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

Serves: 2 to 4

Ingredients:

• 2 Spaghetti Squash
• 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 Pepper
• 1 Teaspoon Oil
• Optional: Red Pepper Chili Flakes and Fresh Parsley

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Soak cashews in boiling water for 30 to 40 minutes or overnight.
3. Slice the spaghetti squash in half lengthwise. Place face down on a baking sheet lined with parchment paper. Remove the seeds after cooking for easier scraping.
4. Bake for 35 to 40 minutes until the squash is cooked through and easily pierced with a fork. Scrape the flesh with a fork to create spaghetti-like strands and transfer to a large bowl.
5. Cut the bell peppers in half. Grill each side in a large skillet or on a grill until charred and softened, about 15 minutes, flipping them constantly.
6. Chop the garlic and sauté in 1 teaspoon of oil until lightly golden brown.
7. In a blender or food processor, combine soaked cashews with 1 cup of the soaking water, garlic powder, sautéed garlic, nutritional yeast, roasted red bell peppers, salt, and pepper. Optionally, add 1 teaspoon of red pepper flakes.
8. Blend until creamy, about 1 minute. Add more water if needed, 1 tablespoon at a time.
9. Pour the sauce over the spaghetti squash and toss to coat. Top with parsley and red pepper flakes if desired.

Enjoy your delicious and creamy roasted red pepper spaghetti squash!