Sneaky Spaghetti with creme sauce!

Paleo + Vegan. Free of: soy, gluten, grains, sugar.  Full of delish.

The weather is getting drippy. We all want the edible version of Ugg boots: quick and warming foods.  This creamy spaghetti is like a favorite pasta with vodka sauce, but minus all those processed carbs, gluten, hormones, and other gunk. Have yours in 3 easy ingredients + steps:


– a few spaghetti squash

– splash olive oil

– 1/2 Cup cashews

– 1 jar pasta sauce

– 2 teas. hemp seeds (optional)

– 1 T. nutritional yeast (optional)


STEP 1) Spaghetti Squash “Pasta”

Preheat oven to 450 F.

Halve a few squashes and scrape out the seeds n’ goo.  Fill a baking pan with 1/4 inch of water.  Drizzle a lil’ olive oil on squash and place fleshy side down in pan.  Roast for 40 (ish) minutes, depending on squash size. Remove, cool and scoop outta the skin. Set aside.

STEP 2) Marinara Sauce

I complete this really esoteric practice called buying some damn pre-made sauce.  Yup.  Of course you can make your own, but this recipe is all about quick.  I like Muir Glen Organics.  No sugar or other creepies.  Follow these really specific instructions: open jar, set aside.  Don’t mess up.

STEP 3) Cashew creme sauce

Soak 1/2 C. raw cashews in a mason jar of water, overnight.  In the morning, rinse them and add in 3/4 C. of fresh water.  Blend in vitamix (or badass blender) until creamy and looking like milky goodness.  Pour into said mason jar, set aside.

(I often keep my fridge stocked with both cooked squash and cashew creme, for days when I need a healthy meal and don’t have time baking / soaking.)


Grab a saucepan, medium heat.  Scoop some squash into pan.  Cover in marinara.  Splash with enough cashew creme to… uh, make it creamy.  Stir, salivate.  Pour into a bowl, and sprinkle with nutritional yeast and hemp seeds for added protein and hippie status. Enjoy!