Spaghetti Squash Casserole

I have a new favorite dish to eat and prepare! I posted about it on facebook and twitter and received numerous requests to post a recipe... the people have spoken and I have answered their calls.  When I was preparing it, I wasn't thinking about the casserole in the form of a recipe, it was more just things that I threw together, so measurements are estimated not exact.

This is fairly easy to make and ridiculously delicious. I'm looking forward to feeding it to my family and perhaps preparing this dish for clients as well.

Spaghetti Squash Casserole with Basil Cashew Cream
Ingredients 
2 lb Spaghetti squash
2 T olive oil, divided 
2 portabello mushroom caps, thinly sliced
1 tsp dried thyme, or 2 tsp fresh 
1 small bunch fresh spinach, chopped 
1 recipe basil cashew cream (below)
2 T fresh basil, chiffonade 
salt and pepper, to taste

Directions 
1. Preheat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Place on a parchment lined baking sheet, or a glass baking dish, cut side up. Coat both cut sides with 1 tablespoon of the olive oil and sprinkle with a little sea salt and black pepper. Roast for 45 min to 1 hour, until squash is fork tender. (I like to flip the squash half way through roasting.)

2. Meanwhile, heat the other tablespoon of olive oil in a medium skillet over medium heat. Saute mushrooms, sprinkled with thyme and a dash of sea salt and black pepper until tender, about 5 minutes. Set aside. Prepare basil cashew cream.

3. When squash is done, remove from oven, but leave oven turned on. Use a fork to scrap out the pulp of the squash into spaghetti like strands. Transfer "spaghetti" to a lightly oiled casserole dish. Toss with spinach and mushrooms and pour basil cashew cream over the top, mixing in until all is well combined. 
4. Bake casserole for 15 minutes, until heated through. Cashew cream will turn to a drier texture, almost like a ricotta. Sprinkle fresh basil over the top and serve warm.  Also tastes great cold if you manage to have leftovers!

Basil Cashew Cream 
Ingredients 
1 C raw cashews
1/2 C water
2 T lemon juice
1/2 tsp salt
1/4 C to 1/2 C basil

Directions 
1. In a food processor, or dry blender, grind cashews to a fine powder.
2. Add remaining ingredients, except the basil, and blend until smooth and creamy.
3. Add basil and pulse until combined.