1.5Ccashews soaked in 2 cups boiling water for 5 minutesthen drained.
6garlic cloves minced
Juice of 1/2 a lemon
4ozplant based cream cheeseI used Violife
1Cunsweetened almond milk
salt and pepper to taste
For the squash boats
2medium spaghetti squash
1bag broccoli floretssteamed then coarsely chopped
1Csun dried tomatoes sliced in oiloil partially drained
1/2Cshredded plant based mozzarella
Set the oven to 425. Pierce the squash all around with a knife then bake on a baking sheet for 60 minutes. Let the squash cool then cut each in half, remove the seeds and then shred with a fork, transferring the “spaghetti” to a bowl. Save the squash bowls for serving.
In a saute pan, heat olive oil over medium and add onions and garlic. Add a pinch of salt, then cook for 3-4 minutes, or until onions have slightly softened and the garlic becomes fragrant. Transfer the onions and garlic along with the remaining sauce ingredients into a food processor and blend until it becomes a smooth and thick consistency. Add salt and pepper to taste, then warm in a saucepan over low heat.
Mix broccoli florets, sun dried tomatoes, spinach, spaghetti squash and Alfredo sauce in a bowl, then add salt to taste. Spoon mixture evenly in each of the four squash bowls and divide the cheese evenly over the top of each half.
Place squash bowls on a baking sheet and broil on high for 5-8 minutes or until the cheese starts to melt and brown. Serve and enjoy!