Spaghetti (squash) carbonara – vegan, gluten free, dairy free



  • 1 medium spaghetti squash

  • 2 cups raw cashews

  • 1 small jar sundried tomatoes (for garnish)

  • ½large red or yellow onion finely chopped

  • 3cloves garlic minced

  • ¼ cup unsweetened cashew milk (optional for thinning sauce)

  • 1/8teaspoon red pepper (optional)

  • ½teaspoon sea salt or to taste

  • ¼ cup nutritional yeast

  • Smoked paprika

  • cracked black pepper


Preheat Oven to 375

  1. Cut the spaghetti squash in half. Using a fork scrape out all the seeds from each side.  Put ½ inch of filtered water in the bottom of a baking dish.  Place squash flesh side down and bake for about 25 minutes.  Remove from oven and allow to cool a bit.  Using a fork again, scrape the flesh out of the squash – it will be in strands just like spaghetti!

  2. Soak the cashews covered in filtered water overnight if possible. Drain and add 2 fresh cups of filtered water.  Place in blender on high speed and blend until smooth and creamy.

  3. Add the chopped onion to a skillet with 1 tablespoon of olive oil. Saute until soft but not brown.   Add the garlic and saute just a minute more.

  4. Add the sauted onion and garlic to the blender with the cashews, red pepper, nutritional yeast, salt, and pepper. Blend until completely smooth.

  5. Heat another tbs. of olive oil in a large skillet. Add the spaghetti squash.  Toss for a minute or two.  Then add the carbonara and toss thoroughly.  Sprinkle with smoked paprika.

  6. Serve spaghetti squash carbonara with sun dried tomatoes for an added smoky salty flavor.