Spaghetti Squash with Vegan Vodka Sauce

By Jamie Vespa

Spaghetti Squash with Vegan Vodka Sauce, mushrooms, and spinach is a hearty and healthy dinner. One of the best homemade pasta sauces, you won't believe how easy and tasty it is.

Ingredients

• 2 small-medium spaghetti squashes (about 1 1/2 lbs each)
• 4 Tbsp. extra-virgin olive oil (divided)
• 1 1/4 tsp. salt (divided)
• 1/3 cup raw cashews
• 1/3 cup oil-packed sun-dred tomatoes (drained)
• 1/4 cup nutritional yeast
• 1 Tbsp. fresh lemon juice
• 3/4 tsp. black pepper
• 8 oz. cremini mushrooms (thinly sliced)
• 1/2 cup chopped shallots
• 5 cups fresh spinach
• 3 garlic cloves (minced)
• 2 Tbsp. chopped basil leaves (plus more for garnish)

Instructions

1. 1

   Preheat oven to 400°F. Slice squashes in half lengthwise. Scoop out seeds and brush flesh with 1 Tbsp. of the oil. Season with 1/2 tsp. salt and place flesh-down on a rimmed baking sheet lined with foil. Bake squash until fork-tender, about 35 to 45 minutes, depending on size.

2. 2

   Meanwhile, bring 1 1/4 cups water to a boil. Add cashews to water and remove from heat. Let stand 20 minutes.

3. 3

   Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast, lemon juice, 2 Tbsp. of the olive oil, and 1/2 tsp. salt; blend until smooth. Stir in black pepper and side aside.

4. 4

   Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and shallots; cook 6 to 7 minutes, stirring occasionally, until mushrooms are golden. Stir in spinach and garlic; cook 2 minutes, stirring frequently, until spinach is wilted. Season with remaining 1/4 tsp. salt and stir in basil. Add vodka sauce to pan and stir to coat veggies; cook 1 minute to warm through.

5. 5

   To assemble, divide vodka sauce and veggie mixture evenly between squash boats. Garnish with additional fresh basil, if desired.