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.
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.