- 1 large spaghetti squash
- 1c + 2 T raw cashews
- 3/4 c vegetable broth
- 3 garlic cloves
- 2 T apple cider vinegar
- 3/4 c nutritional yeast
- 1 1/2 T dijon mustard
- 1/2 t onion powder
- salt and pepper to taste
- Bake the spaghetti squash at 400 degrees for 1 hour. Split in half and scoop out the flesh with a fork into a large bowl and discard the seeds.
Place the cashews in a food processor and pulse until fine.
Add the remaining ingredients and pulse to combine.
Scrape down the sides and continue to pulse until the sauce is gooey and smooth.
Add the sauce to the spaghetti squash and toss to coat.
Transfer to a baking dish and bake, covered, at 350 degrees for 30-40 minutes, until heated through. This dish can be made ahead without baking and baked just before serving.