Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup raw cashews
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 3 cloves garlic
  • 5 oz fresh baby spinach
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash lengthwise and scoop out the seeds.
  3. Brush the interior of the squash with 1 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp cracked black pepper.
  4. Place the squash face down on a baking sheet and roast for 40–50 minutes until the skin is dark golden and the flesh is tender.
  5. Drain the 1/2 cup raw cashews (previously soaked in hot water for 30 minutes) and place them into a blender.
  6. Add 1/4 cup water, 2 tbsp lemon juice, 2 tbsp nutritional yeast, and 1 garlic clove to the blender; blend on high until the mixture is a smooth puree with no visible grit.
  7. Heat 1 tbsp olive oil in a skillet over medium heat; add 2 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for about 1 minute until fragrant.
  8. Toss in 5 oz fresh baby spinach and stir until just wilted and vibrant green.
  9. Pour the cashew cream over the spinach, stirring for 2 minutes until the sauce thickens and clings to the greens.
  10. Use a fork to shred the roasted squash into strands directly in the shell.
  11. Fold the creamy spinach mixture into the squash strands until evenly coated.