Creamy Spaghetti Squash Paleo & Vegan

Think going without dairy is a hardship? You won't when you taste this creamy spaghetti squash recipe

Creamy Spaghetti Squash Paleo & Vegan


  • 1 spaghetti squash
  • 3/4 cup raw cashews or almonds
  • 1 red pepper, diced
  • 1/2 large onion, diced
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • 1 1/2 large avocado
  • juice of 1/2 lemon
  • handful fresh parsley, chopped
  • 1 cup frozen peas
  • sea salt to taste
  • 1 tbsp olive oil for onions and peppersspaghetti-squash-2_2158


  1. Soak cashews or almonds in a bowl of water for a few hours.
  2. Cut squash in half and remove seeds
  3. Place squash face down in an oven proof dish with a little water in the bottom of the pan and bake 375F for 40 minutes.
  4. Scrape cooked squash into a bowl
  5. Drain and rinse nuts. Place in your blender or Vitamix. If you are using a blender you may wish to blend your nuts first a bit
  6. To blender, add in avocado, garlic, olive oil, lemon juice and salt. Blend until creamy. You may need to add a bit more olive oil depending on how moist your avocado is
  7. In a frying pan cook onions and peppers in a little olive oil until starting to brown
  8. Bring peas to a boil and turn off
  9. Pour avocado mixture in with squash and mix well.
  10. Top with onions, red peppers and cooked peas
  11. Sprinkle parsley on top

For more information about Spaghetti Squash check out this article from


About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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