Vegan Pesto Spaghetti Squash with Mushrooms Sun Dried Tomatoes

Ingredients

• 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
• 4 tablespoons extra-virgin olive oil, divided
• 8 ounces cremini mushrooms, sliced
• ½ cup julienned sun-dried tomatoes
• ½ teaspoon salt, divided
• 1 cup packed fresh basil leaves
• 2 cloves garlic, coarsely chopped
• ⅓ cup unsalted raw cashews
• 3 tablespoons lemon juice
• 2 teaspoons nutritional yeast
• ½ teaspoon ground pepper

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