Spaghetti Squash with Cashew Sauce
Whole30 Approved
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 cup olive oil
- to taste salt
- 1/2 cup plain cashews
- to taste cilantro
- to taste pepper
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 6.7500000086008 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.932040001187598 g
- Serving Size 1 1 Serving (7g)
- Sodium 0.135000000172016 mg
- Sugar 0 g
- Trans Fat 0.18279000023291 g
- Calories 60 calories
Preheat oven to 400 F. Poke holes in rinsed squash with fork or knife. Cook x 1 hr. Slice open length wise and remove the seeds with a spoon. Then take a fork to the squash meat - just start scraping. It really becomes stringy! Warning: pretty bland by itself, but pairs well with cod + cod sauce (see "baked cod" recipe), or with cashew sauce (1/2 c cashews, 1/2 c olive oil, cilantro, salt and pepper --> blended in vitamix)
