Preheat oven to 375°.
Cut spaghetti squash into quarters like in the picture above. It’s a little tough, but you can do it!
Remove the seeds.
Bake for 40 minutes, allow to cool, and scoop out the insides.
While the squash is cooking, start your sauce.
Blend 2 beefsteak tomatoes, 1 tbsp. minced garlic, 1/2 tbsp kelp granules, 1/2 an onion, 1 tbsp Italian seasonings, 1 tsp freshly ground black pepper, and 1 tbsp olive oil until smooth.
Preheat a saucepan over medium heat and add tomato mix to it. While that is cooking, blend 1/2 cup cashews with enough water to just cover it until smooth. Depending on your blender this could take several minutes. Add to tomato mix and stir to combine.
Sautee half a green and half a red bell pepper, diced, with 1/2 cup mushrooms, diced, and add to sauce.
Cook for about 10-15 more minutes, add more salt/pepper to taste.
Add to squash and enjoy!