Spaghetti Squash with Protein Sauce
October 20, 2021
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 Orgain 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:
- Boil the butternut squash in water for 15-20 minutes or until soft.
- Drain well.
- Add the cooked squash, cashews, lemon juice, nutritional yeast, garlic, milk, salt and pepper.
- Blend until very smooth, about 2 minutes.
- Cut spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle one teaspoon olive oil on squash and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- Poke a few holes in the skin side of the squash and put face down on a roasting pan.
- Roast in a 400-degree oven for 30 to 40 minutes.
- Once cool enough, fluff out spaghetti squash strands with a fork.
- Pour sauce over strands and mix in spinach leaves. Sprinkle with fresh parsley.
