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Gluten-free Vegan Alfredo Pasta
Preheat oven to 375 degrees. With a damp cloth under your cutting board, carve a horizontal line in the skin of the squash. Once your line has pierced the surface, rock your knife back and forth until you cut the squash in half. Remove the guts from the squash making sure to save the seeds for roasting. Lightly oil both halves, then season. On an oiled pan, place the two halves face down then roas. . .
Prep Time: 00:05
Cook Time: 00:35
1 spaghetti squash
a pinch of salt, pepper, and garlic powder to season
2 tsp of olive oil (1 tsp for each half)
1 cup of cashews
3 cloves of garlic
1 tbsp of nutritional yeast
3/4 cup of non-dairy milk (i used almond)
1/2 cup of chopped fresh dill
1/2 of a large lemon
1/2 tsp of salt
1/4 tsp of pepper
1Preheat oven to 375 degrees.
2With a damp cloth under your cutting board, carve a horizontal line in the skin of the squash. Once your line has pierced the surface, rock your knife back and forth until you cut the squash in half.
3Remove the guts from the squash making sure to save the seeds for roasting.
4Lightly oil both halves, then season.
5On an oiled pan, place the two halves face down then roast for 35-40 minutes.
6While the squash is in the oven, make the sauce.
7In a blender, combine all the ingredients for the sauce, then blend until smooth. If you want a smoother consistency, prior to making the dish, soak the cashews for 3 hours.
8During the last 15 minutes of roasting the squash, add the seeds to the pan, lightly salt them, then place back in the oven.
9Remove everything from the oven once finished, then roast your favorite vegetable to top.
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