Spaghetti Squash with Creamy Garlic “Cheese” Sauce


Mm made this recipe up on the spot as per usual! I’ve seen creamy cashew cheese recipes but I don’t often see nut free ones! This one can be used as Caesar dressing, pasta, or whatever you’d like! It’s super creamy and flavourful! This takes no time and barely any pre! Enjoy. 
Ingredients:

  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 2 cups tomato sauce
  • Handful spinach
  • 1/2 red pepper, chopped

Sauce:

  • 1 block firm tofu, crumbled
  • 1 cup cauliflower, chopped
  • 2 cloves roasted garlic
  • 1/2 lemon, juice
  • 1 tsp nutritional yeast 
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/4-1/2 olive oil
  • Salt and pepper

Directions:

  1. Preheat oven to 400F. Cut squash in half lengthwise and brush with olive oil and season. Place on baking sheet face down. Bake for 40-50 minutes. 
  2. While baking, heat tomato sauce on a simmer and add spinach and red pepper. 
  3. In a food processor, add all sauce ingredients except oil. When blending, slowly add oil until consistency becomes smooth. Set aside. 
  4. Once squash is done. Scrape until becomes spaghetti like. Add tomato sauce and combine. Top with creamy garlic sauce. 
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