Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce

• Vegan
• Gluten free

• Produce

  • 1 15oz can Artichoke hearts
  • 1 8oz pkg Baby bell mushrooms
  • 1 15oz can Chickpeas
  • 2 cloves Garlic
  • 1/3 cup Parsley
  • 1 Red onion, medium
  • 1 Spaghetti squash, large
  • 3 cups Spinach

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on hummusapien.com

Description

Ingredients

• 1 -15oz can quartered artichoke hearts in brine (I used Delallo, do not drain)
• ½ cup raw cashews, soaked
• 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 for added protein)
• Salt and pepper, to taste

Directions

• 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.)
• 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.
• 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.
• 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.
• 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.