Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Basil, leaves
  • 2 tsp Garlic
  • 1 Spaghetti squash, medium
  • 1 15 oz can Tomatoes, fire-roasted

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Red pepper flakes
  • 1 Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 2 tbsp Water

Found on hummusapien.com

Ingredients

• 1 medium spaghetti squash
• 2 tsp extra virgin olive oil
• 2 tsp minced garlic
• salt
• freshly ground pepper
• ½ cup raw cashews, soaked
• 1-15 oz can diced fire roasted tomatoes
• ¼ cup basil leaves, chopped
• 2 tbsp water
• ½ tsp salt
• red pepper flakes, optional

Directions

• Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when Im in a hurry.)
• Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.
• Place face down on a baking sheet and bake for 35 minutes.
• Meanwhile, place the sauce ingredients in a blender (I used my nutribullet) and blend until completely smooth and creamy. Set aside.
• Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about ⅔ of the sauce and saved the rest). Toss to combine until warmed through.
• Top with fresh basil and red pepper flakes prior to serving.