Description
A delicious and healthy twist on traditional Alfredo pasta, using spaghetti squash as a base for a creamy and flavorful bake.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cauliflower florets
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- 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.
- Meanwhile, steam the cauliflower florets until soft, about 10 minutes.
- In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, olive oil, garlic, onion powder, garlic powder, salt, and pepper. Blend until smooth.
- Once the spaghetti squash is cooked, use a fork to scrape out the strands into a large bowl.
- Mix the spaghetti squash strands with the cauliflower Alfredo sauce until well combined.
- Transfer the mixture to a greased baking dish and sprinkle with Parmesan cheese if using.
- Bake for an additional 15-20 minutes until heated through and slightly golden on top.
- Garnish with fresh parsley before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add cooked chicken or shrimp for extra protein.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Spaghetti Squash, Alfredo, Bake, Healthy, Vegetarian