Typically I steer clear of foods in quotation marks, but this cream sauce is only referring to the consistency, not the ingredients. So it is both delicious and vegan! By using spaghetti squash instead of pasta, you are getting another great serving of veggies - Great for those who "don't like veggies," or for anyone wanting to incorporate more veggies into their diet.
Cooking a Spaghetti Squash
Preheat oven to 375.
Cut spaghetti squash lengthwise (top to bottom) and scoop out all seeds.
Coat the inside with a drizzle of olive oil and place both halves face down on a cookie sheet.
Bake for 1 hour.
Carefully remove squash from oven. With an oven mitt, pick up one half of the squash and use your other hand to scoop out the insides into a bowl using a fork. You'll see why spaghetti squash gets its name as the meat of the squash comes out in long, thin "noodles."
Repeat with other half.
Tomato Basil Cream Sauce
2 Large Ripe Tomatoes
1/2 C raw cashews (soak in water for 15 minutes before using)
1/4 C water
1 T tomato paste
2 T olive oil
2 cloves of garlic, minced
Handful of fresh basil, chopped
Salt and fresh cracked pepper to taste
As spaghetti squash is baking, core tomato and roughly chop it and add to blender.
Add cashews(drained) water, and tomato paste to blender. Blend until very smooth - several minutes.
In a pan, sauté garlic in olive oil.
Pour sauce into pan with sautéed garlic and bring to a simmer until squash is ready.
Add salt and pepper to taste.
Once squash is finished, toss with sauce.
Garnish with basil and serve.
Photo from Vegan Yum Yum cookbook by Lauren Ulm.
Original recipe with whole wheat noodles can be found in Vegan Yum Yum cookbook by Lauren Ulm.
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