Vegan Spaghetti Squash With No Cheese Sauce Food

SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE

Steps:

• SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
• SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
• After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
• Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
• PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
• Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
• Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
• Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
• STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

VEGAN SPAGHETTI SQUASH WITH NO-CHEESE SAUCE

Steps:

• Preheat oven to 350.
• Line a Baking Dish.
• Spray with Cooking Spray.
• Place 1 cup almonds in dish.
• Spread out almonds, so they are not touching.
• Bake for 10 minutes.
• Take out of oven and set aside (Keep warm, cover with foil).
• Cut Spaghtti Squash in 2 halves.
• Add Salt and Pepper to inside of Spaghetti Squash.
• Line a Baking Dish with Foil.
• Place squash cut side down on foil.
• Roast Squash at 375 for 50 minutes.
• Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic.
• After 10 minutes, transfer to blender.
• Add almonds to blender.
• Blend on high for 2 minutes.
• When Squash is done, wait 1 hour before proceeding.
• Use a fork to dig into skin of squash and pull strands of "spaghetti" out.
• When all strands are out of squash, transfer "spaghetti" to a large pot.
• Pour sauce into "spaghetti" and stir 50 times, then you are done!