Spaghetti Squash Marinara with Toasted Cashew Cream

"If you’re looking for a cozy new go-to recipe to make this weekend, 10/10 would recommend this Spaghetti Squash Marinara with Toasted Cashew Cream 🍝. I picked up all the ingredients from the @sewardcoop including the @muirglen diced tomatoes."
-- @lindspiration

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This post was sponsored by Muir Glen, in partnership with TheFeedfeed.

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  • Recipe Card
Prep time 10mins
Cook time 45mins

Recipe Card

For the Spaghetti Squash


For the Toasted Cashew Cream


  • 1/2 cup cashews, soaked in hot water for 10 minutes
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon chopped onion
  • 1/4 teaspoon sea salt

Optional Toppings


  • Basil
  • Olive oil
  • Jalapeno pepper, sliced
  • Hemp hearts
  • Nutritional yeast


  • Step 1

    Preheat oven to 375ºF. Bake spaghetti squash about 45 minutes, until soft enough to scoop out the flesh.

  • Step 2

    To make the marinara sauce, heat 1 tablespoon olive oil in a large pan or pot. Sauté onion and garlic until fragrant. Add tomatoes, tomato paste, salt and pepper and simmer until sauce has thickened and is heated through, about 20 minutes. Stir in fresh basil. Keep on low heat to simmer until squash is finished baking.

  • Step 3

    To make the cashew cream, combine all ingredients in a blender and blend until completely smooth.

  • Step 4

    Plate spaghetti squash, top with marinara sauce and then cashew cream. Garnish with fresh basil, a drizzle of olive, salt, pepper and other desired toppings.