Fall is officially here and I have the perfect vegan dish to celebrate #sweaterweather.
This has been an interesting year for me. I'm on my way to my 30s this November and as such I have been manifesting many things that will reach a sort of completion with me.
I had the opportunity to be featured in the Ottawa Citizen for my TV show release of Om Nom Ottawa which is beyond exciting! I am feeling more and more deeply connected to the friendships and work relationships I have been developing over the years and this gives me great comfort and confidence.
It's just generally been a mushy time.
This spaghetti squash recipe is anything but mushy though (like that segue?).
This video marks the end of my run on Coral TV as their production company embarks on new and exciting ventures. Thanks to the team who made these videos happen for me and being great online video production mentors!
Spaghetti Squash with Cashew Parmesan
Serves 2 as a main or 4 as a side dish - gluten-free, paleo, vegan
1, 3lb spaghetti squash
2 tbsp olive oil
2 cloves garlic, minced (about 1 tbsp)
½ tsp salt
½ tsp pepper
½ bunch of parsley, stems removed and chopped (about ¼ cup packed)
Cashew ‘Parmesan’
½ cup raw cashews
2 tbsp nutritional yeast
1 generous pinch garlic powder (heaping 1/8 tsp)
½ tsp salt
Bake squash, whole, at 325F until it can be pierced through easily with a knife, about 20-25min.
Cut the squash down the middle, width-wise, and remove the seeds using a spoon, discarding the seeds.
Using a fork, scrape out the squash flesh into a bowl.
Place a large skillet on medium heat and drizzle in olive oil. Add garlic and saute for 1 minute until fragrant.
Add squash strands, salt and pepper and saute for 5 minutes.
Meanwhile, place all of the ingredients for the cashew ‘parmesan’ into a mini food processor. Pulse until it becomes the consistency of parmesan. Toss with spaghetti squash in the skillet until evenly distributed.
Place into a large serving bowl and top with chopped parsley.
