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Creamy Roasted Red Pepper Sauce with Spaghetti Squash


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Rate this recipe 4.4/5 (9 Votes)


  • 1 cup raw cashews
  • 2 red bell peppers
  • 1 Tbsp. olive oil
  • 1 small onion,chopped
  • 2 cloves garlic, minced
  • 1 (15 oz.) can diced tomatoes
  • 1 tsp. dried oregano
  • J tsp. red pepper flakes (1/4 tsp. if you like it spicier)
  • juice of one lemon
  • 1 cup fresh basil leaves
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • additional basil, chopped, for garnish (optional)


Adapted from


Step 1

Place raw cashews in a medium bowl and add enough
hot water to cover the cashews by about an inch or so.
Set aside to soak while preparing the squash.

Preheat oven to 400°F. Cut off the top of each squash
just below the stem. Cut each squash in half lengthwise.
Use a spoon to scoop out seeds. Brush cut sides of
squash with oil, sprinkle with salt and pepper to taste.
Place squash, cut sides down, on a rimmed baking
sheet. Bake until tender, about 45 minutes.

While the squash is baking, make the sauce.
Original recipe instructions:
Roast red peppers over gas flame, under the broiler,
or on the grill. Roast for about 10 minutes, or until
peppers are completely black. Place peppers in a paper
bag to allow to sweat. Peel the charred skins from the
peppers and remove the seeds. Chop the peppers and
set aside.
What I did:
Cut off top off each pepper, remove core/seeds and
cut peppers into wide strips. Bake in toaster oven at
400°F until tender and slightly charred. Rotate slices
as needed for even heat distribution. (I did not remove

In a large saucepan, heat olive oil over medium heat.
Add onion; sauté until softened, about 3 minutes. Stir
in garlic; cook for 2 minutes. Add diced tomatoes,
oregano, red pepper flakes, salt and pepper. Simmer
for 10 minutes.

Drain cashews. In a high-powered blender (such as
Vitamix), add ingredients in this order: lemon juice,
basil leaves, tomato mixture (careful not to burn
yourself!), roasted peppers, cashews. Blend until
smooth. Taste; season with additional salt/pepper if

When squash is done baking, allow to cool for a few
minutes (until cool enough to handle). Scrape inside of
squash with a fork to remove flesh in long strands. Place
in a large bowl or on individual plates. Top spaghetti
squash with the creamy roasted red pepper sauce,
garnish with chopped basil and serve warm.

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