Spaghetti Squash with Vegan Vodka Sauce
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Recipe type: Vegetarian, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spaghetti Squash with Vegan Vodka Sauce, mushrooms, and spinach is a hearty and healthy dinner. One of the best homemade pasta sauces, you won't believe how easy and tasty it is.
Ingredients
  • 2 small-medium spaghetti squashes (about 1½ lbs each)
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1¼ tsp. salt, divided
  • ⅓ cup raw cashews
  • ⅓ cup oil-packed sun-dred tomatoes, drained
  • ¼ cup nutritional yeast
  • 1 Tbsp. fresh lemon juice
  • ¾ tsp. black pepper
  • 8 oz. cremini mushrooms, thinly sliced
  • ½ cup chopped shallots
  • 5 cups fresh spinach
  • 3 garlic cloves, minced
  • 2 Tbsp. chopped basil leaves, plus more for garnish
Instructions
  1. Preheat oven to 400°F. Slice squashes in half lengthwise. Scoop out seeds and brush flesh with 1 Tbsp. of the oil. Season with ½ tsp. salt and place flesh-down on a rimmed baking sheet lined with foil. Bake squash until fork-tender, about 35 to 45 minutes, depending on size.
  2. Meanwhile, bring 1¼ cups water to a boil. Add cashews to water and remove from heat. Let stand 20 minutes.
  3. Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast, lemon juice, 2 Tbsp. of the olive oil, and ½ tsp. salt; blend until smooth. Stir in black pepper and side aside.
  4. Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and shallots; cook 6 to 7 minutes, stirring occasionally, until mushrooms are golden. Stir in spinach and garlic; cook 2 minutes, stirring frequently, until spinach is wilted. Season with remaining ¼ tsp. salt and stir in basil. Add vodka sauce to pan and stir to coat veggies; cook 1 minute to warm through.
  5. To assemble, divide vodka sauce and veggie mixture evenly between squash boats. Garnish with additional fresh basil, if desired.
Recipe by Dishing Out Health at https://dishingouthealth.com/spaghetti-squash-with-vegan-vodka-sauce/