Alexis Joseph takes the chore out of eating smart. On her blog Hummusapien, Joseph shares well-tested, healthful recipes, like this Italian-inspired dish that replaces carb-heavy pasta with spaghetti squash.

Alexis Joseph takesthe chore out of eating smart. The registered dietitian charms our palates while pleasing our waistlines at Alchemy Juice Bar & Cafe. She's also the brains behind the never preachy blog Hummusapien, where Joseph shares well-tested, healthful recipes, like this Italian-inspired dish that replaces carb-heavy pasta with spaghetti squash, and makes it sing with a fiery vegan tomato sauce. "It is super decadent tasting and amazingly easy," Joseph says of the recipe, which gets its creaminess from cashews. She calls it approachable vegan food and adds the dish can be enhanced to appease omnivores (just add grilled chicken or meatballs) or veggie lovers (serve it over roasted broccoli or cauliflower).

Spaghetti Squash with Vegan Fire Roasted Tomato Cream Sauce

Start to finish: 50 minutes

(15 minutes active prep)

Servings: 2–3

Ingredients

For the tomato sauce:

?1/2 cup raw cashews, soaked

?1 15-ounce can diced fire roasted tomatoes

?1/4 cup basil leaves, chopped

?2 tablespoons water

?1/2 teaspoons salt

?Red pepper flakes (optional)

For the spaghetti squash:

?1 medium spaghetti squash

?2 teaspoons extra virgin olive oil

?2 teaspoons minced garlic

?Salt

?Freshly ground pepper

Instructions:

In a bowl, place cashews and cover with water. Allow cashews to soak for at least two hours or overnight.

Heat oven to 375 F. Slice spaghetti squash in half lengthwise and scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over the inside of each half. Then rub squash with minced garlic and sprinkle with salt and pepper.

On a baking sheet, place spaghetti squash face down and bake for 35 minutes.

Meanwhile, in a blender, place all sauce ingredients and combine until completely smooth and creamy. Set aside.

Use a fork to shred spaghetti squash into strands. Heat a pan over medium heat. Place squash in the pan and cover with roughly two-thirds of the sauce. Toss to combine until warmed through.

Top with more fresh basil and red pepper flakes prior to serving.