Place the cashews in a small bowl, add enough water to cover the nuts, and soak for 30 minutes.
Cut the spaghetti squash in half lengthwise and remove seeds.
Place the squash cut-side down on a glass or ceramic plate or baking dish and microwave for approximately 4 minutes until the inside is tender, or place the squash on an oiled baking sheet cut-side down and roast in the oven at 400 degrees for 25 – 30 minutes.
While the squash is cooking, drain the cashews and place them in a blender or food processor with the spinach, broth, garlic, salt, pepper, and nutmeg. Blend on high until the ingredients are pureed and completely smooth. Once the squash is cooked, use two forks to pull out and separate the insides.
Heat the sauce gently until warm in a small saucepan or the microwave.
Pour some sauce into a shallow bowl, place a scoop of squash on top, and garnish with cherry tomato halves, fresh basil, capers, and grated parmesan cheese or Bragg's Nutritional Yeast Flakes.