Spaghetti Squash with Cashew Cream Sauce
Moushumi Mukherjee, MS, RDN
1/2 cup cashews
4 Cashew BeBOLD Bars
1/2 tsp salt to taste
1 yellow onion finely chopped
4 garlic cloves
1/4 cup tomato paste
1 15 oz can diced tomato
1/4 tsp red pepper flakes(optional)
Bake your spaghetti squash in a preheated oven at 400 F
To prep the squash cut it into half and take the seeds out, till the inside looks clean.
Place the squash halves cut side down in a roasting pan and cover the pan in aluminum foil and let it bake for about 35-40 minutes.
Let it cool and with a fork take out the strands, it should look like spaghetti. If you feel like it is not done you can bake it for another 10-15 minutes.
Cashew cream: Soak cashews in really hot water for about 10 min. Then blend the cashews, garlic and salt togethers into a paste in a food processor. Now add the cashew BeBOLD bars to this and make sure it is crushed but not a fine paste.
In oil cook your onions, add tomato paste and diced tomato and then add your spaghetti squash. Once cooked for about 5-10 minutes add the cashew cream and mix it well, add red pepper flakes if you like it spicy. Your healthy spaghetti squash is ready.
Optional: You can enhance your recipe by adding ground turkey also.