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Baked Spaghetti Squash with Garlic and Cashew Parmesan
INGREDIENTS:
Squash
1, 3lb spaghetti squash
2 tbsp olive oil
2 cloves garlic, minced (about 1 tbsp)
½ tsp salt
½ tsp pepper
½ bunch of parsley, stems removed and chopped (about ¼ cup packed)
Cashew ‘Parmesan’
½ cup raw cashews
2 tbsp nutritional yeast
1 generous pinch garlic powder (heaping 1/8 tsp)
½ tsp salt
DIRECTIONS:
Bake squash, whole, at 325F until it can be pierced through easily with a knife, about 20-25min.
Cut the squash down the middle, width-wise, and remove the seeds using a spoon, discarding the seeds.
Using a fork, scrape out the squash flesh into a bowl.
Place a large skillet on medium heat and drizzle in olive oil. Add garlic and sautee for 1 minute until fragrant.
Add squash strands, salt and pepper and sautee for 5 minutes.
Meanwhile, place all of the ingredients for the cashew ‘parmesan’ into a mini food processor. Pulse until it becomes the consistency of parmesan. Toss with spaghetti squash in the skillet until evenly distributed.
Place into a large serving bowl and top with chopped parsley.
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This turned out really good. The "parmesan cheese" tastes just like alfredo sauce. Love it!
Baking the squash whole, excellent, and thank you for putting the recipe in description. This looks yummy and what I was looking for, thank you!
I TRIED IT ! easy and yummy!
Awesome video! 🙂
Come check out my videos?
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Such a cute a fun video!
this looks so so delicious! if any of you plant-based kings and queens want to see similar high quality vegan content, check out my recent videos if you have a minute! Much love x
this chick is so fun and entertaining to watch, I love it.