Alfredo Spaghetti Squash
Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
Ingredients
- 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
Instructions
-
Pre-heat oven to 400° F.
-
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.
-
Let it cool for a bit and using a fork tear from the sides of the squash to obtain the spaghettis.
-
For the sauce, place the soaked cashews, almond milk, nutritional yeast and spices in a blender. Pulse until a smooth consistency.
-
Serve the sauce with the spaghetti either in bowls or in the spaghetti’s shell.
-
Garnish with parmesan cheese and fresh herbs
-
Enjoy!
Recipe Notes
-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