlic powder
-
¼
cup
water (to thin, plus more as needed)
-
¼
cup
fresh parsley or basil (optional)
Squash
-
1
large
spaghetti squash
-
1
Tbsp
olive or avocado oil
-
1
pinch
sea salt
The Rest
-
2
Tbsp
olive or avocado oil
-
¼
cup
diced shallot (or onion)
-
2
cloves
garlic (minced)
-
1
pinch
sea salt
For Serving (optional)
-
to taste
Marinara Sauce
-
to taste
Vegan Parmesan Cheese
-
to taste
Vegan Meatballs
Instructions
- Soak cashews in very hot water for at least 30 minutes.
- Preheat oven to 400°F (204°C). Slice spaghetti squash into rings or halves, scoop out seeds, and rub with oil and salt.
- Roast the squash on a baking sheet until tender, about 40 minutes for rings or up to 1 hour for halves.
- Once cooled, use a fork to separate the squash into noodles.
- Blend soaked cashews with nutritional yeast, lemon juice, sea salt, garlic powder, and water until smooth.
- In a skillet, heat oil over medium heat, add shallot and garlic, and sauté until tender.
- Add spaghetti squash to the skillet and toss gently.
- Stir in cheese sauce, cooking for a few more minutes until combined.
- Serve with optional marinara sauce, vegan parmesan, or meatballs.
Nutrition Facts (estimated)
Servings
4
Calories
396
Total fat
26g
Total carbohydrates
39g
Total protein
11g
Sodium
403mg
Cholesterol
0mg
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