The other day, I was at my cottage, miles away from a grocery store, and had to prepare dinner for my husband and my dad. There wasn’t a whole lot in the house, so I had to get creative.

I ended up making one of my most favorite recipes yet!

Here is a recipe for my new favorite roasted spaghetti squash:

1 medium sized spaghetti squash, cut in half lengthwise and seeds removed
1lb cherry tomatoes, rinsed and dried
1 medium sized onion, sliced
1/4 cup raw or roasted cashews, roughly chopped
1 handful of fresh basil leaves, roughly chopped
Extra virgin olive oil (EVOO)
Sea salt
Ground black pepper

Preheat oven to 400F.

1. Heat 1 tablespoon EVOO in a skillet over medium-low heat. Saute your onions in the skillet for about 40 minutes or until browned. Stir every 5-10 minutes to avoid burning.

2. In the meantime, drizzle 1/2 tsp EVOO onto each of your spaghetti squash halves, massaging the oil into the flesh. Place the two squash halves – flesh side down – in a pyrex or glass baking dish. Fill the dish with water so that it comes up between 1/2 and 1 inch. Set aside.

3. Place your cherry tomatoes on a sheet pan and drizzle with 1 tbsp EVOO, 1/2-1 tsp sea salt, and 1/2 tsp ground black pepper. Using your hands, toss to ensure all of the tomatoes get coated in oil.

4. Place both the tomatoes and the squash in the oven at the same time. Roast the tomatoes for 25 minutes, and the squash for 30-45 minutes, or until tender (you will know the squash is ready when you stick a fork in the skin and it comes out without any resistance).

5. Once ready, run a fork along the squash to dislodge it, and place in a glass bowl. Add in the roasted cherry tomatoes, caramelized onions, fresh basil, and cashews. Add in 1/2 tsp of ground black pepper, 1/2 tsp of sea salt, and 1 tbsp EVOO. Toss and taste to adjust seasonings if need be.

6. Serve hot or cold!