Spaghetti Squash with Vegan Vodka Sauce
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.
  • 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
  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