There's actually no vodka in this sauce, so, not sure why it's called vodka sauce... Twas delicious though!
Source: Dishing Out Health | Serves: 2-4 | Time: 1.5 hr
Changes: I did one big squash instead of two small ones; reduced the amount of spinach, just because of what I had on hand; replaced shallot with red onion; aand I skipped basil in the recipe since I used basil infused EVO
1 large spaghetti #squash
4 tbsp Tubby Olive basil-infused EVO, divided
1 1/4 tsp salt, divided
1/3 cup raw cashews
1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup nutritional yeast
1 tbsp fresh lemon juice
3/4 tsp black pepper
8 oz cremini #mushrooms, thinly sliced
1/2 cup red onion, chopped
2 1/2 cups fresh #spinach
3 garlic cloves minced
Chopped basil leaves, for garnish
Preheat oven to 400°F. Slice squashes in half lengthwise. Scoop out seeds and brush flesh with 1 tbsp of the oil. Season with 1/2 tsp salt and place flesh-down on a rimmed baking sheet lined with foil. Bake squash until fork-tender, about 35 to 45 minutes, depending on size.
Meanwhile, bring 1 1/4 cups water to a boil. Add cashews to water and remove from heat. Let stand 15-20 minutes.
Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast, lemon juice, 2 tbsp. of the olive oil and 1/2 tsp. salt; blend until smooth. Stir in black pepper and side aside.
Heat 1 tbsp oil in a large skillet over medium heat. Add mushrooms and shallots; cook 6 to 7 minutes, stirring occasionally, until mushrooms are golden. Stir in spinach and garlic; cook 2 minutes, stirring frequently, until spinach is wilted. Season with remaining 1/4 tsp salt. Add vodka sauce to pan and stir to coat veggies; cook 1 minute to warm through.
To assemble, divide vodka sauce and veggie mixture evenly between squash boats.
Garnish with fresh basil, if desired.
Food & Drink
5 glasses of water
2 glasses of diet coke
2 cups of coffee
Peanut butter & banana sandwich
1/4 cup of Kalamata olives
1 piece of cheese
2 mile walk
1 mile walk
9,024 total steps