Side dishe for 4

Spaghetti Squash Tomato Cream

Name: Spaghetti Squash Tomato Cream
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 large spaghetti squash; 2 tsp extra virgin olive oil; 1 large garlic clove; salt and freshly ground pepper; 1/2 cup raw cashews; 8 oz can diced fire roasted tomatoes; 2 tbsp water; 1/2 tsp fine sea salt; 3/8 tsp red pepper flakes; 1/4 cup basil leaves

Roasted spaghetti squash is topped with a creamy cashew tomato sauce flavored with garlic, basil, and red pepper.

$1.59per serving $

50 minstart to table

4servings

Italian Vegetarian Vegan Dairy-free Budget Side dishes Fall Summer

Ingredients

1 large spaghetti squash
2 tsp extra virgin olive oil
1 large garlic clove
salt and freshly ground pepper
1/2 cup raw cashews
8 oz can diced fire roasted tomatoes
2 tbsp water
1/2 tsp fine sea salt
3/8 tsp red pepper flakes
1/4 cup basil leaves

Steps

Heat the oven to 400 F, halve the squash, remove the seeds, and brush the cut sides with oil.
Place the squash cut-side down on a baking sheet and roast for 35 to 40 minutes, until tender and stringy.
Soak the cashews in hot water for 10 minutes, then drain them.
Blend the cashews, tomatoes, water, garlic, salt, red pepper flakes, and half the basil until smooth.
Warm the sauce in a medium saucepan over medium-low heat for 5 minutes, stirring often.
Scrape the squash into strands, toss it with the warm sauce, and top it with the remaining basil.