This Alfredo Spaghetti Squash is light, healthy, low carb, gluten free and simple to make. This Alfredo Spaghetti Squash will be your new favorite, healthy comfort food!
If you are like me you are always craving comfort food, any time of the year. I like to create recipes that are comforting and delicious without all of the guilt.
So many people love their pasta with Alfredo sauce so I thought I would create a lightened up, vegan, low carb version.
Why You Should Make This Alfredo Spaghetti Squash
What could be better than comfort food that's not only incredibly delicious but also healthy too?
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've made it both ways, one with the nutritional yeast and also with shredded Parmesan and Mozzarella cheese and I loved both of them.
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.
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!
This is one of those dishes that has a beautiful presentation and although it might look fancy and difficult to make, it's really super easy and not time consuming at all. Just like all of my other recipes.
- Spaghetti squash - You should choose small, firm, golden yellow squash and typically it should feel heavier than it looks. Check to make sure there are no soft spots on the squash.
- Cashews - I use raw unsalted cashews and I soak them in water. Soaking cashews creates an incredible creamy texture for this alfredo spaghetti squash. Soaking nuts also helps remove phytic acid, allowing our bodies to get more nutrients from the nuts, and makes them easier to digest.
- Nutritional yeast - This is an actual form of brewer's yeast and is loaded with B vitamins. It makes a wonderful plant-based addition to many dishes especially for vegans since it has a light, cheesy taste.
- Unsweetened almond milk - I used unsweetened plain almond milk in this recipe to make sure there were no unnecessary added sugars.
How To Make This Alfredo Spaghetti Squash
Cut the squash in half and season them with salt, pepper and a drizzle of olive oil and put them upside down in a baking tray. Cook them for 30 minutes or until you can poke them with a fork.
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. Place the soaked cashews, almond milk, nutritional yeast and spices in a blender or food processor and pulse until you have a smooth consistency.
Pour the sauce into the spaghetti squash. Garnish with Parmesan cheese and fresh herbs if desired.
Recipe FAQ's and Expert Tips
The spaghetti squash should be al dente (similar to pasta) and not too soft. It should be fork-tender, meaning that when you run a fork through it it will create strands.
Yes, you can freeze this. I would wrap the Alfredo spaghetti squash in parchment paper and place in an airtight container in the freezer for up to 3 months. When ready to serve, defrost in the refrigerator for 12 hours and reheat on a baking tray in the oven at 400 degrees F for 15 minutes.
Absolutely! The seeds are edible just like pumpkin seeds.
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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.