Go Back
Roasting spaghetti squash is a straightforward yet essential part of creating the perfect base for your Alfredo dish. Start by preheating your oven to 400°F (200°C).

Creamy Spaghetti Squash Alfredo

Discover the deliciousness of Creamy Spaghetti Squash Alfredo, a healthy twist on the classic pasta dish. This recipe features spaghetti squash, a low-calorie vegetable packed with nutrients, and a creamy cauliflower sauce for a rich, satisfying flavor without the guilt. Perfect for gluten-free, vegan, or low-carb diets, this dish proves that healthy eating can be indulgent. Elevate your meals with this nutritious and tasty option that's sure to impress your family and friends.
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Sea salt and freshly cracked black pepper, to taste

1 cup cauliflower florets (fresh or frozen)

1 cup vegetable broth

1 garlic clove, minced

¼ cup nutritional yeast

½ cup unsweetened almond milk

1 tablespoon fresh lemon juice

½ teaspoon onion powder

½ teaspoon garlic powder

Fresh parsley, finely chopped (for garnish)

Grated Parmesan cheese (optional, for topping)

Instructions
 

Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the insides with olive oil, and generously season with sea salt and cracked black pepper. Arrange the squash halves cut-side down on a lined baking sheet. Roast in the oven for about 40-45 minutes or until the flesh is tender and easily pierced with a fork.

    Prepare the Cauliflower Alfredo: While the squash is roasting, fill a small pot with water and add a pinch of salt. Bring it to a boil over medium-high heat. Once boiling, add the cauliflower florets. Cook for approximately 5-7 minutes, or until the florets are fork-tender. Drain the cauliflower and set it aside to cool slightly.

      Blend the Sauce: In a high-speed blender, combine the steamed cauliflower, vegetable broth, minced garlic, nutritional yeast, almond milk, lemon juice, onion powder, and garlic powder. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning with additional salt and pepper if desired.

        Scrape the Squash: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh, pulling it away from the skin to create spaghetti-like strands. Transfer the strands to a large mixing bowl.

          Combine and Heat: Pour the creamy cauliflower Alfredo sauce over the spaghetti squash strands. Gently toss to thoroughly combine. If the mixture has cooled and you'd prefer it warm, you can heat it over low heat on the stovetop, stirring gently for a few minutes.

            Serve and Garnish: Spoon the creamy spaghetti squash Alfredo into individual plates or bowls. Top each serving with finely chopped fresh parsley and a sprinkle of grated Parmesan cheese if desired. Enjoy your healthy and delicious meal!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4