Spaghetti Squash with Vegan Rosa Sauce, Fresh Tomatoes, and Julienned Basil.
Creamy, simple, and light on the stomach. It’s hardly a “recipe,” but regardless, here is what I did to make this:
INGREDIENTS:
(Serves Two; makes enough sauce to freeze an extra serving or two)
-1 small spaghetti squash
-1 c cashews, soaked for at least one hour
-¼ - 1/3 c vegetable broth (depending on the strength of your blender)
-½ tsp Dijon Mustard
-2 tbsp tomato paste
-1 tsp rice vinegar
-½ tsp turmeric
-2 c marinara sauce
-1 tbsp vodka
-1 c fresh Marzano tomatoes, chopped
-2 tbsp julienned basil
METHOD:
-Preheat your oven to 375F. Poke several deep holes in the spaghetti squash. Bake for one hour.
-To make a delicious cashew cream sauce, blend your cashews, broth, tomato paste, mustard, rice vinegar, and turmeric on high until combined.
-In a small, heat-resistant saucepan, warm your marinara sauce until bubbling. Add the vodka, and mix vigorously until the alcohol cooks off (about 2 minutes)
-Lower the heat to simmer, and pour in the cashew cream sauce. Mix until combined and heated through.
-(optional: pan-sauté your tomatoes. I chose to leave them raw because I like the savory, raw-cooked flavor contrast, but it’s up to you)
-Scrape the spaghetti squash out of the halves, and save the gooey part and seeds to cook or, if you live in close proximity to chickens, they’ll love you if you feed them to them.
-Dollop generous portions of sauce over the spaghetti squash, and top with the tomatoes and basil. Serve with love.
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