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Spaghetti Squash Pasta with Roasted Red Bell Pepper Sauce (Gluten and Dairy Free)



Creamy Roasted Red Pepper Spaghetti Squash Recipe

Serves: 2 to 4


  • 2 Spaghetti Squashes
  • 4 Red Bell Peppers
  • 3 Cups Raw Unsalted Cashews
  • 1/3 Cup Nutritional Yeast
  • 4 Garlic Cloves
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Olive Oil
  • Optional: Red Pepper Chili Flakes and Fresh Parsley for garnish


  1. Preparation: Start by preheating your oven to 425°F (220°C). For best texture, soak the cashews in boiling water for 30 to 40 minutes or overnight for easier blending.
  2. Cook the Squash: Slice the spaghetti squashes in half lengthwise and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35 to 40 minutes, or until the flesh is tender and easily pierced with a fork. Once cool, use a fork to scrape the inside to create spaghetti-like strands. Transfer to a large bowl.
  3. Prepare the Peppers: Meanwhile, halve the red bell peppers and grill them in a large skillet or on a grill until each side is charred and softened, approximately 15 minutes. Turn frequently for even cooking.
  4. Make the Sauce: In a skillet, heat one teaspoon of oil and lightly sauté the chopped garlic until golden. In a blender or food processor, blend the soaked cashews with one cup of their soaking water, sautéed garlic, garlic powder, nutritional yeast, the charred red bell peppers, salt, and pepper. For a spicy kick, add a teaspoon of red pepper flakes. Blend until the sauce reaches a smooth, creamy consistency, adding more water if necessary to achieve the desired thickness.
  5. Assemble and Serve: Pour the creamy red pepper sauce over the prepared spaghetti squash strands, tossing thoroughly to ensure they are well-coated. If desired, garnish with fresh parsley and a sprinkle of red pepper flakes.

Enjoy this comforting, creamy roasted red pepper spaghetti squash, perfect for a nutritious dinner or as a hearty side dish.



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