I got this idea when I saw a recipe for cashew cheese on a website called Choosing Raw. I am not a raw food-ist, nor do I think I could ever be, but I love some of the ideas from raw food kitchens.

This recipe uses spaghetti squash as “pasta” but if that’s a little far out for you feel free to substitute your favorite pasta.  The use of spaghetti squash does keep the calorie count down, which is nice since the cashew “cheese” is rather high in calories (but don’t be scared, the overall nutritional value of this dish is awesome…lean protein, healthy fats, good carbs.  It’s all here!).

I want to work on taking better food photos in the future, and went out today to get some new plates and placemats to use as props for my culinary creations.  My boyfriend is going to let me use his better camera and my friend and I went out today and took pictures of the fall colors as a “warm-up” to get my photography juices flowing.  So hopefully in the near future, expect some great food pictures!

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