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As the trend of plant-based diets continues to gain momentum, more people are embracing healthy eating habits that not only benefit their health but also contribute to environmental sustainability. Among the many nutritious alternatives to traditional foods, spaghetti squash stands out as a versatile and delicious substitute for pasta. This unique vegetable, when cooked, transforms into strands resembling spaghetti, making it an excellent base for a variety of dishes.

Quick and Healthy Spaghetti Squash Alfredo Recipe

Discover the joy of healthy eating with this Creamy Spaghetti Squash Alfredo recipe! This plant-based dish features spaghetti squash as a nutritious pasta alternative, paired with a velvety cauliflower sauce that captures the rich flavors of traditional alfredo without the guilt. Quick and easy to prepare, it’s perfect for busy weeknights or laid-back weekends. Delight in a wholesome meal that’s both satisfying and nourishing while embracing a plant-based lifestyle. Enjoy delicious flavors and incredible health benefits with every bite!
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Ingredients
  

1 medium spaghetti squash

1 cup cauliflower florets (fresh or frozen)

1 cup vegetable broth or water

1 clove garlic, minced

1 tablespoon olive oil

1/4 cup nutritional yeast (for a cheesy flavor)

1/4 cup unsweetened almond milk (or any preferred plant-based milk)

Salt and pepper to taste

1/2 teaspoon smoked paprika (optional for a smoky flavor)

Fresh parsley or basil for garnish (optional)

Instructions
 

Prepare 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 a little olive oil and sprinkle with salt and pepper.

          - Place cut-side down on a baking sheet and roast for about 35-40 minutes, or until tender.

            Cook the Cauliflower:

              - While the spaghetti squash is baking, bring a small pot of water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, until very tender. Drain and set aside.

                Make the Alfredo Sauce:

                  - In a blender, combine the cooked cauliflower, vegetable broth, minced garlic, nutritional yeast, almond milk, smoked paprika, salt, and pepper. Blend until smooth and creamy. You can add more almond milk if you prefer a thinner consistency.

                    Combine the Squash and Sauce:

                      - Once the spaghetti squash is done roasting, use a fork to shred the insides into noodles. Transfer the spaghetti squash strands to a large mixing bowl.

                        - Pour the creamy Alfredo sauce over the spaghetti squash and gently toss until everything is combined and coated.

                          Serve and Garnish:

                            - Serve warm, garnishing with fresh parsley or basil if desired. Enjoy your decadent and healthy spaghetti squash Alfredo!

                              Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4