Spaghetti Squash with Asparagus and Bacon
Author: Michele Rosen [modified]
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6 servings
INGREDIENTS
Olive oil for the squash, and asparagus
Sea salt and black pepper to taste,
1 medium to large spaghetti squash
8 Tablespoons nitrate free bacon bits
1 bunch asparagus woody ends removed and cut into 1” pieces {12 to 16 ozs.}
Creamy Sauce:
3/4 cup cashews
1 1/2 Tablespoons fresh lemon juice
2/3 cup almond milk plain unsweetened, warmed
1/2 teaspoon sea salt or more, to taste
2 tablespoons nutritional yeast or vegan parmesan
INSTRUCTIONS
1. Preheat your oven to 400°F. Cook spaghetti squash and asparagus simultaneously.
2.COOK SPAGHETTI SQUASH: Use a sharp knife and slice spaghetti squash lengthwise. Soften in microwave it too hard to slice in 1 minute increments after poking with a fork. Use a spoon to scoop out the seeds. Next, lightly drizzle the insides with olive oil and sprinkle with salt and pepper. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven. Roast it for 30 to 40 minutes. Separate strands into long spaghetti noodles and place in a large serving bowl.
3. COOK ASPARAGUS: Place the 1" asparagus pieces on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp
4. CREAM SAUCE: In a high speed blender, combine the cashews, lemon juice, almond milk, sea salt and nutritional yeast. Blend on high speed until smooth and creamy.
5. COMBINE: Toss the sauce with the spaghetti squash noodles, asparagus and crumbled bacon.
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