this is the time of year where we like to be very intentional about eating healthy, in anticipation of the onslaught of holiday casseroles, treats, and marathon snacking that are sure to ensue in the coming months. so our next few recipes will include lots of fresh produce and gut-friendly ingredients.
as you may know, we eat a lot of pasta in this family, but when we’re not in the mood to carbo-load, spaghetti squash is the next best thing. keeping our unpredictable weather in mind, we’re sharing roasted spaghetti squash two ways today – so you’re sure to be pleased whether you’re in flip flops or flannels.
for you warm weather folks, we recommend simply dressing your ‘pasta’ with olive oil, fresh herbs (we chose parsley), salt and pepper.
for those of you who want to bundle up with something a little more decadent, we’ve got a damn good ‘cream’ sauce for you. did i mention both of these recipes are completely vegan?
roasted spaghetti squash
1 spaghetti squash
1 tb olive oil
preheat your oven to 375 degrees and line a baking sheet with foil or parchment paper. cut your squash in half length wise and use a spoon to scoop out the seeds. place halves on the pan, cut side up, lightly brush with olive oil, and place in the oven. bake time will vary depending on your oven and the size of your squash, but on average they should take about 45 minutes. If a knife glides easily into the squash, then they are done.
remove from oven, and using a fork, scrape the squash lengthwise. it should shred easily and look similar to spaghetti. transfer to a bowl and toss with olive oil.
roasted garlic cashew cream sauce
1 cup raw, unsalted cashews
1-2 garlic cloves
1-2 thyme sprigs
juice of 1/4 a lemon
sea salt & fresh black pepper
in your blender (or vitamix) soak your cashews by adding enough water to cover them by about 1 inch. ideally you want to soak them overnight, but if your crunched for time, a few hours will suffice. after soaking, drain the cashews and refill the blender with fresh water again to an inch over the cashews. blend until smooth. if your cream is more the consistency of a paste, just add a little water at a time to thin it.
slice and roast your garlic cloves in a pan with olive oil on low heat. Once garlic is golden brown, remove from pan and set aside on a paper towel. add your roasted garlic cloves, thyme (not the stem), lemon juice, and just a touch of olive oil to the cashew cream and blend on high until smooth. finish with sea salt and fresh pepper to taste.
the basics of cashew cream can be found here.