cooked • 4 servings
NO, THIS DOESN’T TASTE LIKE the heaven that resides inside the blue box. But it also won’t make you feel as sluggish, cranky, or hungry 10 minutes after you eat it. It’s packed with fiber and some healthy fat to keep your belly happy and full.
Active time: 20 minutes
Inactive time: 1 hour
1 spaghetti squash
drizzle of olive oil
2 tablespoons coconut oil
1 shallot, diced
2 garlic cloves, minced
¼ cup nutritional yeast
1 teaspoon turmeric (for color)
juice of 1 lemon
¼ teaspoon ground nutmeg
1 cup cashews, soaked at least 1 hour and up to overnight
1. Halve the spaghetti squash, scoop out the seeds, place faceup on a cookie sheet and drizzle with olive oil. Cook at 400°F for 30 to 45 minutes.
2. Allow to cool, then use a fork to scrape out the spaghetti strands, moving your fork in the same direction as the strands. Set aside while you make your cheese sauce.
3. Heat coconut oil in a nonstick pan over medium heat. Add shallots and simmer until they become translucent, then add garlic and cook for 2 to 3 minutes. Add all remaining ingredients (except cashews) and cook for a few more minutes at low heat.
4. Transfer mixture to your blender, add in drained cashews, then blend for about 1 minute or until it’s fully smooth.
5. Put the spaghetti squash and cheese mixture into an oven-safe dish and toss until combined.
6. Place back in the oven for 10 to 15 minutes, until heated completely through. Serve warm.