Healthy Creamy Spaghetti Squash Alfredo
A delicious and healthy alternative to traditional pasta, combining creamy textures with the unique flavors of spaghetti squash and cauliflower, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 medium medium-sized spaghetti squash
- 1 tablespoon olive oil
- 3 cups cauliflower florets (steamed) Steamed until tender
- 2 cloves garlic (minced)
- 1 cup vegetable broth
- 1/4 cup nutritional yeast For a cheesy flavor without dairy
- to taste Salt and pepper
Optional Garnish
- to taste fresh parsley or basil For garnishing
Instructions
Preparation of Spaghetti Squash
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides, sprinkle with salt, and place it cut-side down on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes or until the strands are tender.
Making the Alfredo Sauce
- While the squash is roasting, steam the cauliflower florets until tender.
- In a blender, combine the steamed cauliflower, garlic, vegetable broth, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy. Adjust the seasoning to taste.
Combining and Serving
- Once the squash is done, use a fork to scrape out the strands into a bowl.
- Pour the creamy cauliflower sauce over the squash and toss lightly to combine.
- Serve hot, garnished with fresh parsley or basil.
Notes
For a creamier texture, consider adding a tablespoon of tahini into the sauce. Ensure your cauliflower is properly steamed for smooth blending, and to save time, you can prepare the sauce while the squash is baking.