*This recipe uses BeBold Bars (cashew)
Ingredients:
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)
Directions:
- Bake spaghetti squash in a preheated oven at 400F
- To prep the squash, cut it into half and take the seeds out until the insides look clean
- 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
- 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!
- 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.
- 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!
Dietitian Moushumi 