Go Back
To make Spaghetti Squash Alfredo, gather these items: - 1 medium spaghetti squash - 1 cup cashews, soaked for 4 hours and drained - 1 cup vegetable broth - 2 tablespoons nutritional yeast - 1 garlic clove, minced - 1 tablespoon lemon juice - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: 1 cup cherry tomatoes, halved If you have dietary needs, you can adjust this recipe. Here are some ideas: - Use almond milk instead of vegetable broth for a creamier texture. - Replace cashews with sunflower seeds for a nut-free option. - Try using coconut cream for a rich, dairy-free sauce. Choosing the right spaghetti squash is key. Look for one that is: - Firm to the touch with no soft spots. - Heavy for its size, indicating plenty of flesh inside. - A golden color, which shows ripeness. - A slightly dull skin, as shiny skin may mean it is underripe. When you select a good squash, your dish will shine! First, you need to cook the spaghetti squash. Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise. Take a spoon and scoop out the seeds. Drizzle the inside with olive oil. Sprinkle salt and pepper over the flesh. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast them for about 40 minutes. Check if they are tender by piercing with a fork. Once done, let them cool for a few minutes. While the squash roasts, you can make the Alfredo sauce. Start by soaking the cashews in water for four hours. Drain them before blending. In a blender, add the soaked cashews, vegetable broth, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. The sauce should be thick and rich. If it seems too thick, add a bit more vegetable broth to reach your preferred consistency. Once the spaghetti squash is cool enough, use a fork to scrape the flesh into spaghetti-like strands. In a large skillet over medium heat, combine the squash strands with the creamy Alfredo sauce. Warm them for about 2-3 minutes, stirring gently. This helps the sauce coat the squash evenly. If you want some color, add halved cherry tomatoes now and warm for another minute. Serve your dish immediately, garnished with fresh parsley. Enjoy this delicious meal, and don't forget to check out the Full Recipe for more details! A few mistakes can make cooking spaghetti squash tricky. First, don't skip roasting. Roasting gives the squash a sweet, nutty flavor. If you boil it, the texture turns mushy. Second, be sure to cut the squash properly. Always slice it lengthwise. This helps it cook evenly. Another mistake is not seasoning enough. Salt and pepper can elevate the flavor. Lastly, avoid cooking it too long. Check for tenderness around the 40-minute mark. You can easily switch up ingredients to boost taste. Instead of cashews, try sunflower seeds for a nut-free option. This keeps the creaminess with a different flavor. Use almond milk instead of vegetable broth for a lighter sauce. Add fresh herbs like basil or thyme for a burst of freshness. You can also toss in some sautéed mushrooms for an earthy taste. Each choice can make your dish unique. Store leftover spaghetti squash Alfredo in an airtight container. It stays fresh for up to five days in the fridge. To reheat, use the microwave for quick results. If you want it hot and creamy, warm it on the stove. Just add a splash of vegetable broth or almond milk while stirring. This helps revive the sauce's texture. You can enjoy this dish again without losing its taste. {{image_2}} You can make Spaghetti Squash Alfredo even more filling with protein. Chicken is a great choice. Simply cook diced chicken in a skillet until golden. Then, mix it into the dish. Shrimp also works well. Sauté shrimp in a bit of olive oil until they turn pink. Add them right before serving. This way, you get a tasty and hearty meal. This recipe is already vegan and gluten-free. The main ingredients are plant-based and safe for everyone. If you want to make it nut-free, replace cashews with sunflower seeds. Soak the seeds like you do with cashews. Blend them with vegetable broth for a creamy sauce. This keeps the dish friendly for those with nut allergies. To add flavor and fun, try different herbs and spices. Fresh basil or thyme can brighten the dish. Add them right before serving for the best taste. For a kick, sprinkle some red pepper flakes. This adds a nice heat, making the dish exciting. You can also toss in some spinach or kale for extra greens. They cook down nicely and add nutrients without changing the flavor much. For the full recipe, check out the details above! To store your leftover Spaghetti Squash Alfredo, first let it cool. Place it in an airtight container. This keeps the flavors fresh and avoids spoilage. Make sure to eat it within three days for the best taste. If you want to keep Spaghetti Squash Alfredo longer, freezing is a great option. Scoop the dish into freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. The best containers for storing Spaghetti Squash Alfredo are glass or BPA-free plastic. Glass containers are safe and reusable. They also help you see the food inside. Plastic containers are lightweight and easy to handle. Just make sure they are airtight. Using the right containers helps keep your dish fresh and tasty. Spaghetti squash is a unique vegetable. When cooked, its flesh turns into long, thin strands. These strands look like spaghetti, hence the name. The taste is mild and slightly sweet. It acts like a blank canvas for flavors. You can pair it with many sauces, like alfredo. This makes it a great choice for many dishes. You can prepare parts of this dish in advance. Roast the spaghetti squash earlier in the day. Once it cools, store the strands in an airtight container. You can also make the alfredo sauce ahead of time. Blend the sauce and keep it in the fridge. Just reheat both the squash and sauce when you’re ready to serve. Yes, spaghetti squash is low in carbs. Compared to pasta, it has much fewer carbohydrates. This makes it a great option for low-carb diets. The alfredo sauce made from cashews adds healthy fats. You can enjoy a creamy dish without the carbs of traditional pasta. If you want a full recipe, check out the full recipe. This blog post covered everything you need for Spaghetti Squash Alfredo. We explored ingredient lists, alternative options, and how to choose the best squash. I shared step-by-step instructions for preparation and sauce-making. We also discussed common mistakes and tips for storage. Lastly, I offered variations like protein options and creative add-ins. Spaghetti Squash Alfredo is easy and tasty, fitting many diets. Enjoy this dish with friends or family!

Spaghetti Squash Alfredo

Indulge in a creamy and delicious Spaghetti Squash Alfredo that’s both healthy and satisfying! This recipe features roasted spaghetti squash paired with a smooth, nutty Alfredo sauce made from cashews. Perfect for a cozy dinner, this dish is easy to prepare in just 55 minutes. Ready to impress your family or guests? Click through for the full recipe and enjoy a delightful twist on a classic favorite!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

1 cup cashews, soaked for 4 hours and drained

1 cup vegetable broth

2 tablespoons nutritional yeast

1 garlic clove, minced

1 tablespoon lemon juice

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1 cup cherry tomatoes, halved

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper.

      Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 40 minutes until tender.

        While the squash is roasting, prepare the Alfredo sauce. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, minced garlic, lemon juice, a pinch of salt, and pepper. Blend until smooth and creamy.

          Once the squash is cool enough to handle, use a fork to scrape the flesh into strands resembling spaghetti.

            In a large skillet over medium heat, combine the spaghetti squash strands and Alfredo sauce. Cook for 2-3 minutes until heated through, stirring gently to coat the squash evenly.

              If using, add halved cherry tomatoes to the skillet and warm for an additional minute.

                Serve immediately, garnished with fresh parsley.

                  Prep Time: 15 mins | Total Time: 55 mins | Servings: 4