Ingredients:
1 spaghetti squash
1 TBS olive oil, plus enough to brush the squash's inner surfaces
1 medium sweet onion, diced
1 red bell pepper, diced
3 cloves of garlic, crushed
2 TBS nutritional yeast
1 TBS lemon juice
1 cup of cashews (if you don't have a high powered blender, boil these for 10 minutes, then drain before using)
1.5 cups of unsweetened coconut beverage ( I use this one which is 45 calories/cup and imparts no coconut flavor)
1 TBS corn starch
1/4 tsp salt
1/4 tsp red pepper flakes
dash of dried basil
First, slice your spaghetti squash in half (this is hard, but worth it), remove the seeds and stringy bits, then brush all of the inner surfaces with olive oil and place face down on a cookie sheet. I like to put parchment paper down first to keep it from sticking and to make clean up easy.
Bake at 375 for about an hour, flipping it over at 45 minutes. It's done when you glide a fork along the flesh of the squash and it easily makes "noodles" for you.
Once you flip the squash, it's time to make your sauce. Get a large pan and cook the onions and peppers in 1 TBS olive oil until the onion is lightly browned, about 7 minutes. Then add in the garlic and cook for 2 more minutes.
Add the contents of the pan and all of the ingredients (except the squash and the basil) to the blender. Blend on high until very smooth and creamy. If it's at all gritty, keep blending! This should be silky smooth.
Add the sauce back to the pan and cook over medium heat while stirring constantly until it thickens.
Remove the squash from the oven and gently coax out the "noodles" by scraping the squash long-ways with a fork. Pour sauce over each half and sprinkle with basil (I used dried basil, but I'm sure fresh would be delightful).
If you eat half of the squash and half of the whole batch of sauce, it's 581 calories - the other stats are too hard to calculate now that the old site I used to use for that is dead. RIP Calorie Counter. :(
