Spaghetti Squash with Alfredo Sauce

By andreajayros

Ingredients

• 1 medium to large spaghetti squash
• 2 cups cherry tomatoes
• 15 shiitake or cremini mushrooms
• 2 Tbsp olive oil
• 1/4 tsp sea salt + sprinkle
• Black pepper
• 1/2 cup cashew nuts, soaked for 2 hours
• 1/2 cup filtered water
• 1/2 lemon, juiced + 1/2 tsp zest
• 1 garlic clove
• 1.5 Tbsp nutritional yeast
• 5 fresh basil leaves
• 1/4 tsp dried basil
• 1/4 tsp sea salt
• 1/4 tsp kelp powder
• Pinch nutmeg
• Pinch cayenne pepper

Details

Servings 2
Adapted from onegreenplanet.org

Preparation

Step 1

Preheat oven to 400F.

Cut squash in half and remove seeds with a soup spoon. Place squash cut side down in the baking with and add about 2 centimeters of water. Place in the oven for 40 minutes.

Clean and trim mushrooms, then chop roughly. On a baking sheet mix cherry tomatoes and mushrooms with olive oil, sea salt and pepper. Place in the oven for 30 minutes.

Take tomatoes, mushrooms and squash out of the oven. Turn squash cut side up, sprinkle with a dash of sea salt and olive oil and put back in the oven for 5 minutes.

When squash is ready, use a fork to scrape out squash into a serving dish.

To make alfredo sauce, drain and rinse nuts in the sieve. Add all ingredients into a blender and buzz until smooth.

Mix all ingredients and serve!