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In recent years, spaghetti squash has emerged as a beloved alternative to traditional pasta, offering a delicious way to enjoy your favorite dishes while keeping your health in check. With its stringy, noodle-like texture, spaghetti squash is not only low in calories but also packed with essential nutrients, making it an ideal choice for those seeking healthier meal options. In this article, we are excited to introduce you to the concept of a creamy, plant-based Alfredo sauce that elevates spaghetti squash to new heights of flavor and satisfaction. This recipe is perfect for anyone looking to indulge in comfort food without the guilt.

Spaghetti Squash Alfredo

Discover a healthier twist on classic comfort food with this Creamy Spaghetti Squash Alfredo recipe. Made with nutrient-rich spaghetti squash and a creamy plant-based sauce featuring cauliflower, nutritional yeast, and almond milk, this dish is both satisfying and guilt-free. It's perfect for anyone looking to enjoy a delicious, plant-based meal without sacrificing flavor. Follow our step-by-step guide for a delightful culinary experience that proves eating healthy can be incredibly tasty!
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Ingredients
  

1 medium-sized spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup cauliflower florets

1 cup unsweetened almond milk (or any milk of choice)

1/4 cup nutritional yeast (for a cheesy flavor)

3 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Optional: grated Parmesan cheese (for non-vegan option)

Instructions
 

Prepare the Spaghetti Squash:

    Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the cut sides and season with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the flesh is fork-tender.

      Cook the Cauliflower:

        While the squash is roasting, bring a small pot of water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until they are tender. Drain and set aside.

          Make the Alfredo Sauce:

            In a blender, combine the cooked cauliflower, almond milk, nutritional yeast, minced garlic, onion powder, garlic powder, and lemon juice. Blend until smooth and creamy. Taste and add salt and pepper as needed. If the sauce is too thick, add a splash more of almond milk to achieve your desired consistency.

              Scrape the Spaghetti Squash:

                Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh of the squash into spaghetti-like strands.

                  Combine and Serve:

                    In a large bowl, toss the spaghetti squash strands with the alfredo sauce until evenly coated. Serve warm, garnished with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese. Enjoy your delicious and nutritious dish!

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