I know, I sound crazy. Who on God’s green earth craves spaghetti squash?! Real spaghetti, maybe. Squashy wannabe spaghetti, hellz nah. Well it all started with a can of fire roasted tomatoes. Blame in on the tomaters. The rest is heeeestory! Remember that one time when everyone was in a low-carb-paleo-grain-free-gluten-hating phase? Oh ya, that’s right now. Spaghetti squash is TRENDING. Let me begin by confessing that I never eat spaghetti squash. It’s like olives and eggplant and okra. I’m totally into them, but I never really cook them at home. Spaghetti squash is kind of stringy and weird and it may look like noodles, but it sure doesn’t taste noodles. I smell some identity issues here. The good thing is that since it doesn’t really taste like much of anything, it takes on whatever sassy sauce you feel like slathering it in.
This, my friends, is one of the simplest, tastiest, most humbelievable recipes I ever did post. This recipe is E-A-S-Y. Exquisitely, Adoringly, Satisfyingly, Yumtastical. I’m still kind of shocked about how incredibly creamy and flavorful it turned out, but I’ve learned from experience that cashews make dreams come true so I really shouldn’t be so surprised. You could easily use whole grain pasta if you’re not feeling spaghetti squash. I think some sautéed spinach or kale or roasted tomatoes would be a delish addition as well. Alllll the green veggies for this exciting month of January! This sauce only have five teeny tiny ingredients: diced fire roasted tomatoes, cashews, water, basil, and salt. Does it get any better than a velvety smooth tomato basil cream sauce that’s totally vegan and heart-healthy? No, it most definitely does not. (Unless you make chocolate chip pear blondie bites for dessert.)
Please faceplant into a bowl of this and call it dinner. Thanks. Print
