YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 jar of red peppers (~2 cups)
- 3/4 cup unsalted cashews
- 3/4 cup water
- 1/4 tsp cayenne
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1 1/2 cup carrot chunks
- 1 onion
- 1 medium spaghetti squash
Directions
1. Pre-Prep: Soak 3/4 cup cashews in 3/4 cup water for 2-4 hours
2. Preheat the oven to 400 degrees Fahrenheit
3. Cut the squash in half and poke holes in the squash skin with a fork
4. Remove seeds from inside (these can be reserved for roasted seeds!)
5. Add a dash of salt and pepper to the squash, and massage with a dollop of olive oil
6. Bake squash for 30 to 40 minutes
7. While squash is roasting, dice onions and carrots into fine pieces
8. Heat a pan on medium low and sautee onions and carrots for 5 to 10 minutes or until golden brown
9. Once browned, set ¼ cup of onions aside for the sauce
10. Blend soaked cashews until fully pureed
11. Strain through a nut bag and put strained cashew milk back in the blender
12. Add roasted red peppers, cayenne, paprika, salt, black pepper, and ¼ cup of onions and blend until well-combined
13. Heat sauce in saucepan over stove, adding roasted carrot chunks and onions into the sauce
14. Serve sauce over spaghetti squash and enjoy!
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Photo: Dana Drosdick
