Spaghetti Squash w/ Cashew & Roasted Garlic sauce

Ingredients

For the squash and garlic:

1 spaghetti squash, halved widthwise and seeds removed

3 heads garlic, tops sliced off

Olive oil

Salt

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For the sauce:

1 cup raw cashews

3 heads roasted garlic (from above)

¾ cup boiling water

2 tbsp coconut oil

1 tbsp lemon juice

½ tsp salt

Pepper to taste

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For the final dish:

1 cup steamed spinach, chopped

2 tbsp pine nuts, toasted

Lemon zest, for serving

Parmesan cheese (df if needed), for serving

Salt/pepper to taste

Directions

1️⃣Preheat oven to 400.

2️⃣Drizzle olive oil over the bottom of sheet pan then sprinkle w/ salt. Add squash face down & rub squash along the bottom of sheet pan. Place a piece of parchment paper or aluminum foil foil onto the sheet pan & add garlic heads. Drizzle w/ olive oil & sprinkle w/ salt. Wrap the garlic tightly w/ the parchment or foil & place onto the sheet pan. Place it in the oven for 35-40 minutes.

3️⃣When the squash & garlic is done roasting, make the sauce. Place cashews into a blender, then squeeze the garlic into the blender & add the water, coconut oil, lemon juice, salt & pepper. Blend until very smooth.

4️⃣Use a fork to remove the strands of squash from the inside of the squash. Place it into a bowl, then add the spinach, salt & pepper to taste & sauce to taste. Toss it all together until well combined.

5️⃣Serve on a plate, top w/ pine nuts, lemon zest, Parmesan cheese, salt & pepper.

Notes

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@starinfinitefood