Eating Pegan | Creamy Spaghetti Squash

Creamy Spaghetti Squash

1 spaghetti squash
3/4 cup raw cashews or almonds
1 red pepper, diced
1/2 large onion, diced
1 clove garlic, minced
3 tbsp olive oil
1 1/2 large avocado
juice of 1/2 lemon
handful fresh parsley, chopped
1 cup frozen peas

  • Soak cashews or almonds in a bowl of water for a few hours. Cut squash in half and remove seeds.
  • Place squash face down in an oven proof dish with a little water in the bottom of the pan and bake 375F for 40 minutes.
  • Scrape cooked squash into a bowl.
  • etc
  • etc

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