Spaghetti Squash with Creamy Vegan Tomato Sauce

Make Hummusapien‘s low-carb comfort food using spaghetti squash flavored with a simple 5-ingredient sauce. Mix canned tomatoes, cashews, water, basil, and salt to make a vegan cream sauce. If you’re not feeling spaghetti squash try using spinach or kale instead.

Spaghetti Squash with Creamy Vegan Tomato Sauce

Ingredients

for the spaghetti squash

• 1 medium spaghetti squash
• 2 teaspoons extra virgin olive oil
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

for the tomato sauce

• 1/2 cup raw cashews, soaked
• 1 (15 ounce) can low sodium diced fire roasted tomatoes
• 1/4 cup basil leaves, chopped
• 2 tablespoons water
• 1/2 teaspoon salt
• Red pepper flakes (optional)

Directions

Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I’m in a hurry.)

Preheat oven to 375 degrees F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.

Place face down on a baking sheet and bake for 35 minutes.

Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside.

Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about 2/3 of the sauce and saved the rest). Toss to combine until warmed through.

Top with fresh basil and red pepper flakes prior to serving.

Nutrition Information

Serves: 3|  Serving Size: 1/3 of dish

Per serving: Calories: 147; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 492mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 7g; Protein: 4g

Nutrition Bonus: Potassium: 405mg; Iron: 10%; Vitamin A: 45%; Vitamin C: 65%; Calcium: 3% 

Alexis Joseph, MS, RD, LD is the whole foods enthusiast and registered dietitian behind the plant-based food blog Hummusapien. She believes that everyone deserves to look and feel fabulous! Connect with her via Twitter, Facebook & Instagram.

Photo courtesy of Alexis Jospeh. Original recipe published on Hummusapien.

from Hello Healthy http://ift.tt/1EtgEIE
via IFTTT