Prepare spaghetti squash:
Cut in half.
Scoop out the seeds (dry and bake them for a snack :) )
Brush insides with olive oil and sprinkle with salt and pepper.
Bake at 425 degrees for about 1 hour, until tops are browning and skin is soft and flexible (might feel a little rubbery but a lot softer than when started)
Creamy cashew alfredo sauce:
1 1/4 cups raw cashews
2 TBSP lemon juice, freshly squeezed
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced garlic
1/2 cup water for blending
Blend everything in a food processor with HALF of the water. Gradually add the other half until it blends into a nice, thick sauce.
When spaghetti squash is done, let it sit until it's cool enough to handle. Scrape longways with a fork to form noodles. Stir in alfredo sauce and enjoy!
*Be careful, this recipe is extreeeemely addicting :)
