This Spaghetti Squash with Creamy Lemon Garlic Sauce is an easy and healthy recipe that's made with 5 clean, real food ingredients. It's the perfect plant-based meal that's gluten-free and the cauliflower-free sauce can be prepared in under 5 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | Paleo-Friendly | Medical Medium® Compliant }
Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the spaghetti squash:
Cut the spaghetti squash in half from the top to the bottom
Scrape out all the seeds from the inside of the squash with a spoon.
Sprinkle the edges and center of the spaghetti squash with a few pinches of Himalayan pink salt and ground black pepper.
Place the squash onto the prepared cookie sheet and bake at 350 degrees Fahrenheit for approximately 45-50 minutes.
Remove from the oven and allow the squash to cool enough to handle it with an oven mitt.
Using a fork, scrape out the inside of the squash into pasta-like strands.
Transfer the cooked spaghetti squash pasta to a medium-sized mixing bowl.
Prepare the sauce:
While the spaghetti squash is cooking, place the cashews into a bowl of filtered/purified water and allow them to soak for about 30 minutes, then rinse and drain them. This will make the cashews soft and the sauce extra smooth and creamy.
Add all ingredients for the sauce to Vitamix and blend until creamy and smooth.
Taste and adjust the seasonings to your preference.
Assembly:
Transfer the sauce to the mixing bowl with the spaghetti squash pasta and gently toss until the sauce is evenly distributed.
Optional: Garnish with red pepper flakes or ground black pepper.
Notes
Spaghetti Squash: The sizes of spaghetti squash vary, but if you get a medium-large size it should be enough for 4 small servings. If you don't like or can't find spaghetti squash, you could substitute it with zucchini noodles or even gluten-free pasta. Just make sure it's gluten-free, grain-free, and corn-free.Cashews: You will need "raw" cashews for this recipe and not "salted" or "roasted". It is optional to soak them before adding them to your Vitamix, but doing so will make them soft and the sauce extra smooth.
Soak the cashews in filtered/purified water for 15-30 minutes.
Rinse and drain the cashews before adding them to your Vitamix.
Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could substitute it with store-bought organic lemon juice.Garlic: In this recipe, freshly crushed garlic is going to give the best flavor and nutrients but you could substitute it with organic garlic powder - just add the amount to your preference.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately (2) cups. Nutritional information is for 1/2 cup which is (1) serving.