Creamy Spaghetti Squash Pasta {Slow-Cooker}

What do you get when you mix a squash....

coconut oil...

cashew cream...


and a slow cooker...??

A really delicious AND easy dinner! (not to mention vegan + gluten-free)

Inspired by Oh She Glows Luxurious Pasta recipe, I came up with my own "mama-pressed-for-time" version!

You'll have to ignore the mushy looking finished picture above, I promise you the flavours are delicious! You could also add some organic ground beef or vegan meatballs on top!

Hope you enjoy!

1 Glass Jar of Garlic Pasta Sauce (no added sugar)

3/4 Cup Cashews

3/4 Cup Almond Milk

2 Tbsp Nutritional Yeast

1 Tbsp Tomato Paste (optional)

Your choice of veggies (pictured above is leeks & mushrooms, spinach & fresh basil is another great choice)

1 Spaghetti Squash

Coconut Oil

  1. Cut the spaghetti squash in half, gut the seeds. 
  2. Brush with coconut oil
  3. Pour jar of pasta sauce in the bottom of the crockpot
  4. Blend cashews and almond milk in a high speed blender, like a Vitamix
  5. Add cashew cream to crockpot
  6. Stir in nutritional yeast & tomato paste
  7. Add veggies to the crockpot, cover them in tomato cream sauce
  8. Place spaghetti squash face down in the crockpot.
  9. Cook on low heat for 3-4 hours.
  10. Using a fork, scrape out the spaghetti squash "noodles" from the shell, stir into the tomato cream sauce mixture.
  11. Enjoy!