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To make Spaghetti Squash Alfredo, you will need: - 1 medium spaghetti squash - 1 cup cauliflower florets - 1 cup unsweetened almond milk - 2 tablespoons nutritional yeast - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley for garnish Gather these tools to help you cook: - Baking sheet - Sharp knife - Spoon for scooping - Steamer basket or pot - Blender - Large skillet - Fork for shredding This dish offers a healthy twist on classic Alfredo. Each serving contains: - Calories: 180 - Protein: 4g - Carbohydrates: 20g - Fiber: 5g - Fat: 8g - Sodium: Varies by salt used This dish is packed with flavor and nutrition. You get good fiber and healthy fats. It's a guilt-free meal that tastes great. Enjoy this creamy, flavorful dish any night of the week. For the full recipe, click here. To start, we need to prepare the spaghetti squash. First, preheat your oven to 400°F (200°C). Next, take the squash and cut it in half lengthwise. Use a spoon to scoop out the seeds. Drizzle olive oil inside each half. Sprinkle salt and pepper to taste. Place the squash cut side down on a baking sheet. Roast it for 30 to 40 minutes until it’s tender. You will know it’s ready when a fork easily pierces the skin. While the squash roasts, let’s make the cauliflower Alfredo sauce. Steam the cauliflower florets until soft, which takes about 7 to 10 minutes. Once soft, add them to a blender. Then, pour in the unsweetened almond milk. Add the nutritional yeast, minced garlic, onion powder, and a pinch of salt and pepper. Blend everything until it’s creamy and smooth. Taste it and adjust the seasoning as needed. This sauce gives a rich, creamy texture without using dairy. After the spaghetti squash is ready, take a fork and scrape the insides. This will create long, spaghetti-like strands. In a large skillet, add the squash strands and pour in the cauliflower Alfredo sauce. Toss everything gently to combine. Heat the mixture on medium for about 3 to 5 minutes. This warms the sauce and blends the flavors. Once warmed, your dish is ready to serve. Garnish with fresh parsley for a bright touch. Enjoy your creamy and flavorful Spaghetti Squash Alfredo! For the complete method, refer to the Full Recipe. When picking a spaghetti squash, look for a firm skin. The squash should feel heavy for its size. A bright yellow color means it is ripe. Avoid squashes with soft spots or blemishes. These may indicate spoilage. Selecting the right squash ensures a great dish! To make your Alfredo sauce creamier, blend the cauliflower until smooth. Use unsweetened almond milk for a light texture. Nutritional yeast adds a cheesy flavor without dairy. If the sauce seems thin, add more cauliflower or blend longer. Taste and adjust the seasoning for perfect flavor. One common mistake is overcooking the spaghetti squash. This can make it mushy and watery. Always check for tenderness after 30 minutes. Another mistake is not blending the sauce enough. A chunky sauce won't coat the squash well. Finally, don't skip the salt and pepper. They boost flavor in every bite. For detailed steps, refer to the Full Recipe. {{image_2}} You can easily boost the protein in your Spaghetti Squash Alfredo. I love adding grilled chicken or shrimp. They both pair well with the creamy sauce. Tofu is a great choice for a plant-based option. Simply sauté it until golden before mixing it in. You can also use beans or lentils for extra protein. They add a nice texture and flavor to the dish. If you want a dairy-free version, you have great options. I suggest using coconut cream for a rich taste. Cashew cream is another tasty alternative. Just soak cashews and blend them with water until smooth. Instead of nutritional yeast, you could use a dairy-free cheese. This will still give you that cheesy flavor without the dairy. Adding herbs and spices can take your dish to the next level. Fresh basil or thyme can brighten the flavors. A pinch of red pepper flakes adds a nice kick. You can also squeeze fresh lemon juice for some zest. Don't forget about adding nuts or seeds for crunch. Pine nuts or walnuts bring a lovely contrast to the creamy sauce. After making Spaghetti Squash Alfredo, let it cool. Store the dish in an airtight container. It stays fresh in the fridge for up to four days. If you plan to eat it later, be mindful of how you store it. Keeping the sauce separate from the squash helps maintain texture. You can freeze Spaghetti Squash Alfredo for later use. First, let it cool completely. Then, place it in a freezer-safe container. It freezes well for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. This keeps flavors intact. Reheat your Spaghetti Squash Alfredo gently. Use a skillet over medium heat for even warming. Stir often to prevent sticking. If the sauce is too thick, add a splash of almond milk. You can also microwave it in short bursts, stirring in between. Enjoy your creamy dish just like new! Yes, you can use regular pasta if you prefer. Spaghetti squash gives you a low-carb option. It also adds a unique texture and flavor. If you choose pasta, cook it according to the package instructions. Then, mix the Alfredo sauce with the cooked pasta just like with the squash. You can easily make Spaghetti Squash Alfredo gluten-free. The ingredients I list already avoid gluten. Just ensure that your nutritional yeast is gluten-free. If you use any store-bought items, check labels to confirm they are gluten-free. You can pair this dish with many sides for a great meal. Here are some ideas: - A fresh green salad with lemon vinaigrette. - Roasted vegetables, like broccoli or Brussels sprouts. - Garlic bread or a gluten-free bread option. - Steamed green beans or asparagus. These sides will balance the creamy richness of the Alfredo sauce. Enjoy your meal! This article covered how to make a delicious spaghetti squash alfredo. We discussed the key ingredients, tools, and nutritional facts. I guided you step-by-step through preparing the squash and making the creamy sauce. I shared tips for choosing the best squash and avoiding common mistakes. You learned ways to customize the dish and how to store leftovers properly. Now, you have all the tools to create this meal. Enjoy your cooking and make it your own!

Spaghetti Squash Alfredo

Indulge in a creamy and healthy Spaghetti Squash Alfredo that’s sure to delight! This guilt-free recipe boasts a rich cauliflower Alfredo sauce, perfect for a cozy dinner. With simple ingredients and easy steps, you’ll have a delicious meal in just 50 minutes. Ready to impress your taste buds?Enjoy a delightful twist on traditional pasta that everyone will love!
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Ingredients
  

1 medium spaghetti squash

1 cup cauliflower florets

1 cup unsweetened almond milk

2 tablespoons nutritional yeast

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon onion powder

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes or until tender.

      While the squash is roasting, steam the cauliflower florets until soft, about 7-10 minutes.

        In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, garlic, onion powder, and a pinch of salt and pepper. Blend until creamy and smooth. Adjust seasoning if necessary.

          Once the spaghetti squash is done, scrape the insides with a fork to create spaghetti-like strands.

            In a large skillet over medium heat, add the spaghetti squash strands and the cauliflower Alfredo sauce. Toss gently to combine, heating the sauce through for about 3-5 minutes.

              Serve hot, garnished with fresh parsley for a pop of color.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4