Description
A creamy and guilt-free alternative to traditional Alfredo, made with spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup cauliflower florets
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a pot, combine cauliflower, vegetable broth, and garlic. Bring to a boil and simmer until the cauliflower is tender.
- Blend the cauliflower mixture with nutritional yeast and olive oil until smooth.
- Once the spaghetti squash is cooked, use a fork to scrape out the strands.
- Toss the spaghetti squash strands with the creamy sauce and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, add a pinch of nutmeg to the sauce.
- This dish can be made vegan by ensuring the vegetable broth is plant-based.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Spaghetti Squash Alfredo, Vegan Alfredo, Healthy Pasta Alternative