Spaghetti Squash with Creamy Cashew Pesto Sauce


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!


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)


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.


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