SPAGHETTI SQUASH WITH CREAMY SAGE CASHEW SAUCE AND SPICY SAUSAGE WITH FRIED SAGE
This is a great simple weeknight meal! It can be made in under 40 minutes! What is also great about this dish is there will be enough leftovers to take to lunch the next day and make all your coworkers JEALOUS!
I typically eat Spaghetti Squash with Tomato Sauce, which is delicious, however it doesn't fill me up. I wanted a heartier sauce to be paired with the Spaghetti Squash and I knew adding Cashew Sauce would do just that. Its creamy but not a lick of dairy, and every bite taste like comfort. You can make the dish without Sausage, and its still just as good. When I made this I was like "it's officially Fall."
I love a meal that I can take straight from the pot and give to Rye without making any alterations for it to be more child friendly. Rye couldn't get enough of this dish. He typically shares his dinner with our French Bulldog Ryder, but Ryder wasn't getting any of it.
ENJOY!!!!!!
Ingredients
1 large spaghetti squash, halved and seeded
6 tablespoons olive oil, divided
Salt
Freshly Grounded Black Pepper
1/2 cup of Fresh Sage, divided
2 cups raw cashews, covered in water, soaked for 2 hours and up to 24 hours
1-2 garlic cloves
2 tablespoons nutritional yeast
1 pound spicy sausage, out of casing
Red Pepper Flakes
Servings: 4
Preparation
Pre-heat oven to 400 degrees.
Drizzle squash halves with 2 tablespoons olive oil and season with salt and pepper. Fill a baking dish about 1/4 cup with water, then place the squash flat sides down. Roast until squash is tender when pierced with a fork, about 30-40 minutes.
Heat 2 tablespoons olive oil in a small skillet over medium-high heat until hot. Fry 1/4 cup of sage leaves until crisp, 2–3 seconds. Transfer to paper towel
Drain cashews and rinse. Place cashews blender or food processor add 1 cup of water, garlic, nutritional yeast, and 1/4 cup sage. Blend until very, very smooth. Add more water to thin out to consistency you like. Season to taste with salt and pepper.
In a large skillet heat remaining olive oil over medium-high heat. Add sausage, breaking it up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes.
Reduce heat to medium and pour 1/2 of sauce over sausage and mix. Continue cooking and stirring until mixture turns a light caramel color. Add more sauce and thin out sauce with water or chicken broth to desired consistency. Season to taste with salt and pepper.
Use a fork to scrape the spaghetti squash flesh into strands. Divide the squash among bowls and top with Cashew Sauce. Top with fried sage leaves and sprinkle with red pepper flakes.