Spaghetti Squash in Rose Sauce (with Cashew Cheese)

Spread the love

Spaghetti squash is one of my go-to meals when I’m craving for a little pasta. It provides a delicious low carb, grain free alternative! 

There are so many ways that you can use spaghetti squash. The best part is that it’s jam-packed with vitamin C, vitamin B6, manganese, pantothenic acid, niacin, and potassium.  In this recipe, I’ve added a rose sauce that includes a quick and easy dairy-free cheese, made from raw cashews and added it to some tomato sauce. Check out the Healthy Comforts playlist on Youtube for the tomato sauce video. 

Spaghetti Squash with Rose Sauce (Dairy-free, Grain-free)

Ingredients

Ingredients for Spaghetti Squash:

  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • salt and pepper to taste

Ingredients for Cashew Cheese:

  • 1 cup raw, unsalted cashews, completely covered in hot water for 20-30 minutes
  • 1/2 cup water to blend
  • 1/4 cup nutritional yeast
  • 1 garlic clove, diced
  • 1/2 tbsp freshly squeezed lemon juice
  • 1 tsp unrefined salt

Ingredients for Tomato Sauce:

  • 1 jar tomato sauce
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 clove of garlic, diced
  • 1 tsp unrefined salt
  • 1 cup water
  • 1/2 can tomato paste
  • 1 bouillon cube, organic, yeast free
  • 1 handful of basil leaves
  • 1/2 cup cauliflower rice
  • 1 red pepper, diced

Instructions

Instructions for the Tomato Sauce:

  • Place a medium-sized pot on the stove on medium heat. Add the olive oil.
  • When the oil is heated, add the onion and garlic. Cook until soft.
  • Add the remaining ingredients and reduce heat to medium-low.
  • Simmer for 30-40 minutes. Taste and adjust seasoning as needed.

Instructions for Cashew Cheese:

  • Once the cashews have soaked in hot water, drain and rinse under cold water until the water runs clear.
  • Add the drained cashews, and the remaining ingredients into a high-speed blender. Blend until smooth and creamy.
  • Stir the cashew cheese into the tomato sauce.

Instructions for Spaghetti Squash:

  • Preheat the oven to 400°F. 
  • Carefully cut the squash in half lengthwise. With a spoon, scoop out the seeds.
  • Top with olive oil, salt and pepper. Place on a baking sheet with the flesh side facing down.
  • Bake for 40 minutes. Flesh should be tender.
  • Once it’s cooled, using a fork, scrape out the spaghetti-like strands.
  • Place in a dish, and top with rose sauce.

Healthy Comforts – A collection of over 150 recipes that are free from gluten, dairy, grains, soy and refined sugar. By Lena Ferrara, C.I. and Melinda Rapallo-Ferrara, MEd.

Subscribe Now