How wonderful it is that nature provided us with spaghetti squash, an unprocessed, gluten-free, grain-free, and dairy-free option to pasta. I’m in Portugal, where I love all the organic fresh produce I find at our local farmers’ market. I took advantage of the abundance of squash to make an easy and healthy meal. Vegan Spaghetti Squash With Spinach Basil Sauce is a delightful combination that delivers a delicious and nutritious dish.
Spaghetti Squash – A Nutrient-Packed Wonder
The base of this entree is the spaghetti squash. This vibrant yellow vegetable brings a unique texture to the table and offers a wealth of nutrients. With its low-calorie and low-carbohydrate profile, spaghetti squash is an excellent alternative to traditional pasta, making it suitable for those looking to cut back on calories or reduce their carbohydrate intake. Packed with vitamins A and C, potassium, and dietary fiber, spaghetti squash contributes to overall health, supporting the immune system, promoting proper digestion, and aiding in weight management.
Vegan Cashew Spinach Basil Sauce
It’s so delectable you’ll find yourself sipping it up with a spoon as you’re making it. This luscious sauce made from cashews, spinach, and basil takes the flavor profile of this dish to a new level. Cashews provide a creamy and indulgent texture while delivering a dose of heart-healthy monounsaturated fats. Additionally, cashews are a good source of protein, making this dish a satisfying option for vegetarians, vegans, and omnivores. Spinach and basil enhance the sauce’s vibrant green color and contribute essential vitamins, minerals, and antioxidants. Spinach, rich in iron and calcium, supports bone health and energy metabolism, while basil adds a burst of flavor along with anti-inflammatory properties. The combination of the simple ingredients creates such a luxuriously divine sauce that you’ll want to add it to your culinary repertoire and find creative ways to use it.
Vegan Spaghetti Squash With Spinach Basil Sauce is Gluten-Free
One of the standout features of this recipe is its gluten-free nature. Spaghetti squash naturally lacks gluten, making it an ideal choice for individuals with gluten sensitivities or those following a gluten-free diet. The cashew-based sauce adds a creamy element without the need for dairy, making it suitable for those with lactose intolerance or a preference for plant-based alternatives.
Another reason to love this Vegan Spaghetti Squash With Spinach Basil Sauce recipe is its versatility. You can customize the sauce with additional vegetables, herbs, or spices to suit your preferences. Add some cherry or sun-dried tomatoes for a burst of sweetness and tanginess, or throw in a handful of pine nuts for extra crunch – the possibilities are endless. I love it with a handful of cherry tomatoes, halved and thrown on top, a scattering of fresh basil leaves, capers, and a bit of lemon zest to top it off.  Serve it with some grated parmesan or Bragg’s Nutritional Yeast.
Beautiful and Nourishing
The marriage of spaghetti squash with cashew spinach basil sauce is an easy dish that harmoniously combines health and flavor. If you plate it as I did in the photos, layering the sauce first, placing a pile of squash on top of the sauce, and then topping it with whichever garnish you choose, you’ll have a meal that is not only beautiful enough to serve to guests but also incredibly nourishing.
Vegan Spaghetti Squash With Spinach Basil Sauce
Ingredients
- 1 large spaghetti squash or 2 small squash. Figure approximately 3/4 to 1 pound of uncooked whole squash per person.
- 1 cup raw unsalted cashews
- 2 cups fresh spinach
- 1 cup vegetable broth
- 1 clove garlic
- 1/2 teas salt
- 2 tsp pepper
- Pinch of nutmeg
- 1 pint cherry or pear tomatoes
- 1/4 cup caper berries
- Grated Parmesan or Bragg's Nutritional Yeast Flakes
- 2 tbsps chopped fresh basil extra for garnish
Instructions
- Place the cashews in a small bowl, add enough water to cover the nuts, and soak for 30 minutes.
- Cut the spaghetti squash in half lengthwise and remove seeds.
- Place the squash cut-side down on a glass or ceramic plate or baking dish and microwave for approximately 4 minutes until the inside is tender, or place the squash on an oiled baking sheet cut-side down and roast in the oven at 400 degrees for 25 – 30 minutes.
- While the squash is cooking, drain the cashews and place them in a blender or food processor with the spinach, broth, garlic, salt, pepper, and nutmeg. Blend on high until the ingredients are pureed and completely smooth.
- Once the squash is cooked, use two forks to pull out and separate the insides.
- Heat the sauce gently until warm in a small saucepan or the microwave.
- Pour some sauce into a shallow bowl, place a scoop of squash on top, and garnish with cherry tomato halves, fresh basil, capers, and grated parmesan cheese or Bragg's Nutritional Yeast Flakes.
Nutrition
Enjoy this vegan spaghetti squash recipe’s delightful flavors and numerous health benefits. It’s a perfect example of how wholesome ingredients can come together to create a satisfying and nutritious meal.
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I enjoy spaghetti squash, Eva, and I’ve never done anything particularly special with it. I am really drawn to the cashew basil sauce. Of course it all looks incredible. Thank you! 😉
Hi Debra,
Thank you for stopping by.
The sauce is so good and it’s very healthy. I hope you give it a try.
All the best,
Eva