Creamy fire toasted tomato sauce with spaghetti squash

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Creamy fire roasted tomato sauce over spaghetti squash with peas and pumpkin seeds: this seemingly indulgent dish is the perfect comfort food for fall, plus-it is both vegan and paleo friendly. Find out how to make the recipe below!



  • 1/2 cup of soaked cashews
  • 2 tomatoes (diced)
  • 1 13 oz can of diced fire roasted tomatoes (get organic/bpa free can if possible)
  • 2 tbsp tomato paste
  • 1/2 cup coconut milk
  • pinch of sea salt
  • handful of basil leaves or 1 tsp dried basil
  • 1 tsp black pepper
  • 4 garlic cloves
  • 1 small onion
  • 1/4 cup red wine (optional)
  • green peas
  • pumpkin seeds
  • 1 or 2 spaghetti squash
  • 1/4 cup olive oil


Start off by getting your spaghetti squash cooking in the oven before you start making the sauce. Preheat the oven to 350 degrees F. Cut the squash in half, spoon out the seeds and brush the squash halves with olive oil, salt and pepper and bake for about 35-40 minutes. Let cool and set aside.

In a medium to large sized pot, heat olive oil and add onion and garlic until softened/translucent. Next, add diced tomatoes (both fresh and canned), tomato paste, coconut milk, basil, salt and pepper and let simmer for about 20 minutes until all is combined. I added a splash of cabernet sauvignon, but this is entirely optional. Let the mixture in the pot cool and then add to blender or food processor with your soaked cashews. Blend together until you have a creamy light orange colored tomato sauce.

Scrape all of the spaghetti squash into a large bowl. Add the tomato sauce, peas, and pumpkin seeds and mix together. Enjoy!


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