Creamy Vegan Tuscan Spaghetti Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on the baking sheet and roast for 40-45 minutes, or until the flesh is tender.
• STEP 3.While the squash is roasting, prepare the creamy sauce. In a blender, combine the soaked cashews, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
• STEP 4.In a large skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
• STEP 5.Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Transfer the strands to the skillet with the sautéed spinach.
• STEP 6.Pour the creamy sauce over the spaghetti squash and spinach mixture. Stir well to combine and heat over low heat until warmed through.
• STEP 7.Serve the creamy Tuscan spaghetti squash in bowls, topped with sun-dried tomatoes and vegan parmesan cheese. Enjoy!

Cooking Tips

• Soak the cashews in water for at least 4 hours or overnight to soften them before blending.
• Feel free to add other vegetables like mushrooms or roasted red peppers for extra flavor and texture.
• If you don't have nutritional yeast, you can substitute it with grated vegan parmesan cheese.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the leftovers in a skillet over low heat until warmed through.
• Serve the creamy Tuscan spaghetti squash as a main dish or as a side dish with a protein of your choice.