Spaghetti Squash with Arrabbiata, Kale Cashew Pesto, and Vegan Almond Ricotta

Name: Spaghetti Squash with Arrabbiata, Kale Cashew Pesto, and Vegan Almond Ricotta
Prep time: 15 min
Cook time: 45 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 head Spaghetti squash; 1 tbsp Olive oil; 1 cup Arrabbiata sauce; 0.25 cup Kale cashew pesto; 0.25 cup Vegan almond ricotta

15 mins prepServes 2

More vegan ricotta 😏 Spaghetti Squash with arrabbiata sauce, kale cashew pesto, and my homemade vegan almond ricotta!

2 servings

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Instructions

1. To prepare the spaghetti squash, cut it in half lengthwise and scoop out the pulp.
2. Place the squash halves face down on a baking sheet with a little olive oil.
3. Bake at 400°F (200°C) for about 40 minutes, or until tender.
4. Once baked, use a fork to scoop out the inside of the squash, which will turn into noodles.
5. In a pan, heat the arrabbiata sauce until warm.
6. Add the spaghetti squash noodles to the pan with the arrabbiata sauce and mix until everything is warm and well combined.
7. Serve by adding kale cashew pesto and vegan almond ricotta on top.

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Spaghetti Squash with Arrabbiata, Kale Cashew Pesto, and Vegan Almond Ricotta

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