Vegan Pesto Spaghetti Squash with Mushrooms Sun Dried Tomatoes
Ingredients
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 4 tablespoons extra-virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- ½ cup julienned sun-dried tomatoes
- ½ teaspoon salt, divided
- 1 cup packed fresh basil leaves
- 2 cloves garlic, coarsely chopped
- ⅓ cup unsalted raw cashews
- 3 tablespoons lemon juice
- 2 teaspoons nutritional yeast
- ½ teaspoon ground pepper
Instructions
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