Creamy Roasted Red Pepper Sauce with Spaghetti Squash
- 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 86lemons.com
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
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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