Spaghetti Squash with Creamy Cashew Pesto Sauce

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Squash is one of those things that just about everyone loves and appreciates. However, it can be hard to find new ways to incorporate it into meals. Today I bring you a really simple spaghetti squash recipe that is refreshing, indulgent, and even sneaks in some greens. This recipe serves 2-3 people and will take about an hour to complete as the squash requires more cooking time. Don’t be alarmed! Knowing I had ample time, I took it slow and prepared this as mindfully as possible. So take a deep breath, and make this a relaxing cooking experience.

Cheers, friends!

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Spaghetti Squash with Creamy Cashew Pesto Sauce

cook time: 50-60 minutes / serves: two-three

You will need:

  • 1 cup cashews

  • 1 spaghetti squash

  • 1-2 teaspoons coconut oil

  • 4 large garlic cloves

  • 2 cups whole mini portabella mushrooms

  • 1 handful (about 1/2 cup moderately packed) fresh basil leaves

  • juice of 1/2 small lemon

  • 1 generous handful chopped kale

  • 1 cup grape tomatoes

  • 1 1/2 cups vegetable stock

  • 3 Tablespoons nutritional yeast

  • salt and pepper as desired

  • optional garnishes: Italian herbs, red pepper flakes, cashew parmesan (recipe below)

Instructions:

1) Soak cashews in a bowl with water at least 1 hour ahead of time. Set aside.

1) Preheat oven to 400 degrees Fahrenheit.

2) Use a very sharp knife to cut off the top and bottom of spaghetti squash. Stand the squash upright on a stable surface and carefully slice through from top to bottom to divide it in half.

3) Use a spoon to scoop out seeds. Lightly coat the insides of each squash half with 1 tsp coconut oil in total. Lightly season with salt and pepper, then place cut-side down on a baking sheet. Bake for 50-60 minutes until the insides are easily pierced through with a fork.

4) While the squash is roasting, wash and prepare remaining ingredients as follows: slice mushrooms, mince garlic, wash basil, roughly chop kale, and cut grape tomatoes in half.

5) Strain cashews and add to a food processor with 3 T nutritional yeast, lemon juice, salt and pepper to taste, basil, and 3 T water. Blend until smooth, and set aside.

6) In a pan on medium-low heat, warm 1 tsp coconut oil. Once the oil is melted, add garlic, and mushrooms. Sauté until mushrooms begin to shrink. Add the cashew basil mixture, 1 c vegetable stock, and stir until combined.

7) Add grape tomatoes to baking sheet with spaghetti squash.

8) To the pan, add kale and 1/2 c vegetable stock. Reduce heat to warm. Cover and allow kale to steam until wilted, stirring occasionally.

9) When tender, remove squash from oven, fluff insides with a fork, and serve desired amount.

10) Top with saucy vegetable mixture, Italian herbs, red pepper flakes, and a lemon slice if you’re feeling fancy.

11) Vegan parmesan for topping can be made simply by blending dry cashews, nutritional yeast, garlic powder, and sea salt together in a food processor. I use this recipe.

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There you have it! Please enjoy both the dish, and the process making it.

If you use this recipe, be sure to comment or tag me in a photo on Instagram (@lydiamendel) and let me know how you liked it.

Until next time :)

recipesLydia MendelComment