I think this was my second time working with spaghetti squash, and things went much better this time! This time it actually had taste! I prepared the squash just like the recipe says, but for the alfredo sauce, I doubled everything, except for the water. I just kind of eyeballed that, and went by the consistency. I used a little more than the 1 1/4 cups, I believe. When we all sat down to dinner, I told my husband, “remember, we are trying new things, and we have to keep an open mind.” But no need for the speech, because this was good! Surprisingly good! It had a lot of flavor, and was even good the next day for lunch!
Spaghetti Squash with Creamy Alfredo
1 large spaghetti squash
1 tbs Earth Balance
(also veggie of choice, mine was 2 cups broccoli)
1/2 cup raw cashews
juice from 1 lemon (seeds removed)
1 1/4 cups boiling water
1 tbs garlic powder
2 tbs Earth Balance
2 tbs nutritional yeast
Chop your spaghetti squash in half lengthwise. Then scoop out the seeds like you do with your jack-o-lanterns on Halloween. Fill a baking dish with an inch of water and then put the squash halves cut side down in the dish. Bake at 375 for 30-40 minutes. After that’s in the oven, go ahead and chop up the veggies you’ve chosen and set them aside. Throw the cashews in your blender or food processor. Boil up the 1 1/4 cup water and slowly add it throw the top of your blender/processor. Blend on high for 1 minute. Turn the speed to low and squeeze a lemon in. Add your garlic powder. Earth Balance next. Lastly, add your nutritional yeast.
Boil or steam your veggies. I just covered the broccoli florets with water in a saucepan and brought it to a boil for a few minutes until it reached a good tender/firm balance. You know your squash is done when you can scrape a fork from top to bottom (like you did to remove the seeds) and strands come along with the fork’s movement. It’s all soft inside! Add spaghetti to a bowl and stir in your butter. Top with broccoli and Alfredo sauce!