Culinary Wednesday: Cashew Pesto Spaghetti Squash with BC Spot Prawns

Summer is almost here! As West Coast girls – This means fresh Pacific Ocean seafood is about to tantalize our taste buds.

A friend recently shared this GF+Vegan Cashew Pesto recipe paired with Spaghetti Squash with us. We tried it out and 100% approve. Spaghetti Squash is the best substitute for pasta, and still has an “el dente” texture with a sweet finish. The cashews in the pesto offer a creamy texture and contain healthy monounsaturated fat that promote good cardiovascular health.

Always buy your seafood local & wild (and fresh if possible). Not only will it taste better –  but the nutritional differences are quite substantial.

Cashew Pesto Spaghetti Squash with BC Spot Prawns


Cashew Pesto

  • 3/4 cup raw cashews
  • 1 cup fresh basil (or more to taste)
  • 1-2 cloves garlic
  • 2 Tbsp. nutritional yeast
  • Juice from 1/2 lemon
  • 1/8 tsp. salt
  • 1/4 cup vegetable broth
  • 1/4 cup olive oil

Soak the cashews 4 hours (or boil the cashews in hot water for 15 minutes), then rinse and drain. Add all ingredients to a food processor or high speed blender, and blend until desired consistency. Taste and adjust seasonings if necessary. Add more lemon juice, broth, or olive oil if you’d like a thinner consistency. Keeps about 3 days covered in the refrigerator.

Spaghetti Squash

  • Heat oven to 375 degrees.
  • Cut Squash in half, remove seeds in centre.
  • Brush the inside of each half with olive oil and sprinkle with coarse salt and freshly ground black pepper.
  • Place cut sides down on a rimmed baking sheet and put sheet into the oven.
  • Bake for about 40 minutes, or until you can easily pierce the squash with a fork.
  • Using a fork, scoop out squash. It should come out as little strings similar to spaghetti noodles.

Spot Prawns

  • 1 tsp coconut oil
  • 2 cloves of garlic, diced
  • 10 peeled spot prawns

Heat all ingredients together over high heat for 2-4 minutes.

Combine all ingredients together with 1 cup of diced cherry tomatoes. Serve hot or cold.


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