Ingredients
Scale
- 1 large spaghetti squash, halved lengthwise and seeded
- 1/2 cup of sliced olives
- 2 tbsp capers
- 1/2 cup of cherry tomatoes, halved
- 2 tbsp toasted pine nuts
For the sauce:
- 1/2 cup of soaked cashews
- 2 cups of cherry tomatoes
- 1 cup of fresh basil
- 1/4 cup of nutritional yeast
- 4 cloves of garlic
- 2 tbsp tomato paste
- 1 tsp miso
- 1/2 tsp red pepper flakes
- salt, pepper
Instructions
- Place squash halves cut-sides down on a large baking dish. Pour about half a cup of water into the dish and bake at 200°C/400°F for 30-40 minutes or until tender.
- Using a fork, scrape squash into strands. Transfer squash strands to a large bowl.
- Meanwhile add sauce ingredients to a blender and blend until completely creamy. Pour 3/4 of sauce over squash strands, add olives, capers and halved cherry tomatoes, then mix everything well together.
- Fill squash shells with saucy squash strands, and place back in the oven for 25-30 more minutes. Serve warm, topped with pine nuts and drizzled with rest of the sauce. Enjoy!
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins
- Category: Main
- Cuisine: Vegan