Vegan Creamy Cashew Alfredo and Spaghetti Squash with Sautéed Mushrooms and Broccoli

Hi world!

I thought I would share a super-simple, super-tasty recipe that I came up with "on the fly" yesterday.  I picked up a spaghetti squash at the grocery with no idea how to cook it or use it in a recipe.  After a quick Google search, I learned that, when baked, the flesh of this squash resembles very thin pasta.  So I decided to use it as such!  The creamy cashew alfredo is a staple recipe of mine: all you need to whip it up is a blender and a little patience.  Once you work out the basics of that recipe, you can use it on everything!  Try normal pasta, pizzas, steamed veggies, anything.

Vegan Creamy Cashew Alfredo and Spaghetti Squash with Sautéed Mushrooms and Broccoli

1 medium spaghetti squash, cut in half lengthwise (remove seeds and pulp)

1/2 cup raw cashews, soaked for at least 3 hours (or overnight)
1-2 cloves garlic, minced (or 1-2 tsp garlic powder)
1/2 tsp pepper
1/2 tsp each thyme, rosemary, oregano, and basil (or try 2 tsp of your favorite herb blend)
2 tbsp olive oil
1/4 cup vegetable stock (or white wine)

1/2 cup thinly sliced mushrooms (any sort will do!)
1/2 cup broccoli florets
1 tsp balsamic vinegar
1 tsp olive oil or vegan margarine

Preheat your oven to 375.  Line a baking sheet (or dish) with aluminum foil.  Place the squash halves face down on the sheet (grease lightly with olive oil first, if desired).  Bake for 45 minutes, or until the squash is tender (a fork should easily pierce the flesh).  Set aside to cool.

Drain the water from your cashews.  In your blender/food processor, combine the cashews and olive oil.  Here's where the patience kicks in-you want the mixture to become as creamy and smooth as possible, so depending on the power of your blender, it can take anywhere from 2-10 minutes.  Periodically scrape down the sides of the blender or food processor bowl-add a few tablespoons of water if necessary.  When the mixture looks smooth, add your garlic, vegetable stock (or white wine) and spices.  Adjust the liquid based on the consistency you like.  Transfer the mixture to a saucepan and heat on medium heat until it begins to bubble and thicken slightly.  Lower heat and keep warm.

In a skillet, heat your oil or vegan margarine on medium heat.  Add the mushrooms and sauté until tender (about 5 minutes).  Add the broccoli and continue to sauté for about 5 minutes.  Deglaze the pan with balsamic vinegar and cover.  Let the vegetables steam for a few minutes, or until the broccoli is tender.

Now it's time to assemble everything!  With a fork, remove the strands from your cooked spaghetti squash.

Top with a healthy heap of cashew alfredo and veggies.  Enjoy hot!