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Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce

Alexis Joseph, MS, RD, LD
  • 55 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Artichoke hearts

1

pkg Baby bell mushrooms

1 15 ounce can

Chickpeas

2 cloves

Garlic

1/3 cup

Parsley

1

Red onion, medium

1

Spaghetti squash, large

3 cups

Spinach

1

Salt and pepper

1 tbsp

Olive oil, extra virgin

1/2 cup

Cashews, raw