Squash spaghetti with vegan cashew carbonara

Squash spaghetti with vegan cashew carbonara: a creamy oven dish made with spaghetti squash, cashews, nutritional yeast, garlic and black pepper.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 45 min
• Total time: 60 min
• Calories: 450 kcal per serving
• Protein: 15 g
• Fat: 30 g
• Carbs: 40 g

Ingredients

• 1 spaghetti squash
• 100 g cashews
• 1 clove of garlic
• 2 tbsp nutritional yeast
• 100 ml water
• 1 tsp mustard
• 1 pinch of black pepper

Method

You’ll need: oven · baking tray · blender · chopping board · knife · sieve

1. Halve the spaghetti squash lengthways and scoop out the stringy seeds with a spoon.
2. Place the squash halves cut side down on a baking tray lightly greased with olive oil and bake at 200 °C (180 °C fan) for 40–45 min, until the flesh is soft.
3. Drain the soaked cashews and blend them with the water, mustard, nutritional yeast and garlic into a smooth, creamy sauce. Season with black pepper.
4. Loosen the cooked squash flesh with a fork to create the typical spaghetti-like strands.
5. Mix the warm squash spaghetti thoroughly with the cashew carbonara so the sauce is evenly distributed.
6. Serve everything warm straight away and add a little freshly ground black pepper if you like.

Good to know

When you want something creamy but not heavy, this dish is just right. The squash turns soft in the oven and soaks up the cashew sauce beautifully. Simple, warm and very cosy.

Swaps

Cashews → blanched almonds (a little more vitamin E, a little nuttier in flavour); nutritional yeast → almond butter plus a little more mustard (also adds creaminess, but the typical savoury flavour is milder); mustard → white almond butter with a little lemon juice (milder, with extra unsaturated fatty acids); olive oil for the tray → avocado oil (heat-stable and more neutral in flavour).

Allergens

Contains tree nuts from the cashews and, depending on the mustard, may contain mustard allergens; usually well suited to children if you go easy on the pepper, and fine during pregnancy as long as the squash is cooked through and the cashews are fresh and soaked hygienically. Contains: mustard.

Dairy-free recipes