BAKED SPAGHETTI SQUASH WITH CREAMY ROASTED RED PEPPER SAUCE

[GLUTEN-FREE + SOY-FREE + VEGAN]

INGREDIENTS:

FOR THE SPAGHETTI SQUASH:
 2 medium spaghetti squash
 2 Tbsp. extra-virgin olive oil
 salt and pepper, to taste

FOR THE CREAMY ROASTED RED PEPPER SAUCE:
 1 cup raw cashews
 2 red bell peppers
 1 Tbsp. olive oil
 1 small onion,chopped
 2 cloves garlic, minced
 1 (15 oz.) can diced tomatoes
 1 tsp. dried oregano
 J tsp. red pepper flakes (¼ tsp. if you like it spicier)
 juice of one lemon
 1 cup fresh basil leaves
 1 tsp. salt
 ½ tsp. freshly ground black pepper
 additional basil, chopped, for garnish (optional)


DIRECTIONS:

STEP 1:
Place raw cashews in a medium bowl and add enough
hot water to cover the cashews by about an inch or so.
Set aside to soak while preparing the squash.
STEP 2:
Preheat oven to 400°F. Cut off the top of each squash
just below the stem. Cut each squash in half lengthwise.
Use a spoon to scoop out seeds. Brush cut sides of
squash with oil, sprinkle with salt and pepper to taste.
Place squash, cut sides down, on a rimmed baking
sheet. Bake until tender, about 45 minutes.
STEP 3:
While the squash is baking, make the sauce.
Original recipe instructions:
Roast red peppers over gas flame, under the broiler,
or on the grill. Roast for about 10 minutes, or until
peppers are completely black. Place peppers in a paper
bag to allow to sweat. Peel the charred skins from the
peppers and remove the seeds. Chop the peppers and
set aside.
What I did:
Cut off top off each pepper, remove core/seeds and
cut peppers into wide strips. Bake in toaster oven at
400°F until tender and slightly charred. Rotate slices
as needed for even heat distribution. (I did not remove
skins.)
STEP 4:
In a large saucepan, heat olive oil over medium heat.
Add onion; sauté until softened, about 3 minutes. Stir
in garlic; cook for 2 minutes. Add diced tomatoes,
oregano, red pepper flakes, salt and pepper. Simmer
for 10 minutes.
STEP 5:
Drain cashews. In a high-powered blender (such as
Vitamix), add ingredients in this order: lemon juice,
basil leaves, tomato mixture (careful not to burn
yourself!), roasted peppers, cashews. Blend until
smooth. Taste; season with additional salt/pepper if
needed.
STEP 6:
When squash is done baking, allow to cool for a few
minutes (until cool enough to handle). Scrape inside of
squash with a fork to remove flesh in long strands. Place
in a large bowl or on individual plates. Top spaghetti
squash with the creamy roasted red pepper sauce,
garnish with chopped basil and serve wa