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Guilt-Free Alfredo with Spaghetti Squash Recipe

Discover a healthier twist on a classic favorite with this Guilt-Free Alfredo featuring spaghetti squash. This delightful dish replaces traditional pasta with nutrient-rich spaghetti squash, giving you a satisfying meal that's low in calories and high in fiber. The creamy Alfredo sauce, made from cauliflower, almond milk, and nutritional yeast, offers the same comforting flavors without the guilt. Perfect for gluten-free or low-carb diets, this recipe makes healthy eating deliciously enjoyable. Enjoy a comforting meal that fits your wellness goals while tantalizing your taste buds.

Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper, to taste

1 cup cauliflower florets (fresh or frozen)

1 cup low-sodium vegetable broth

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon nutmeg

¼ cup unsweetened almond milk (or any plant-based milk)

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Cut the spaghetti squash in half lengthwise and remove the seeds.

        - Brush the insides with olive oil and season with salt and pepper.

          - Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and easily scraped into strands with a fork.

            Make the Alfredo Sauce:

              - In a medium saucepan, combine the cauliflower florets and vegetable broth. Bring to a boil and simmer for about 10 minutes, or until the cauliflower is very tender.

                - Drain excess broth (reserve a little for later, if needed) and transfer the cauliflower to a blender.

                  - Add nutritional yeast, garlic powder, onion powder, nutmeg, and almond milk to the blender. Blend until smooth and creamy. If the sauce is too thick, add a little reserved broth until the desired consistency is reached. Season with salt and pepper to taste.

                    Combine and Serve:

                      - Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.

                        - In a large bowl, combine the spaghetti squash strands with the alfredo sauce and gently toss until evenly coated.

                          - Serve hot, garnished with chopped parsley and a sprinkle of Parmesan cheese if desired.

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