Roasted Spaghetti Squash with Plums and Cashew Sauce (grain-free & vegan)
Serves: 2-4 servings
  • 1 medium spaghetti squash
  • 6-8 medium plums
  • 1tbsp olive oil
  • ½tbsp maple syrup
  • sea salt
  • 3 rosemary sprigs
  • Cashew sauce:
  • 1 cup cashews, soaked for 3 hours
  • pinch sea salt
  • good pinch cardamom
  • 1tbsp maple syrup
  • ¼tsp vanilla
  • ¾ cup almond milk
  • Toasted flaked almonds for topping
  1. Preheat the oven to 200°C (180°C fan)
  2. Carefully trim spaghetti squash on each end and cut into half. Scrape out the seeds with a spoon. Brush the edges with a little olive oil and place cut size down onto a baking sheet. Bake for 30-40 minutes until the flesh is soft when pierced with a fork.
  3. Cut the plums in half and place facing up onto baking dish. Drizzle with a little olive oil, maple syrup and sprinkle of sea salt. Place rosemary sprigs around and bake for about 15 minutes until slightly toasted.
  4. While everything is roasting prepare the cashew sauce. Rinse well and drain the cashews. Place all of the ingredients into high speed blender, but save a ¼ cup of almond milk to add later. Blend until smooth and add the rest of the almond milk until you achieve desired consistency.
  5. Once the spaghetti squash is soft, take a fork and gently pull the inside of the squash to create spaghetti like strands.
  6. If you like to serve this dish inside the squash like me, top with roasted plums, cashew sauce and sprinkle of toasted flaked almonds.
  7. Serve immediately.
  8. Enjoy!
Recipe by Nirvana Cakery at