Step 1

Bake the spaghetti squash per our How to Bake a Spaghetti Squash recipe, set aside.

Step 2

Steam the small broccoli florets until they reach the desired tenderness, set aside.

Step 3

In a large skillet, add all the Base Ingredients and the Spice/Herb Ingredients, heat over medium heat for several minutes, whisking constantly to incorporate and dissolve the cashew butter into the sauce.

Step 4

Make the slurry by placing the cornstarch (or arrowroot powder) into a small bowl, add the water, whisk well to combine, and dissolve the cornstarch, set aside.

Step 5

Bring the skillet mixture to a boil, then immediately lower to medium heat, stir in the cornstarch slurry, stirring constantly to thicken the sauce. Stir for several minutes.

Step 6

Add the steamed small broccoli florets, gently stir, allow to simmer for several minutes. Serve over baked spaghetti squash.