Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Spaghetti Squash with Cashew Sauce
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 230
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 663 mg
This creamy spaghetti squash dish will make you feel as if you're eating a big bowl of cheesy pasta with little bites of sweet sun-dried tomatoes throughout. Zapping the squash in the microwave help keep this easy vegan recipe under 30 minutes.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 230
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 663 mg
Ingredients
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Directions
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30m
Easy
CLASS
- Soak the cashews with 3/4 cup water in a small bowl for 2 hours or up to overnight.
- Place the squash, flesh-side down, on a microwave-safe plate and microwave for 8 minutes. Flip the squash and continue to microwave until the flesh can easily be flaked with a fork to mimic spaghetti noodles, about 8 minutes. Remove from the microwave and use a fork to scrape the squash flesh into a large bowl, reserving the skins with a bit of flesh intact as these will become your bowls.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms have released some of their liquid and are starting to turn golden brown in spots, 5 to 6 minutes. Add the shallots and sun-dried tomatoes and cook, stirring occasionally, until softened, 2 to 3 minutes.
- Add the cashews, soaking water, garlic and red pepper flakes to a blender and puree until very smooth. Pour the sauce into the skillet along with the spaghetti squash flesh, 1/4 cup water, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring to combine everything until heated through, 2 to 3 minutes.
- Heat the remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Add the panko in an even layer and cook, untouched, until golden brown, 1 to 2 minutes. Fold in the parsley. Divide the spaghetti squash among the reserved squash skins and top with the panko.
