Spaghetti squash has a mild flavor and can be dressed up any way you like. Its high in fiber and low in calories, but with the right sauce it can be a satisfying meal unto itself. The sauce here is thick, hearty, and intensely flavorful. Although the roasting time makes this dish take around an hour, the hands-on prep is minimal, and I find spaghetti squash with creamy red pepper sauce makes a fine weeknight meal. It’s also great served with this Quick Garlic Rosemary Focaccia!
the sauce serves 4, the squash will depend upon its size.
- 1 spaghetti squash
- 1/3 cup raw cashews
- a small handful of sun-dried tomatoes
- 1 red bell pepper
- 1/2 a medium onion
- 5 cloves garlic
- 1 small tomato
- 3 tbsp nutritional yeast flakes
- 2 tsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp dried oregano
- A few fresh basil leaves
- 1 tsp dried parsley, or a small sprig fresh
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pep flakes
Preheat oven to 400 F (205 C). Put the cashews and sun-dried tomatoes in a blender with 3/4 cup of water and leave to soak while you prepare the vegetables. Spray two small/med rimmed baking sheets with cooking spray (or line with parchment paper). Wash the spaghetti squash and use a sharp chef’s knife to cut it in half lengthwise. Scrape all the seeds out with a spoon and place face down on one of the baking sheets. Bake for 45 minutes.
Wash the pepper and tomato and peel the onion and garlic. Stem and de-seed the pepper and cut into big chunks. Cut the onion and tomato into big chunks. Spread the vegetables on the second baking sheet and bake 35 minutes, stirring once.
Add the roasted veg and remaining ingredients to the blender and blend until smooth. Add additional water to thin the sauce further, if desired.
Let the spaghetti squash cool slightly, then use a clean dish towel to hold one half while scraping the innards out with a fork. Repeat with the second half. Divide the squash among plates and top with sauce. Garnish with parsley flakes if desired.