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In the culinary world, few dishes are as universally adored as creamy Alfredo pasta. Its rich, velvety sauce envelops each strand of pasta, creating an indulgent experience that tantalizes the taste buds. However, in today’s health-conscious society, many are seeking alternatives that maintain the satisfaction of traditional recipes without compromising their dietary goals. Enter Delightfully Creamy Spaghetti Squash Alfredo—a nutritious yet delicious alternative that redefines comfort food.

Creamy Spaghetti Squash Alfredo

Discover a healthier twist on a classic favorite with our Delightfully Creamy Spaghetti Squash Alfredo. This dish swaps traditional pasta for spaghetti squash, providing a lower-calorie, nutrient-rich alternative while still satisfying your cravings for creamy comfort food. Made with a rich cauliflower Alfredo sauce and packed with vitamins and minerals, this recipe is perfect for anyone looking to embrace a balanced lifestyle without sacrificing flavor. Enjoy deliciously creamy indulgence that aligns with your health goals.
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 cup cauliflower florets (fresh or frozen)

1 cup unsweetened almond milk (or any preferred plant-based milk)

3 cloves garlic, minced

1/4 cup nutritional yeast

1 tablespoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped for garnish

Grated vegan Parmesan cheese (optional, for serving)

Instructions
 

Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 40-50 minutes, or until the flesh is tender and easily pierced with a fork.

    Cook the Cauliflower: While the squash is roasting, bring a pot of water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, or until tender. Drain and set aside.

      Blend the Sauce: In a high-speed blender, combine the cooked cauliflower, almond milk, minced garlic, nutritional yeast, lemon juice, onion powder, nutmeg (if using), and a pinch of salt and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

        Scrape the Squash: Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands.

          Combine: In a large mixing bowl, combine the spaghetti squash strands with the creamy Alfredo sauce. Toss well to ensure every strand is coated. If the sauce is too thick, add a little more almond milk until your desired consistency is reached.

            Serve: Divide the creamy spaghetti squash Alfredo into bowls. Garnish with fresh chopped parsley and sprinkle with vegan Parmesan cheese, if desired.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings