It’s always nice to switch up your meals during the week. Sometimes you might have a heavy dinner and other nights you might have something light to tide you over. I think it all depends on what time we sit down to eat dinner and what we have going on for that night. Some nights are gym nights, others are late-night work nights, and some we are home right around 5:30PM! Not only does what we have going on for the evening affect our dinners, but if we have meat one night for dinner, I like to switch things up and do a vegetarian meal the next night. It just balances me quite well.
I picked up this spaghetti squash at the store last week and knew I wanted to make some type of light dinner with it. I remembered making a creamy nut sauce a few blog posts back and mimicked that recipe to create a vegan “creamy” artichoke lemon sauce for the spaghetti. It was tasty and would be perfect to make for any one of your vegan friends. If you don’t have any vegan friends, just trick your vegetarian and meat-eating friends into eating it and they will truly question whether there is some sort of dairy in this sauce. It’s amazing to me what raw cashews can do as far as creating a creamy sauce. Have you ever tried? If not, now is the time…
Spaghetti Squash with Vegan Cream Sauce
Serving size: 4 side dishes
- 1 medium spaghetti squash, cut in half lengthwise, seeds removed
- 2 Tbsp olive oil
- 1/2 cup raw cashews
- 6 oz jar of artichokes, strained of juices, diced
- 1/8 cup lemon juice – from fresh lemon (about a quarter of a lemon juiced)
- salt & pepper to taste
- 2 small tomatoes, diced
- few fresh basil leaves, chopped
- In small bowl, cover raw cashews with water, let soak overnight or until soft.
- Drizzle olive oil over insides of cut spaghetti squash halves.
- Place cut side down and bake for 40 minutes on 375F.
- As squash is baking, discard overnight water and place soft cashews in blender.
- Add 1/2 cup water plus a Tbsp more if needed to create creamy sauce.
- Place sauce in small bowl and mix in fresh squeezed lemon juice, diced artichokes, salt and pepper to taste.
- Remove squash from oven and with fork, run inside squash from end to end creating small strands of “spaghetti.”
- Place spaghetti into 4 small bowls.
- Top with cream sauce, diced tomatoes and touch of basil.