Creamy Sausage & Spinach Spaghetti Squash
Creamy Sausage and Spinach Spaghetti Squash was inspired from a recipe we made a ton a couple years back when doing the Whole30. It’s dairy-free optional, but in my opinion cheese makes everything better! The creamy sauce is made from cashews that get blended into the most dreamy sauce! If you’re looking for delicious Whole30 recipes, we found a lot here that were helpful.
The Cashew Sauce
So how does it get so creamy without dairy? I soaked the cashews in boiling water for 30 minutes. The timing works perfectly because the squash and garlic roast for about 35-40 minutes. The boiling water softens the cashews so they blend up easily into a creamy sauce with the garlic, milk, and nutritional yeast. Nutritional yeast is what gives dairy free sauces that cheesy vibe! A high powered blender works best if you have one. I’ve linked and pictured the one I use below.
I used my favorite chicken sausage in this recipe, but many other proteins would be really good. Sliced chicken, ground turkey, or other types of sausages. I think using sausage works best for added flavor. I often use chicken apple sausage, or spinach feta chicken sausage. There are lots of tasty ones out there these days!
The spinach is versatile too, and can be swapped with other greens. I like to use spinach because it wilts down really nicely so you can use a lot of it. You could use finely chopped kale or collards too.
This Creamy Sausage and Spinach Spaghetti Squash is such a comforting dish without being heavy, we love it! It also re-heats as leftovers really well, and would actually freeze well too if you’re looking to meal prep or deliver a meal to someone in need. Hope you enjoy!
If you love spaghetti squash you must try my Creamy Brie Spaghetti Squash, so good!
Shop this post
This post may contain affiliate links which won’t change your price but will share some commission.
Creamy Sausage & Spinach Spaghetti Squash
A creamy cashew sauce bind together chicken sausage, baby spinach, and roasted spaghetti squash. Dairy-free optional!
- 1 medium spaghetti squash
- 1/2 bulb garlic
- 3/4 cup raw cashews
- 2 1/2 cups boiling water
- 3/4 cup unsweetened almond or cashew milk (or any dairy milk)
- 1 tbsp (heaping) nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- Drizzle olive oil
- 1/2 medium yellow or white onion chopped
- 12 oz chicken sausage (4 links) sliced
- 2 handfuls baby spinach
- Salt and black pepper to taste
- 1/4 cup fresh grated Parmesan cheese optional
- Minced parsley for garnish
- Red pepper flakes for heat optional
Preheat oven to 425°. Line a baking sheet pan with parchment paper. Slice spaghetti squash in half horizontally. Scoop out and discard seeds. Lightly drizzle inside with olive oil, season with a sprinkle of salt and pepper. Place face down on baking sheet. Take 1/2 bulb of garlic (leaving the bulb in tact), and slice off the tips. Lay onto a piece of foil, drizzle with olive oil and wrap in foil. Place on the same baking pan as squash. Roast for 35-40 minutes. Shred roasted squash with a fork and put into a bowl until ready to use. Garlic will be used in sauce.
In a heat proof bowl, add raw cashews and boiling water, cover with a plate and allow to sit for 30 minutes. After 30 minutes, drain cashews and add to a blender (high-powered preferred) along with milk, lemon juice, nutritional yeast, roasted garlic from above (squeezed out of casing), and salt. Blend on high for 2 minutes, until creamy.
Drizzle a bit of olive oil (about 1/2 tbsp) into a large skillet. Over medium heat sauté onions and chicken sausage until onions are soft. Stir in baby spinach, it will wilt down to almost nothing. Stir in creamy cashew sauce and spaghetti squash. Combine until everything is coated. Stir in grated parm if desired, season with additional salt and pepper to taste. Add a pinch of red pepper flakes for heat if desired. Enjoy immediately!
I’ve always used a high-powered blender for this sauce, but a regular blender or food processor should work, it may just take a bit more patience to get it smooth.
Delicious as a dairy-free meal, but I always love adding cheese, just kicks the flavor up a bit!
Other added veggies would be good in this too, add whatever you have!