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In the pursuit of healthier eating habits, spaghetti squash has gained significant attention as a versatile and nutritious substitute for traditional pasta. With its unique texture and ability to soak up flavors, this vibrant vegetable serves as an excellent low-carb alternative that doesn't compromise on satisfaction. The recipe for Delightfully Creamy Spaghetti Squash Alfredo elevates spaghetti squash to new heights, pairing it with a rich, plant-based Alfredo sauce that is both indulgent and guilt-free. This dish is perfect for those seeking to enjoy a creamy pasta experience without the added carbohydrates and calories of conventional pasta.

Creamy Spaghetti Squash Alfredo

Discover a delicious twist on traditional pasta with Delightfully Creamy Spaghetti Squash Alfredo. This low-carb, plant-based dish highlights the nutritious spaghetti squash, paired with a rich and creamy Alfredo sauce made from wholesome ingredients like cauliflower and nutritional yeast. Perfect for those seeking healthier meal options, this recipe is not only satisfying but also loaded with vitamins and minerals. Elevate your dining experience with vibrant flavors and a guilt-free indulgence that everyone will love.
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 cup cauliflower florets (fresh or frozen)

1 cup unsweetened almond milk (or any preferred plant-based milk)

3 cloves garlic, minced

1/4 cup nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped, for garnish

Grated vegan Parmesan cheese (optional, for serving)

Instructions
 

Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, removing the seeds with a spoon. Brush the insides of the squash halves with olive oil, and generously season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast in the oven for 40-50 minutes, or until the flesh is tender and can be easily pierced with a fork.

    Cook the Cauliflower: During the squash roasting process, fill a pot with water and bring it to a rolling boil. Add the cauliflower florets to the boiling water and cook for 5-7 minutes until they are tender. Once cooked, drain the cauliflower and set it aside to cool slightly.

      Blend the Sauce: In a high-speed blender, combine the cooked cauliflower, almond milk, minced garlic, nutritional yeast, lemon juice, onion powder, nutmeg (if using), and a pinch of salt and pepper. Blend everything together on high speed until you achieve a smooth and creamy consistency. Taste the sauce and adjust seasoning if needed.

        Scrape the Squash: After roasting, take the spaghetti squash out of the oven and allow it to cool for a few minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands. Set aside.

          Combine Ingredients: In a large mixing bowl, gently fold the spaghetti squash strands into the creamy Alfredo sauce. Toss thoroughly to ensure that every strand is well-coated in the sauce. If the sauce appears too thick, feel free to stir in a little more almond milk until you reach your preferred consistency.

            Serve: Spoon the creamy spaghetti squash Alfredo into serving bowls. Finish by garnishing each dish with freshly chopped parsley and, if desired, a sprinkle of vegan Parmesan cheese for added flavor.

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

                Presentation Tips: For an elegant presentation, serve the dish in shallow bowls and add a drizzle of olive oil on top. You could also place a sprig of fresh parsley in the center for a pop of color!