For the spaghetti squash

1. Preheat your oven to 400 degrees
2. To prep your spaghetti squash, slice the top and bottom off of each. Cut a thin slice off of a side of the squash to give you a flat surface, and then slice the spaghetti squash into 1/2 – 3/4 inch (ish) thick rings. Scoop the seeds out of each ring (SUPER extra easy if you use a grapefruit spoon)
3. Place squash on a parchment paper lined baking sheet, drizzle with olive oil on both sides, season with salt and pepper on both sides, and roast for 30 minutes, or until squash is tender when pierced with a fork
4. Let cool for a few minutes, and then – using a fork – gently pull the “noodles” away from the skin of the squash and set aside until the sauce is ready

For the sauce

1. Heat some olive oil in a large skillet over medium high heat. Add your sausage, season with salt and pepper, and cook, breaking up with a wooden spoon, until browned. Remove from the pan and set aside
2. In the same pan, add your onion and garlic (plus more oil if needed) and cook until slightly softened.
3. When softened, add your vodka and let it cook down for a few minutes
4. Add your whole canned tomatoes and break the tomatoes up with a spoon. Season with salt and pepper
5. Bring to a simmer and simmer for 20 minutes, stirring occasionally
6. To your blender, add your cashews, 3/4 cups of water, and your sauce that has finished simmering. Blend until the sauce is very smooth – about 30 seconds to 1 minute (if you have a high speed blender like a vitamix or blendtec, you can add the cashews in just as they are. If you have a regular blender, boil the cashews for 10 minutes and drain them (or soak them overnight and drain them) before adding to the blender with the water + sauce*)
7. Add the blended sauce back to your skillet, stir in the sausage you set aside, and simmer the sauce for 5 minutes. Season to taste
8. To assemble, add your spaghetti squash noodles to your bowl, top with sauce, and serve!