Spaghetti Squash and Creamy Cashew Sauce

by | Dec 5, 2017


  • 1 medium spaghetti squash
  • 1 cup of cashews soaked in water over night
  • 4 Tbsp of olive oil
  • 1 tsp of sea salt
  • 1 tbsp of dry
  • 2 tbsp of dry or fresh parsley
  • 1 tsp of garlic granules
  • 1 medium onion chopped
  • 4 garlic cloves diced
  • 1 tomato diced
  • 1/2 yellow bell pepper chopped
  • 1/2 green bell pepper chopped
  • 10 ounces of tomato paste
  • 4 cups of water



  1. Rinse squash and cut in half.
  2. Drizzle 1 tbsp of oil on one half of the squash.
  3. Drizzle 1 Tbsp on the other squash half.
  4. Make sure all inside is covered with oil. You may have to use a cooking brush to spread the oil.
  5. Sprinkle 1/2 tsp of sea salt on each squash halves
  6. Sprinkle 1/2 tsp of garlic granules on each squash halves
  7. Place Squash halves on a baking sheet with inside facing down.
  8. Bake at 375 for about 30-45 min until shell is tender, Allow to cool once cooked



  1. Add 1 tbsp of oil to sauce pan on medium heat
  2. Add garlic, bell peppers and onions stirring once or twice.
  3. Add tomatoes to pan after 2 Minutes
  4. Add 4 cups of water and tomato paste
  5. Bring to a boil and add 1/2 tbsp of salt
  6. Add cashews and continue to boil for 5 min. (If making for children, make sure soaked cashews are very soft or take half of the tomato sauce and puree with soaked cashews and add back to sauce pan)
  7. Reduce heat and allow to simmer


Final Steps

  1. Use a spoon to scoop cooked squash from shell and place in bowl (save shell)
  2. In a skillet add 1 tbsp of  oil on medium heat
  3. Toss spaghetti squash in oil and add parsley
  4. Turn heat down to low
  5. Spoon squash back in shells and top with cashew sauce!