Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
Creamy Alfredo Spaghetti Squash
Want to avoid carb-rich pasta but still have a craving for it? Then you’re going to love this recipe.
It’s creamy, it can be wrapped around with the fork and will satisfy your craving for spaghetti.
I love serving them just like the picture. Each diner gets their half, a beautiful and elegant presentation for a simply weeknight dinner.
You can add cooked chicken or shrimp to this dish and it will work beautifully.
Spaghetti squash is filled with vitamins, minerals and antioxidants. Plus is high is fiber.
I gave it an Alfredo sauce twist because it’s flavor and creaminess balances so well with the squash.
To make it, I just roast each halve and then I pull the strands with a fork.
My kids love doing this part. It’s so satisfying!
Finally, you add the sauce ingredients. Easy, I told you.
No need to serve with sides since this is perfect on its own.
So if you’re in a rut in your weekly dinner recipe rotation, you now have a new addition. Each time you make it, you can add/substract ingredients to your liking.
I hope you can try this delicious Alfredo Spaghetti Squash at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
For more LOW CARB RECIPES click HERE.
Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
- 2 Spaghetti Squash
- 1 cup Cashews soaked in water
- 2 tablespoons Nutritional Yeast
- 1 cup Almond Milk
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt or more to taste
- 1/2 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1/4 cup Parmesan Cheese
- 1 tablespoon Italian Seasoning
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Pre-heat oven to 400° F.
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Chop the squash in halves 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 fork-tender.
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Let it cool for a bit and using a fork tear from the sides of the squash to obtain the spaghettis.
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For the sauce, place the soaked cashews, almond milk, nutritional yeast and spices in a blender. Pulse until a smooth consistency.
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Serve the sauce with the spaghetti either in bowls or in the spaghetti’s shell.
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Garnish with parmesan cheese and fresh herbs
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Enjoy!
-To make it vegan omit the Parmesan Cheese
-To make your own Italian Seasoning use: ¼ tsp dried thyme, ¼ tsp dried oregano, ¼ tsp basil ¼ tsp chilli flakes
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