Creamy Dairy-Free Roasted Garlic Spaghetti Squash
Creamy Dairy-Free Roasted Garlic Spaghetti Squash
Ingredients
For the Squash and Garlic
- 1 spaghetti squash, halved widthwise and seeds removed
- 3 garlic, heads, tops sliced off
- olive oil, as needed
- salt, as needed
For the Sauce
- 1 cup raw cashews
- 3 roasted garlic, heads (from above)
- 3/4 cup boiling water
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- pepper, to taste
For the Final Dish
- 1 cup steamed spinach, chopped
- 2 tablespoons pine nuts, toasted
- lemon zest, for serving
- Parmesan cheese, (dairy-free if needed), for serving
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Drizzle olive oil over the bottom of a sheet pan, then sprinkle with salt. Place the spaghetti squash halves cut-side down on the oiled and salted sheet pan, rubbing them along the bottom to coat.
⏱️ 5 min•🌡️ 400
- 2
Place a piece of parchment paper or aluminum foil onto the same sheet pan, next to the squash. Add the 3 garlic heads, which have had their tops sliced off, onto the parchment. Drizzle the garlic heads with olive oil and sprinkle with salt. Wrap the garlic tightly with the parchment paper or foil.
⏱️ 5 min
- 3
Place the sheet pan with both the squash and wrapped garlic into the preheated oven and roast for 35-40 minutes, or until the squash is tender and the garlic is soft.
⏱️ 40 min•🌡️ 400
- 4
Once the squash and garlic are done roasting, begin making the sauce. Place 1 cup of raw cashews into a blender. Carefully squeeze the softened, roasted garlic cloves out of their skins and add them to the blender with the cashews. Add 3/4 cup of boiling water, 2 tablespoons of coconut oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and pepper to taste. Blend until the mixture is very smooth and creamy.
⏱️ 5 min
- 5
Use a fork to scrape out the spaghetti-like strands from the inside of the roasted spaghetti squash halves into a mixing bowl. Add 1 cup of steamed and chopped spinach to the bowl. Pour a generous amount of the creamy cashew garlic sauce over the squash and spinach (to taste). Add salt and pepper to taste, then toss everything together until well combined and coated.
⏱️ 5 min
- 6
Serve the creamy spaghetti squash mixture on a plate. Top with 2 tablespoons of toasted pine nuts, a sprinkle of fresh lemon zest, and Parmesan cheese (dairy-free if needed). Season with additional salt and pepper to taste, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Dairy-Free Roasted Garlic Spaghetti Squash
For the Squash and Garlic
- 1 spaghetti squash, halved widthwise and seeds removed
- 3 garlic, heads, tops sliced off
- olive oil, as needed
- salt, as needed
For the Sauce
- 1 cup raw cashews
- 3 roasted garlic, heads (from above)
- 3/4 cup boiling water
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- pepper, to taste
For the Final Dish
- 1 cup steamed spinach, chopped
- 2 tablespoons pine nuts, toasted
- lemon zest, for serving
- Parmesan cheese, (dairy-free if needed), for serving
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Drizzle olive oil over the bottom of a sheet pan, then sprinkle with salt. Place the spaghetti squash halves cut-side down on the oiled and salted sheet pan, rubbing them along the bottom to coat.
⏱️ 5 min•🌡️ 400 - 2
Place a piece of parchment paper or aluminum foil onto the same sheet pan, next to the squash. Add the 3 garlic heads, which have had their tops sliced off, onto the parchment. Drizzle the garlic heads with olive oil and sprinkle with salt. Wrap the garlic tightly with the parchment paper or foil.
⏱️ 5 min - 3
Place the sheet pan with both the squash and wrapped garlic into the preheated oven and roast for 35-40 minutes, or until the squash is tender and the garlic is soft.
⏱️ 40 min•🌡️ 400 - 4
Once the squash and garlic are done roasting, begin making the sauce. Place 1 cup of raw cashews into a blender. Carefully squeeze the softened, roasted garlic cloves out of their skins and add them to the blender with the cashews. Add 3/4 cup of boiling water, 2 tablespoons of coconut oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and pepper to taste. Blend until the mixture is very smooth and creamy.
⏱️ 5 min - 5
Use a fork to scrape out the spaghetti-like strands from the inside of the roasted spaghetti squash halves into a mixing bowl. Add 1 cup of steamed and chopped spinach to the bowl. Pour a generous amount of the creamy cashew garlic sauce over the squash and spinach (to taste). Add salt and pepper to taste, then toss everything together until well combined and coated.
⏱️ 5 min - 6
Serve the creamy spaghetti squash mixture on a plate. Top with 2 tablespoons of toasted pine nuts, a sprinkle of fresh lemon zest, and Parmesan cheese (dairy-free if needed). Season with additional salt and pepper to taste, if desired.
⏱️ 5 min