Spaghetti squash is one of my favorite things because it is super easy to cook and is a guilt-free substitute for pasta. Normally I am not one to refer to foods as being “guilt-free,” but I have been known to waaaaay overindulge in pasta, and spaghetti squash kinda saved me last year. One squash typically yields at least 6 servings depending on size, and can be frozen for later consumption. Cashew alfredo, meanwhile, is as easy to make as pesto: you just toss all the ingredients in a food processor and voila! Tasty, tasty sauce. I adapted my sauce recipe from this website. As you can see in the above image, I also added some sauteed spinach, tomato, and tempeh to my dish.
(yields about 6 servings)
- One spaghetti squash (duh)
- 1/3 cup water
1) Cut your spaghetti squash in half. This is the hardest part because those buggers are tough to saw through.
2) Scoop out the seeds and the goopy stuff in the middle, being careful not to scoop out the harder inner flesh (this will become the “spaghetti” part once you cook it). I may have let mine sit for a little too long after purchasing it, as the inside had started sprouting…
I used this fancy ice cream scoop to scrape out the insides:
3) Pour your water into a glass baking pan, and set two scooped-out halves in the pan face-up (so the round part is in the water). I discovered that my microwave was smaller than I realized, so I had to crowd my squash into a glass pie pan.
4) Cover the pan with ceran wrap, and microwave for 10-12 minutes. If squash is larger, you may need to add a few minutes.
5) Remove the squash from the microwave and allow it to cool for at least 10 minutes. Once squash is cool enough to touch, use a fork to gently scrape the pulp from the sides. It will come off in stringy, spaghetti-like pieces. It may also help to use a second fork to hold the squash in place.
6) Toss spaghetti squash with sauce of your choice (see below!), and store the rest in a plastic container.
(yields about 2 1/2 cups)
- 3/4 cup raw cashews
- 1 garlic clove
- 1/4 cup nutritional yeast
- 3/4 cup almond milk (or other non-dairy milk)
- 1 Tbsp lemon juice
- 2 Tbsp non-dairy butter (I use Earth Balance)
- 1 tsp soy sauce
- 2 tsp Dijon mustard
- 1 Tbsp tahini (sesame seed paste)
- Dash of nutmeg
- Dash of paprika
- Salt and pepper, to taste
1) Combine all ingredients in a food processor, blend until smooth.
2) Toss with spaghetti squash (or other pasta)
I like my sauce a bit thicker, but if it seems too thick you can add more milk. This sauce has a distinct, cheesy flavor and tastes quite rich. It can be stored in the fridge for several days, and may need to be blended, reheated, or have milk added if stored overnight because it will thicken considerably as it settles. It pairs very nicely with the spaghetti squash, or is a great way to flavor up some of those boring old vegetables hanging out in your fridge.