Cauliflower Alfredo Sauce over Spaghetti Squash - Vegan

Indulge in the Creamy Cauliflower Alfredo with Spaghetti Squash, a delightful dish that combines the rich, velvety texture of cauliflower Alfredo sauce with the tender strands of roasted spaghetti squash. This nutritious and satisfying meal is perfect for those seeking a healthy, plant-based alternative to traditional pasta dishes.

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Temps de préparation 20

Temps de cuisson 50

Temps total 1 10

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 200 kcal

Ingrédients

1 medium spaghetti squash

1 medium head of cauliflower, chopped

1/4 cup nutritional yeast

1 cup unsweetened almond milk

2 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1/2 teaspoon sea salt

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat your 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 40-50 minutes until tender.
While the squash is roasting, steam the cauliflower until soft, about 10 minutes.
In a blender, combine the steamed cauliflower, nutritional yeast, almond milk, garlic, olive oil, nutmeg, pepper, and salt. Blend until smooth and creamy.
Once the squash is done, use a fork to scrape out the strands of spaghetti squash.
Toss the spaghetti squash with the cauliflower Alfredo sauce.
Serve immediately, garnished with fresh parsley.

Nutrition (per 100g)

Keyword cauliflower sauce, comfort food, creamy pasta, dairy-free, dinner, easy recipe, fall recipe, gluten-free, healthy alfredo, italian cuisine, low calorie, low fat, nutritious meal, plant-based, simple cooking, spaghetti squash, vegan

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Cauliflower Alfredo Sauce over Spaghetti Squash – Vegan