Go Back
- 1 medium spaghetti squash - 1 cup cauliflower florets - 1 cup unsweetened almond milk - 2 tablespoons nutritional yeast - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley for garnish - Oven - Baking sheet - Steamer basket - High-speed blender - Fork The main star of this dish is the spaghetti squash. It has a mild taste and a fun texture. When cooked, it forms strands like pasta. You can find it in most grocery stores. Look for one that is firm and heavy for its size. Cauliflower adds creaminess to the sauce. It blends well and gives you a rich flavor. The unsweetened almond milk makes it lighter without dairy. Nutritional yeast adds a cheesy taste without actual cheese. Garlic gives a nice kick to the dish. You will need a few tools for this recipe. An oven will help roast the squash. A baking sheet keeps things tidy as the squash cooks. The steamer basket will help you soften the cauliflower. A high-speed blender makes the sauce smooth. Finally, a fork is essential for scraping the spaghetti squash. For the full recipe, check out the link provided. Enjoy preparing your creamy spaghetti squash Alfredo! 1. Preheat the oven to 400°F (200°C). This helps cook the squash well. 2. Slice the spaghetti squash in half lengthwise. Use a sharp knife for safety. Scoop out the seeds and stringy parts. - Drizzle olive oil on each half. - Sprinkle with salt and pepper to taste. - Place the squash cut side down on a baking sheet. Roast for 30-40 minutes. It’s ready when tender and fork-friendly. - Steam the cauliflower florets until soft, about 7-10 minutes. - Blend the steamed cauliflower, almond milk, nutritional yeast, garlic, onion powder, salt, and pepper. Blend until smooth and creamy. - Use a fork to scrape the insides of the roasted squash. Get those long, spaghetti-like strands. - In a skillet over medium heat, mix the spaghetti strands with the creamy sauce. Toss gently and warm everything for 3-5 minutes. Follow these steps for a delightful Spaghetti Squash Alfredo experience. For more details, check the Full Recipe. - Choosing the right spaghetti squash: Look for a squash that feels heavy for its size. The skin should be firm and golden-yellow. Avoid any soft spots. - Tips for cooking evenly: Always cut the squash in half lengthwise. This allows heat to cook it from inside out. Roasting it cut side down helps steam the squash, making it tender and easy to scrape. - Adjusting texture and flavor: Blend the steamed cauliflower well for a creamy finish. If the sauce is too thick, add more almond milk. A pinch of nutmeg can add warmth, but taste as you go. - Enhancing nutritional value: Nutritional yeast adds a cheesy flavor while boosting vitamins. You can also add spinach or kale when blending for extra greens, making your dish even healthier. - Presentation tips: garnishing and serving options: Serve the dish in rustic bowls for a cozy feel. Top with freshly chopped parsley for color. Sprinkle more nutritional yeast on top for extra flavor. A lemon wedge on the side can add a fresh zing. For the full recipe, follow the link. {{image_4}} You can change some ingredients in this recipe for spaghetti squash Alfredo to suit your taste. For dairy-free milk, almond milk works well, but you can also try: - Coconut milk - Oat milk - Cashew milk These options add different flavors. If you want a different texture, consider using: - Zucchini - Broccoli - Carrots These veggies give a nice crunch and color to your dish. Want to boost the taste of your spaghetti squash Alfredo? You can add proteins like: - Grilled chicken - Shrimp - Tofu These ingredients make the meal more filling. You can also enhance the flavor with spices and herbs. Try adding: - Italian seasoning - Red pepper flakes - Fresh basil These additions give your dish a unique twist. If you’re short on time, there are other ways to cook your spaghetti squash. You can use an Instant Pot: 1. Cut the squash in half and remove seeds. 2. Add one cup of water to the pot. 3. Place the squash on the rack and cook on high for 8 minutes. For a quick option, you can microwave the squash: 1. Pierce the squash several times with a fork. 2. Microwave for 10-12 minutes, flipping halfway. Both methods save time while keeping the squash tender. For the full recipe, check out the [Full Recipe]. To keep your spaghetti squash Alfredo fresh, place leftovers in an airtight container. Make sure the dish has cooled down before sealing it. This helps prevent moisture build-up. Store it in the fridge for up to four days. If you plan to eat it later, use a glass container. Glass is great because it doesn't hold odors and is easy to clean. You can freeze spaghetti squash Alfredo for longer storage. Start by letting the dish cool completely. Then, scoop the Alfredo into freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. It’s best to use frozen leftovers within three months for the best flavor. When you’re ready to enjoy it, thaw the dish in the fridge overnight. To reheat, heat it in a skillet over low heat until warm, stirring often. You can also microwave it, but be careful not to overcook it. Add a splash of almond milk if the sauce seems too thick. This will help bring back the creamy texture. Spaghetti squash Alfredo stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. This way, it remains tasty and safe to eat. Reheat portions in the microwave or on the stove. Just add a splash of almond milk if it gets too thick. Yes, you can use regular pasta instead of spaghetti squash. Cook the pasta according to the package instructions. The sauce will still taste great on traditional pasta. However, squash offers fewer carbs and more fiber. To make the sauce creamier, add more almond milk or use cashew cream. Cashew cream gives a rich texture. Another tip is to blend the cauliflower longer until it is super smooth. This will enhance the creaminess of the Alfredo sauce. Yes, spaghetti squash Alfredo is vegan-friendly! This dish uses plant-based ingredients. The creamy sauce comes from cauliflower and almond milk, making it perfect for a vegan diet. Nutritional yeast adds a cheesy flavor without dairy. You can serve spaghetti squash Alfredo with a fresh salad or steamed veggies. Garlic bread pairs well, too. For protein, add grilled chicken or shrimp if you're not following a vegan diet. This makes for a balanced meal. Check out the Full Recipe for more ideas! You learned how to make a tasty spaghetti squash Alfredo. We covered the main ingredients, equipment needed, and step-by-step instructions. I shared tips for perfecting your dish and explored fun variations. Lastly, we looked at storage and answered common questions. Try this recipe to enjoy a great meal that feels indulgent yet healthy. It’s simple, quick, and sure to impress. Enjoy making and sharing this delicious dish!

Spaghetti Squash Alfredo

Indulge in a healthy twist with this creamy spaghetti squash Alfredo recipe! Made with flavorful ingredients like fresh cauliflower and almond milk, this dish is both satisfying and nutritious. Perfect for a light dinner or a side, it's easy to whip up in just 50 minutes. Discover how simple it is to create delicious, creamy pasta without the carbs. Click through to explore the full recipe and enjoy a guilt-free meal tonight!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

1 cup cauliflower florets

1 cup unsweetened almond milk

2 tablespoons nutritional yeast

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the squash.

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and stringy insides. Drizzle approximately 1/2 tablespoon of olive oil into each half, then sprinkle with salt and pepper to taste. Place the squash halves cut side down on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork.

      Steam the Cauliflower: While the squash is roasting, bring a pot of water to a boil and place a steamer basket over it. Add the cauliflower florets and steam until they are soft, about 7-10 minutes. Remove from the heat and allow to cool slightly.

        Blend the Sauce: In a high-speed blender, combine the steamed cauliflower, almond milk, nutritional yeast, minced garlic, onion powder, and a pinch of salt and pepper. Blend on high until the mixture is creamy and smooth. Taste and adjust the seasoning as needed.

          Scrape the Squash: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the insides, creating long, spaghetti-like strands.

            Combine Frosty Ingredients: In a large skillet set over medium heat, add the freshly scraped spaghetti squash strands and pour in the creamy cauliflower Alfredo sauce. Gently toss the strands in the sauce, allowing everything to warm through for about 3-5 minutes.

              Serve and Garnish: Serve the spaghetti squash Alfredo hot on individual plates or in bowls, garnished with freshly chopped parsley for a burst of color and flavor.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: For an elegant touch, serve the dish in rustic bowls and sprinkle additional nutritional yeast on top as a cheesy finishing touch, alongside a lemon wedge for added zest.