Spaghetti Squash w/ Cream Sauce

Photo by Polina Tankilevitch on

*This recipe uses BeBold Bars (cashew)


1/2 cup cashews

4 cashew BeBold bars

1/2 tsp salt to taste

1 yellow onion, finely chopped

4 garlic cloves

1/4 cup tomato paste

1 15oz can diced tomato

1/4 tsp red pepper flakes (optional)


  1. Bake spaghetti squash in a preheated oven at 400F
  2. To prep the squash, cut it into half and take the seeds out until the insides look clean
  3. Place the squash halves cut side down in a roasting pan and cover the pan in aluminum foil and let it bake for about 35-40 minutes
  4. Let cool and, with a dinner fork, take out the strands. This should look like spaghetti! If you feel like the squash is too firm you can bake for another 10-15 minutes until soft. Do not over-bake or it will be mushy!
  5. Cashew cream: soak cashews in very hot water for 10 minutes. Blend the cashews, garlic, and salt together into a paste in a food processor. Now, add the cashew BeBold bars to this and make sure it is crushed to a fine paste.
  6. In oil, cook onions, add tomato paste and diced tomato, then add squash. One cooked for 5-10 mins, add cashew cream and mix. Add red pepper flakes if you like spice. Enjoy!
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