cookware
- baking sheet
- hand blender
- saucepan
- fork
1 | Soak the cashews the night before. |
2 | Microwave the squash for about 5 minutes per pound. Rotate the squash every 5 minutes during the cooking cycle. The surface will be slightly soft when its fully cooked. |
3 | While squash is cooking, prepare the sauce. Drain and rinse the cashews, and add them with the broth, garlic, celery, curry powder and sea salt to a small saucepan. Combine with a hand blender until smooth, about 1 minute. |
4 | Gently warm the saucepan taking care not to boil the contents. |
5 | Once the squash is cool enough to handle out of the microwave, cut it at the equator. (You get longer strands this way.) Scrape the inside of the squash with a fork. This will produce spaghetti-like strands. Add to your serving bowl. |
6 | Mix in just enough cashew-curry sauce to coat the spaghetti squash. Top with cilantro and the crushed cashews. Serve and enjoy immediately. |
source: inspired by Sushi Ran, sauce adapted from Vanille Verte