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2 people

Total time

70 minutes






  • 1 spaghetti squash (halved with seeds removed)
  • olive oil ((divided))
  • salt and pepper
  • 1 cup raw cashews (chopped into pieces )
  • 1 lemon (juice of )
  • 2 tbsp olive oil ((divided))
  • ½ tsp salt
  • 1 tbsp water ( plus more for boiling )
  • ½ lb lean ground beef
  • ½ onion (diced)
  • 2 cloves of garlic
  • ½ tsp paprika
  • 1 can whole tomatoes
  • ½ tsp dried oregano
  • ½ tsp dried basil


  1. Preheat oven to 400 degrees. Drizzle about 1 tsp of olive oil over the flesh of the spaghetti squash. Sprinkle over a pinch of salt and pepper. Place the squash cut side down on top of a foil lined baking sheet.
  2. Place cashew pieces in a small sauce pan and cover with water. Place on the stove over medium high heat and bring to a boil. Once at a boil, reduce heat to medium low and cover. Let simmer for at least 20 minutes. One nuts are soft, strain the cashews from the boiling water. Place cashews in a food processor. Add in lemon juice, olive oil, salt, and water and process until it forms a consistency similar to ricotta cheese, about 2 minutes on high.
  3. To make the sauce, place a large saute pan over medium high heat. Saute onions and garlic in 1-2 tsp of olive oil until onions are translucent. Add in ground beef and break up with a spoon. Cook until turkey is brown and no longer pink.
  4. Sprinkle paprika, and a couple pinches of salt and pepper over the beef. Pour in the tomatoes and break apart with the spoon until it forms a chunky sauce. Sprinkle in oregano and basil. Bring to a simmer then reduce heat and cover. Continue to cook until squash is done, about 20-30 minutes.
  5. Once squash is finished roasting, pull apart the flesh with a fork to form a noodle like texture. Spoon the nut cheese on top and spread out with the back of a spoon. Then top with a generous serving of the meat sauce. Place back in the oven for 5 minutes, then serve immediately.
  6. View the recipe instructions at The Honey Blonde

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