About This Recipe

Squash + Sauce = the perfect fall dish. Follow these quick steps to make spaghetti squash with a protein-packed “cheeze” sauce—no bowl required. 

Ingredients

  • 4 cups butternut squash, peeled and cubed
  • 3/4 cup raw cashews, soaked for at least 2 hrs, drained and rinsed
  • 2 scoop Organ Unsweetened Protein Powder
  • 1 TBSP lemon juice
  • 4 TBSP nutritional yeast
  • 1 clove garlic
  • 1 to 1 1/4 cup unsweetened vegan milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup spinach leaves, blanched
  • Fresh chopped parsley, for serving

Instructions

To make the cheese sauce:
  1. Boil the butternut squash in water for 15-20 minutes or until soft.
  2. Drain well.
  3. Add the cooked squash, cashews, lemon juice, nutritional yeast, garlic, milk, salt and pepper.
  4. Blend until very smooth, about 2 minutes.
To make the spaghetti squash:
  1. Cut spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle one teaspoon olive oil on squash and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  3. Poke a few holes in the skin side of the squash and put face down on a roasting pan.
  4. Roast in a 400-degree oven for 30 to 40 minutes.
  5. Once cool enough, fluff out spaghetti squash strands with a fork.
  6. Pour sauce over strands and mix in spinach leaves. Sprinkle with fresh parsley.

FEATURED INGREDIENT

Organic Protein™ Plant Based Protein Powder

Organic Protein™ Plant Based Protein Powder - Natural Unsweetened

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More Information

Spaghetti Squash with Protein Sauce

About This Recipe

Squash + Sauce = the perfect fall dish. Follow these quick steps to make spaghetti squash with a protein-packed “cheeze” sauce—no bowl required. 

Ingredients

  • 4 cups butternut squash, peeled and cubed
  • 3/4 cup raw cashews, soaked for at least 2 hrs, drained and rinsed
  • 2 scoop Organ Unsweetened Protein Powder
  • 1 TBSP lemon juice
  • 4 TBSP nutritional yeast
  • 1 clove garlic
  • 1 to 1 1/4 cup unsweetened vegan milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup spinach leaves, blanched
  • Fresh chopped parsley, for serving

Instructions

To make the cheese sauce:
  1. Boil the butternut squash in water for 15-20 minutes or until soft.
  2. Drain well.
  3. Add the cooked squash, cashews, lemon juice, nutritional yeast, garlic, milk, salt and pepper.
  4. Blend until very smooth, about 2 minutes.
To make the spaghetti squash:
  1. Cut spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle one teaspoon olive oil on squash and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  3. Poke a few holes in the skin side of the squash and put face down on a roasting pan.
  4. Roast in a 400-degree oven for 30 to 40 minutes.
  5. Once cool enough, fluff out spaghetti squash strands with a fork.
  6. Pour sauce over strands and mix in spinach leaves. Sprinkle with fresh parsley.