Spaghetti Squash with Creamy Vegan Tomato Sauce

Make Hummusapien‘s low-carb comfort food using spaghetti squash flavored with a simple 5-ingredient sauce. Mix canned tomatoes, cashews, water, basil, and salt to make a vegan cream sauce. If you’re not feeling spaghetti squash try using spinach or kale instead.

under 2 Hours 40 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Spaghetti Squash

  • 1 medium spaghetti squash

  • 2 teaspoons extra virgin olive oil

  • 2 teaspoons minced garlic

  • 0.25 teaspoon salt

  • 0.25 teaspoon ground pepper

    • Tomato sauce

  • 0.25 cup raw cashews soaked

  • 1 can ow sodium diced fire roasted tomatoes 15 ounce

  • 0.25 cup basil leaves chopped

  • 2 tablespoons water

  • 0.25 teaspoon salt

  • to taste Red pepper flakes optional

Directions

  • Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I’m in a hurry.)

  • Preheat oven to 375 degrees F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.

  • Place face down on a baking sheet and bake for 35 minutes.

  • Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside.

  • Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about 2/3 of the sauce and saved the rest). Toss to combine until warmed through.

  • Top with fresh basil and red pepper flakes prior to serving.

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