Spaghetti Squash with Roasted Pepper Sauce

Recipe
Nutrition
My Notes

This creamy, plant-powered dish is both hearty and light at the same time. Spaghetti squash - with its buttery texture and angel-hair tendrils - is a delectable way to mix up your traditional pasta plate. All covered in a smooth garlicky, roasted red pepper sauce and topped with Italian herbs, you may just need to lick your plate clean!

2747 people are cooking this
93% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • Spaghetti squash
    1⁄2
  • Garlic
    2 cloves
  • Roasted red pepper
    2 cups
  • Italian seasoning blend
    1 tsp
  • Cashews
    1⁄2 cup
  • Nutritional yeast
    1⁄4 cup
  • Olive oil
    1 tbsp + 1 tsp
Optional
  • Chili pepper flakes
    to taste
  • Salt & pepper
    to taste
Directions (35 min • Intermediate)
  1. Preheat the oven to 425°F/220°C. Wash the spaghetti squash. Remove the tough stem by cutting horizontally beneath the base of the stem. Then cut the squash in half lengthwise. Scoop the seeds out of both sides. Plate the squash face down in an oven-safe pan with enough water to to cover the bottom of the squash. Cover the pan tightly with aluminum foil and put the pan in the oven. Bake for about 35 minutes, or until you can pierce it with a fork.
  2. Peel the garlic. Blend half the roasted red peppers (1 cup = about 2.5 roasted jarred peppers), italian seasoning blend, garlic, cashews and nutritional yeast in a blender or food processor. Add some water from the roasted red pepper jar to thin the sauce out a little bit.
  3. Heat half the olive oil in a sauce pan over medium heat. (To make recipe oil-free, substitute water for oil.) Add the sauce and heat for 5 minutes or keep it room temperature.
  4. Remove the spaghetti squash from the oven. Turn it inside up and drizzle remaining olive oil on top (omit for oil-free version). With a fork, gently rake it side to side to remove the "spaghetti" strands from the squash. Plate a generous serving of the spaghetti squash with red pepper sauce, the remaining red peppers, and seasoned with salt and pepper to taste.
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