Spaghetti Squash With Creamy Vegan Sundried Tomato Sauce, White Beans, and Crispy Kale

1/2 Large Spaghetti Squash
1/2 cups oaked cashews (overnight)
1/4 cup nutritional yeast
2 cloves of garlic
1/4 cup sundried tomatoes
1 cup filtered water
1 tablespoon olive oil
1/4 cup white beans
3 leaves of kale

1. Preheat oven to 350 degrees Fahrenheit. Slice spaghetti squash in half, lengthwise. Scoop out the pulp. Place face down on a baking sheet, and bake for 45 minutes. 

2. If you have a toaster oven or a double oven that can be heated to a different temperature, heat to 425 degrees for the kale. Break your kale leaves and place on a baking sheet, drizzling with olive oil. Bake for about 25 minutes, or until kale is crispy. Make sure to watch your kale so it doesn't blacken or burn. If you don't have another oven, wait until spaghetti squash is finished cooking, then increase temperature to cook kale. 

2. To make sauce, blend cashews, nutritional yeast, garlic, sundried tomatoes, olive oil, and water until smooth and creamy. Transfer to small pot and heat for 1 minute, stirring to thicken.

3. Scoop out spaghetti squash with a bowl. Toss in beans as well as sauce until squash is covered. Crumble the crispy kale with your hands and sprinkle over bowl. 

This recipe is vegetarian, vegan, and gluten-free, and can be made paleo with the removal of white beans.