In need of a simple weeknight meal that puts a spin on your traditional spaghetti?  While it may sound odd, adding a few cashews to this tomato sauce gives it a creamy and bold flavor that balances out the squash well.  While I understand many avoid using pork, other ground meat may be used instead. The recipe can also very easily be adjusted to be vegan.


1                  Spaghetti Squash (large)

1 tbsp.        Olive Oil

1 lb.            Ground Pork (any ground meat will do, but additional olive oil may need to be added if using lower fat meat)

2 tsp.          Italian Seasoning (Spicely has our favorite clean option)

1 tsp.          Parsley (dried)

1 tsp.          Basil (dried)

2 tsp.          Sea Salt

1 tsp.          Ground Pepper

1 tsp.          Granulated Onion

1tsp.           Granulated Garlic

1 tsp.          Paprika (ground)

1/2 tsp.      Fennel Seeds (dried and crushed)

1/2 tsp.      Red Pepper Flake (or less/adjust to taste)

1 Bottle      Tomato Marinara Sauce (clean)

1/3 c.          Cashews (soaked)

Garnish with fresh basil, parsley and/or green onion



Preheat oven 400.  In a small bowl, soak cashews in 1 cup of water. Rinse spaghetti squash and use a large sharp knife to cut the squash in half, lengthwise.  Using a spoon, scrape seeds and remove. Seeds can be discarded or saved for later use as they work great roasted or tossed into smoothies as an extra source of magnesium. Brush spaghetti squash with olive oil. Line a large rimmed baking sheet or jelly roll pan with parchment paper and place spaghetti squash fleshy deseeded side down.  Roast for approximately 30-45 minutes or until you can easily pierce the exterior. Remove from the oven and slightly cool enough to allow safely touch with hands.  Using a fork, scrape the flesh with the grain on tall all flesh has been removed and resembles a pasta-like texture. Place spaghetti squash in a bowl and cover to retain heat.

In a large sautee pan over medium heat, add olive oil.  Once warm, add ground meat and spices.  As the meat starts to brown, break up larger pieces and fully incorporate spices. While meat continues to cook, blend drained cashews and tomato sauce in a high-powered blender until smooth and creamy. Pour tomato and cashew sauce over ground seasoned meat and heat until warmed throughout. Squash can then be added to mixture or plated with sauced poured over.  Garnish with fresh herbs.


If you’re just starting to incorporate spaghetti squash and are worried about pushback due to picky eating, incorporating some brown rice pasta into the spaghetti squash, may do the trick. Our favorite is the Tinkyada Spaghetti Style.  Take a look at our Meal & Dish Accoutrements for our favorite cleaner products. Tomato may be problematic for some, be sure to sources a clean tomato sauce. If looking to make this recipe vegan, omit the ground meat and add fresh spinach as you add the squash to the sauce.