Creamy Coconut Cashew Spaghetti Squash With Roasted Broccoli
Servings Prep Time
4servings 15minutes
Cook Time
45minutes
Servings Prep Time
4servings 15minutes
Cook Time
45minutes
Ingredients
COCONUT CASHEW ALFREDO SAUCE
Instructions
  1. Slice the spaghetti squash lengthwise and drizzle 1 tablespoon of oil all over the cut sides of the squash halves and sprinkle with salt and pepper. Place cut side up on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands.
  2. Add the broccoli florets to another roasting pan or cookie sheet. Toss with the remaining 1 tablespoon olive oil, chili powder, salt and pepper. Place in the oven while the squash is cooking, and roast for 25-30 minutes or until lightly charred and golden.
  3. Meanwhile, make the coconut alfredo sauce. Combine the coconut milk, cashews, lemon juice, nutritional yeast, garlic, salt and pepper in a food processor or blender. Process until the sauce is completely smooth and creamy. Stir in the crushed red pepper, basil + parsley. Taste and adjust the seasonings to your liking.
  4. Remove both the squash and cauliflower from the oven. Scrape the squash into strands and toss with the coconut sauce. Serve warm with vegan or regular parmesan, fresh herbs, crushed red pepper and an egg (optional).
Recipe Notes

You can use cauliflower or broccoli for this dish.  Grill the veggies in the summer if you’d like!

Get your veggies: spaghetti squash      broccoli     cauliflower

Recipe adapted from Half Baked Harvest.