Light, healthy and simple to make, this Alfredo Spaghetti Squash will be your new favorite, healthy comfort food!
I am not going to lie, this whole not tasting and smelling thing is getting pretty old.
All of a sudden I started getting a funky, almost "burnt" taste in my mouth randomly. It only happened a few times but man does it taste disgusting.
Apparently it's called phantosmia or parosmia. It is basically where, when you’re eating, it creates a really bad smell inside your nose (smell is such a big part of taste) therefore making the majority of food very unappealing and a lot of it inedible.
It's bad enough that you can't taste your favorite foods that you have loved for so long, but now they are actually tasting gross and even rotten. It's almost like a burnt or cigarette smoke taste and smell.
I am over this.
I love food and I used to love to cook. But it's hard being that I still have low energy and can't taste any of my creations.
I also have been having more frequent heart palpitations these days, even when I am sitting still. Apparently that is also a common side effect as well.
I am going to see a cardiologist in the next few weeks and I pray I don't have long term heart problems from this. The ironic thing is that thinking about possible heart problems also creates anxiety for me.
Lastly, I have had a constant headache for now six weeks.
Six weeks straight.
Constant, never going away.
I wake up with a headache and I go to sleep with a headache.
Headaches are no fun at all and the only thing that was helping was an over the counter headache medicine that had caffeine in it. Well, caffeine needs to be eliminated to help with the heart palpitations so there in lies the problem.
Please send me a message if you are still experiencing any of symptoms, or even other ones that I haven't mentioned. I like to discuss with those who are experiencing similar things and it always helps to know you aren't alone.
Ok, my whining is all done (for now) so let's talk about this delicious Alfredo Spaghetti Squash that I really, really wish I could taste.
Thank goodness I create my recipes so far in advance of me posting them that I can say to you honestly just how amazing these taste.
I made these vegan and dairy free using nutritional yeast, but you can easily go ahead and add some cheese if you'd like.
I personally love the nutty, cheesy flavor that nutritional yeast adds to my recipes. It's a wonderful addition for vegans or those who have a dairy allergy or sensitivity and still miss the cheesy flavor.
Nutritional yeast is loaded with B vitamins, dietary fiber and protein. Since it is a powerhouse of B vitamins, many vegan people like to add it to their foods since many vegan foods do not contain Vitamin B12.
I added Parmesan cheese to the recipe for a non-vegan option.
Once the spaghetti squash is completely cooked it will be very easy to shred with a fork, creating "spaghetti like strands". I am absolutely not going to tell you that this squash tastes like spaghetti because it absolutely does not, although it does make a delicious and nutritious substitute.
The Alfredo sauce contains just a few, basic ingredients and tastes minutes to make.
This is the ultimate, healthy comfort food, even with out the cheese. I promise you won't even miss it.
Personally, I am really trying to eliminate any leftover inflammation in my body so that definitely means cutting back on dairy.
I am trying to have cheese just once or twice a week because I love the added texture to my salad and eggs etc.
But this recipe is a perfect way to eliminate the dairy (and animal products) and still have it taste cheesy!
Alfredo Spaghetti Squash
- 2 small spaghetti squash
- 1 cup cashews, soaked in water for 1 hour in boiling water or 8 hours in room temperature water
- 2 tablespoons nutritional yeast
- 1 cup plain unsweetened almond milk
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- ¼ cup Parmesan cheese, omit if vegan
- 1 tablespoon Italian seasoning
- fresh parsley for garnish, optional
- Preheat oven to 400 degrees F.
- Cut the squash in half and season them with salt, pepper and a drizzle of olive oil. Then put them upside down in a baking tray. Cook them for 30 minutes or until you can poke them with a fork.
- Let it cool for a bit and using a fork tear from the sides of the squash to obtain the spaghetti like strands.
- For the sauce, place the soaked cashews, almond milk, nutritional yeast and spices in a blender or food processor. Pulse until a smooth consistency.
- Pour the sauce into the spaghetti squash. Garnish with parmesan cheese and fresh herbs if desired.
|Amount per serving|
|% Daily Value*|
|Total Fat 21.1g||27%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 13.4g||11%|
|Dietary Fiber 2.4g||9%|
|Total Sugars 1.8g|
* 11 net carbs per serving
*Nutrition information not guaranteed. Recipe nutritional information provided by verywellfit.com
I wanted to share some more delicious and healthy spaghetti squash recipes that I thought you might like:
Vegan Quinoa and Black Bean Stuffed Spaghetti Squash from Lauren Kelly Nutrition
Cheesy Spaghetti Squash Skillet from I Breathe I'm Hungry
Cheeseburger Spaghetti Squash Casserole from All Day I Dream About Food
Low Carb Spaghetti Squash Lasagna Casserole from Sugar Free Mom
If you make this Vegan Alfredo Spaghetti Squash or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy this! Thank you for stopping by and please come back soon!
Stay healthy, friends!