SPAGHETTI SQUASH WITH CASHEW KALE CREAM SAUCE #Keto

Here's the breakdown:

Roasted spaghetti squash...

Creamy cashew sauce...

Sauteed garlic, onion, and kale...

Ingredients

PASTA

1 large or 2 small spaghetti squash
SAUCE

1 cup raw unsalted cashews
1 cup filtered water *plus more if needed to reach desired consistency
2 heaping Tbsp nutritional yeast
1/2 tsp sea salt
2 Tbsp lemon juice
Zest of 1 lemon
1 Tbsp olive oil
1 clove garlic, minced
1 small-medium yellow onion, chopped
1 large bunch kale, destemmed and roughly torn
Instructions

Preheat the oven to 400 degrees (F) and prepare a baking sheet with olive oil.
Carefully halve spaghetti squash using a sharp knife. *My favorite way to open spaghetti squash is to pierce the skin of the squash with your knife in the outline of how you plan to cut the squash (lengthwise). Put it in the microwave for 5 minutes. Then cut along where you made the knife marks to open. This makes it much easier (and safer!). Use an ice cream scoop or sharp spoon to scrape out the seeds and most of the stringy parts.
Brush the interior with olive oil and sprinkle with seat salt and pepper. Place cut-side down on the baking sheet. Roast for about 40 minutes, or until the knife easily pierces the skin and flesh. Remove from oven and set aside.
While the squash is cooking, add the cashews, water, nutritional yeast, salt, lemon juice, and lemon zest to a blender or food processor and blend into a smooth sauce. Set aside.
Heat olive oil in a large skillet over medium high heat. Add the garlic and onions and cook until the onions become soft and translucent (about 4-5 minutes). Add the kale and cook until the leaves become a bit tender (about 3-4 minutes).
Turn off the heat and add cashew cream sauce to the skillet with the onion/kale mixture.
Use a fork to scoop out spaghetti squash into fine strings and divide between two serving plates. Top with desired amount of cashew cream sauce.
Enjoy!
Notes

*Store leftovers covered in the refrigerator for up to 3 days, though this dish is best when fresh.

*I like to use a towel or cheese cloth to strain the spaghetti squash noodles to get the excess water out before serving.

http://www.wholelivinglauren.com/new-blog/2016/11/12/spaghetti-squash-with-kale-cashew-cream-sauce