Creamy Spaghetti Squash with Capers


As you get to know me as a homesteader, you will see my pure love for squashes. We grow all sorts of varieties to store for winter recipes, and spaghetti squash is definitely on the list. Spaghetti squash is just one of those vegetables I go "wow, God is good" about. I mean, how can you get bored with eating plants when there is such a thing as a buttery, naturally shredded textured food that just melts in your mouth when roasted in the oven- nothing extra needed? So spaghetti squash is awesome just as it is, but here is a recipe that makes it a total winner and completes your dinner table as a wholesome side. The creaminess comes from a stove top cashew cheese method and the addition of salty capers brings this dish total balance. Fresh basil or rosemary would also be a lovely addition, in the place of the capers, however fresh herbs are not always easy to get a hold of in the winter months, when you are following seasonal cooking methods.  

What I love this dish:

  • Vegetable side.
  • Comes together quickly.
  • Few ingredients.
  • Oil free.
  • Vegan.
  • Warm and creamy side that is healthy and filling.   



  1. 1 large spaghetti squash
  2. 1/2 cup cashews, soaking needed without a high speed blender
  3. 1 tablespoon tapioca starch
  4.  1 tablespoon nutritional yeast
  5. 1/2 teaspoon onion powder 
  6. 1 tsp salt
  7. 1 cup water
  8. 2 tablespoon capers


Preheat oven to 350 degrees. Cut squash in half lengthwise, de-seed and place in roasting pan for 25 minutes or until fork tender. While squash is cooking, place ingredients 2-7 in blender until smooth. Transfer liquid to sauce pan and heat on medium high heat, stirring to prevent burning while liquid thickens into cheesey consistansy. Add fork pulled spaghetti squash to mixture with capers and salt/ pepper to taste. Stir till combined and transfer to serving dish while, serve warm.