Fresh and flavorful, this dish uses cashews to create a dairy-free pesto you’ll love. Depending on the size of the squash you use, you might have leftover sauce. Use it as a zesty vegetable dip or spread on crusty bread.

1 spaghetti squash
1/4 cup plus 1–2 teaspoons olive oil, divided use
3/4 cup raw cashews, divided use
2 lemons
2 cups fresh basil
1 avocado, pitted
3 tablespoons water
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper

1. Preheat oven to 400 degrees. Line a baking sheet with parchment. Halve the spaghetti squash and scoop out the seeds. Rub the insides of the squash with 1–2 teaspoons olive oil, then place cut-side down on the baking sheet. Bake 40 minutes or until tender.

2. Meanwhile, chop 1/4 cup cashews, then toast in a dry pan over medium heat until golden brown. Set aside for topping.

3. Zest 1 lemon for topping if desired, then juice both. Measure out 1/4 cup juice and set aside the rest.

4. In a food processor, combine basil, remaining cashews, avocado, 1/4 cup lemon juice, remaining olive oil, water, garlic, salt and pepper. Blend until a smooth pesto forms. Taste and add more lemon juice, salt or pepper if desired.

5. Once the squash is done, use a fork to shred the inside to make “noodles” and scoop into a bowl. Add pesto and mix well. Serve topped with toasted cashews and lemon zest.

Serves 2–4.