I think this is one of the best recipes my tastebuds have ever tasted. There is a wide toothy grin plastered on my face. I cannot and will not cease the shoveling of sketti squash into my face trap. Oh, so you thought the Spaghetti Squash with Vegan Tomato Basil Cream Sauce was good? Well WAKE UP, you hummus hooligans. There’s a new squash in town and it’s gonna blow your face off. If you thought fire-roasted tomatoes blended with cashews was tasty, imagine artichokes. Or better yet, don’t imagine. Make it a reality. If there ever was a time for your blender, ’twas now. The present is a present. Two ingredients. That’s what this creamy dream sauce is made of. Artichokes + cashews = UN.REAL. Then there’s the sautéed mushrooms, the protein-packed chickpeas, the fresh parsley…I mean I honestly can’t. But I can. And I will. And you should tooooo!!! The chickpeas aren’t essential, but I’m not one to leave out the chickpeas since I kind of am one. But you can easily leave them out and serve this as a side dish. The side dish of your dreams!!
Squash is boss. Print [Tweet “Dinner tonight: Vegan Spaghetti Squash with 2-Ingredient Artichoke Cream via @TheHummuapien”]
