"Tender, roasted spaghetti squash smothered in a savory vegan cream sauce and topped with crispy, salty bacon...."
INGREDIENTS
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1 clove garlic
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1/4 t parsley
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1/4 t basil
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3/4 cup unsweetened coconut milk
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1/2 cup cashews, soaked in water up to one hour
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1/4 cup nutritional yeast
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1 medium spaghetti squash, sliced lengthwise in half with seeds removed
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1 T coconut oil
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Salt and pepper, to taste
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Two slices bacon, cooked
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1/2 t crushed red pepper flakes
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1 T chopped parsley