Cut the spaghetti squash in half and scrape out seeds, an ice cream scooper makes a great tool for scraping. Sprinkle with salt and pepper. Place face down on parchment lined cookie sheet. Bake for 30-40 minutes or until fork pierces skin easily.
For the Cashew Walnut Cream Sauce:
Soak the nuts for at least two hours in a bowl of water, make sure the water covers them completely since they puff up while soaking.
Put nuts and about ½ cup of the soaking water in food processor with the salt and pepper. Blend until smooth and creamy, add more salt/pepper to get to desired taste. Also add more water to get to desired consistency.
To Prepare Pasta:
While the spaghetti squash is baking, make your sauce. Using a sauté pan, sauté mushrooms in oil or veggie broth with a dash of salt. Once soft, remove from heat and set aside. I put them in the pot that I will cook my pasta in to reduce cleaning extra bowls.
Next, sauté diced onion in a drizzle of oil or veggie broth until soft but not browned.
Add in cooking wine and garlic. Cook down until the wine is about half of what it started.
Add in veggie broth and 2 cups Cashew Walnut Cream sauce and mix until well combined.
Simmer on medium low until sauce thickens. Taste and add salt if needed. Once thick, add mushrooms back in and mix well. Turn off heat.
Next cook your pasta according to directions on package (again I use the pot I stored the mushrooms in), making sure to retain ½ - 1 cup of the paste water when draining. Add pasta back into pot.
Once spaghetti squash is done, take them out of the oven and use a fork to “spaghetti” the insides.
Add the “spaghetti” to the pot of pasta and combine.
Add in the sauce along with ¼ cup pasta water. Mix well and add more pasta water ¼ cup at a time until sauce is creamy and not too thick. Be careful to add pasta water in slowly so you don’t make the sauce too thin.