Cauliflower Alfredo Sauce over Spaghetti Squash - Vegan

Our Cauliflower Alfredo Sauce over Spaghetti Squash marries the comforting, creamy texture of traditional Alfredo with a light, healthy twist. The roasted spaghetti squash provides a tender and slightly sweet base, perfectly complementing the rich cauliflower Alfredo sauce. This dish is a delightful way to incorporate more vegetables into your diet while still indulging in cozy, Italian flavors.

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Temps de préparation 10

Temps de cuisson 40

Temps total 50

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 180 kcal

Ingrédients

1 medium spaghetti squash

1 tablespoon olive oil

1 head cauliflower, cut into florets

2 cloves garlic, minced

1 cup unsweetened almond milk

1/4 cup nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Instructions

Preheat the oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and remove the seeds.
Drizzle the insides with olive oil and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.
While the squash is roasting, steam the cauliflower florets until very soft, about 10-12 minutes.
In a blender, combine the steamed cauliflower, garlic, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
Once the squash is cooked, use a fork to scrape out the strands of 'spaghetti' and place them in a large bowl.
Pour the cauliflower Alfredo sauce over the spaghetti squash and toss to combine.
Garnish with chopped fresh parsley and serve warm.

Nutrition (per 100g)

Keyword alfredo sauce, almond milk, cauliflower sauce, creamy sauce, dairy-free, easy dinner, garlic, gluten-free, healthy recipe, italian cuisine, low fat, nutritional yeast, plant-based, roasted squash, spaghetti squash, vegan

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Cauliflower Alfredo Sauce over Spaghetti Squash – Vegan