Yield: 4
Spaghetti Squash Alfredo
Vegan Spaghetti Squash Alfredo is a delightful and creamy pasta dish that replaces traditional Alfredo sauce with a luscious, plant-based alternative. In this dish, tender strands of roasted spaghetti squash take the place of regular pasta, creating a satisfying and gluten-free base.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 1 medium Spaghetti squash (approx. 2-3 lbs or 900g-1.3kg)
- 1 cup Raw cashews (150g)
- 1 cup Unsweetened almond milk (240ml)
- ¼ cup Nutritional yeast (15g)
- 4 cloves Garlic minced
- 2 tablespoons Olive oil (30ml)
- 1 teaspoon Sea salt (6g)
- ½ teaspoon Ground black pepper (1g)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and season with salt and black pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a fork.
- While the squash is roasting, prepare the Alfredo sauce. Soak the cashews in boiling water for 15 minutes to soften.
- Drain and rinse the cashews, then blend them with unsweetened almond milk, nutritional yeast, and minced garlic until smooth and creamy. If the sauce is too thick, add a little more almond milk to reach the desired consistency.
- Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the Alfredo sauce to the pan, warming it gently. Season with additional salt and pepper to taste.
- Once the spaghetti squash is done, let it cool for a few minutes until it's safe to handle. Use a fork to scrape the strands of squash into a bowl, creating the "spaghetti."
- Toss the spaghetti squash strands with the warm Alfredo sauce until well coated.
- Serve hot, garnished with chopped fresh parsley if desired.
