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4.75 from 4 votes
Light, healthy and simple to make, this Alfredo Spaghetti Squash will be your new favorite comfort food!
Alfredo Spaghetti Squash

Light, healthy and simple to make, this Alfredo Spaghetti Squash will be your new favorite comfort food!

Course: dinner, Main Course, main dish, meatless, Side Dish, vegetarian
Servings: 4 servings (1/2 spaghetti squash)
Ingredients
  • 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup Parmesan cheese, omit if vegan
  • 1 tablespoon Italian seasoning
  • fresh parsley for garnish, optional
Instructions
  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Let it cool for a bit and using a fork tear from the sides of the squash to obtain the spaghetti like strands.

  4. For the sauce, place the soaked cashews, almond milk, nutritional yeast and spices in a blender or food processor. Pulse until a smooth consistency.

  5. Pour the sauce into the spaghetti squash. Garnish with parmesan cheese and fresh herbs if desired.

Recipe Notes

This recipe contains 4 servings (1/2 spaghetti squash) as a side dish. If you are eating this  as a main dish there would be 2 servings (1 spaghetti squash each).