Spaghetti Squash Casserole – Creamy and Rosemary

Spaghetti Squash Casserole is tossed with a rich and creamy rosemary garlic sauce that create a hearty casserole!

By Jon Doe

It has the warming flavors of Fall and when eaten warm out of the oven, is as cozy as snuggling up in a blanket in front of the fire.

Ingredients Medium spaghetti squash Raw cashews Almond milk Nutritional yeast flakes Garlic cloves Finely mined rosemary Lemon juice Salt Pepper

Let's make Spaghetti Squash Casserole

Step 1

Cover the cashews with water and soak overnight or for at lest 4 hours.

Step 2

Preheat the oven to 350 degrees. Cut off the stem end of the spaghetti squash. Cut the squash in half, lengthwise.

Step 3

Use a large metal spoon to scrape out the seeds and discard.

Step 4

Place the squash, cut side up on a baking sheet and bake for 40-50 minutes, or until a knife tender. Shut off the oven and leave the squash inside for 30 more minutes.

Step 5

Drain and rinse the cashews and add them to a high speed blender. Add in the almond milk and blend until smooth. Transfer to a bowl and stir in the nutritional yeast, garlic, rosemary, lemon juice, salt and pepper.

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