Lighter Spaghetti Squash Primavera With Cashew Sauce
Roasted spaghetti squash meets colorful vegetables and creamy lemon cashew sauce in this lighter, dairy-free primavera made for a comforting weeknight dinner.
By Nora Bellweather ·
Recipe
Lighter Spaghetti Squash Primavera With Cashew Sauce
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large spaghetti squash, about 3 pounds
- 2 tbsp olive oil, divided
- 1 tsp fine salt, divided
- ¼ tsp ground black pepper
- ¾ cup raw unsalted cashews
- 1 cup boiling water, for soaking cashews; drained before blending
- ¾ cup water, for the sauce, plus more as needed to thin
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic, peeled
- 2 cups broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into thin strips
- ¼ cup water, for cooking the vegetables
- 1 medium zucchini, halved lengthwise and sliced into 1/4-inch half-moons
- 1 cup cherry tomatoes, halved
- ¾ cup frozen peas
- 2 tbsp chopped fresh parsley
Method
- 1
Heat the oven to 425°F with a rack in the middle. Line a rimmed 13-by-18-inch baking sheet with parchment paper.
- 2
Place the cashews in a heatproof bowl, cover with the 1 cup boiling water, and soak for 20 minutes.
- 3
Carefully halve the squash lengthwise on a stable cutting board and scoop out the seeds. Rub the cut flesh with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Place the halves cut-side down on the prepared baking sheet.
- 4
Roast for 40–45 minutes, until a fork pierces the flesh easily and pulls it into distinct strands. Begin checking at 35 minutes; avoid roasting until the flesh is mushy. Let cool cut-side up for 5 minutes.
- 5
Drain the cashews and blend with 3/4 cup fresh water, lemon juice, nutritional yeast, garlic, and 1/4 teaspoon salt until completely smooth, about 1–2 minutes in a high-speed blender. Set aside.
- 6
While the squash roasts, heat the remaining 1 tablespoon olive oil in a 5-quart sauté pan over medium heat. Add the broccoli, bell pepper, remaining 1/4 teaspoon salt, and 1/4 cup water. Cover and cook for 4 minutes, then uncover and cook for 2–3 minutes, until the water has evaporated.
- 7
Add the zucchini and cook uncovered for 4–5 minutes, stirring occasionally, until the vegetables are just tender and the zucchini still holds its shape.
- 8
Stir in the cherry tomatoes and frozen peas and cook for 2–3 minutes, until the peas are hot and the tomatoes begin to soften. Remove the pan from the heat if the squash is not ready.
- 9
Scrape the cooled squash flesh into strands with a fork, leaving the shells and any pooled liquid behind.
- 10
Pour the cashew sauce into the vegetable pan and warm over low heat for 1–2 minutes, stirring gently. Add water 1 tablespoon at a time if needed so the sauce coats the vegetables without forming a thick paste; do not boil.
- 11
Fold the squash strands into the sauced vegetables with tongs and warm over low heat for 1–2 minutes, just until hot throughout.
- 12
Divide among four shallow bowls and sprinkle with the parsley and black pepper.
The story behind it
Roasted spaghetti squash makes a vegetable-packed base for broccoli, zucchini, bell pepper, and peas. A lemony cashew sauce brings everything together without dairy or heavy cream. Roast the squash while you prepare the sauce and vegetables, then gently toss everything together.
A Creamy, Vegetable-Forward Primavera
This primavera uses roasted spaghetti squash instead of pasta, with enough cashew sauce to coat the strands without hiding the vegetables. Cashews give the sauce body, while lemon juice brightens it. Nutritional yeast adds a savory note and is usually stocked near baking ingredients or seasonings in larger grocery stores.
Moisture control makes the biggest difference. Roast the squash without adding water to the pan. Once cooked, the strands should separate with a fork but still hold their shape. Stop roasting before the shell collapses or the flesh becomes mushy. If liquid collects as you scrape the squash, leave that liquid behind.
Helpful Swaps and Adjustments
- Vegetables: Use small cauliflower florets instead of broccoli, or replace the zucchini with sliced asparagus. Keep the amounts similar so the pan does not become crowded.
- Cashews: Raw, unsalted cashews make the palest sauce. Unsalted roasted cashews also work, but the sauce will have a deeper color and a more noticeable roasted flavor.
- Nutritional yeast: If you do not have it, leave it out. Taste the blended sauce and add a little more salt or lemon juice if needed.
- More staying power: Fold in a drained, rinsed can of chickpeas with the tomatoes and peas. Use a roomy pan to accommodate the extra volume.
Make-Ahead and Storage
Roast and scrape the squash up to two days ahead, and refrigerate it separately from the sauce. The cashew sauce can also be made two days ahead; it thickens as it chills, so stir in water a tablespoon at a time before using.
Refrigerate leftovers in a covered container for up to four days. Reheat in a covered skillet over medium-low heat with a splash of water, stirring gently until hot throughout. Freezing is possible, but the squash and zucchini soften noticeably after thawing.
Frequently Asked Questions
Can I make the sauce without a high-speed blender?
Yes. Simmer the cashews in water for 15 minutes instead of soaking them, then drain. Blend the sauce for several minutes, stopping to scrape down the sides, until it is as smooth as possible.
Why is my sauce too thick?
Cashews absorb water, and the sauce thickens further when heated. Add water in small splashes until it lightly coats the vegetables. Avoid a hard boil.
Can I use frozen vegetables?
Frozen peas work straight from the freezer. Thaw and drain frozen broccoli first, then cook it uncovered so excess moisture can evaporate before adding the sauce.
Is this recipe gluten-free?
The ingredients are naturally gluten-free. If you need to avoid gluten strictly, check the nutritional yeast label and any packaged ingredients for cross-contact information.
Serve this primavera while the squash strands are still distinct and the sauce is loose and creamy. A little extra lemon at the table is a welcome finishing touch.
