Indulge in this delectable vegan dish featuring roasted spaghetti squash topped with a luscious tomato basil cream sauce. It's a comforting and satisfying meal that's perfect for any day of the week!
Ingredients: 1 medium spaghetti squash. 2 cups cherry tomatoes, halved. 2 cloves garlic, minced. 1 cup raw cashews, soaked for 4 hours or overnight. 1 cup fresh basil leaves. 1/2 cup vegetable broth. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Mix the squash halves together and add salt and pepper to taste. Lay the squash halves on a baking sheet with the cut side down. Roast for 40 to 45 minutes, or until they are soft. Prepare the sauce while the squash roasts. Soak cashews and put them in a blender with cherry tomatoes, garlic, basil, vegetable broth, nutritional yeast, salt, and pepper. Mix until it's creamy and smooth. When the squash is done cooking, use a fork to pull the flesh apart into strands that look like spaghetti. Put the spaghetti squash strands in a dish to serve, and then pour the tomato basil cream sauce on top of them. If you want, you can add more basil leaves as a garnish. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 45 minutes
Saldanet
