Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
Course Main Course
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 411kcal
Author Tiffany bendayan
Ingredients
2Spaghetti Squash
1cupCashewssoaked in water
2tablespoonsNutritional Yeast
1cupAlmond Milk
1/2teaspoonGarlic Powder
1/2teaspoonSaltor more to taste
1/2teaspoonBlack Pepper
1tablespoonOlive Oil
1/4cupParmesan Cheese
1tablespoonItalian 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!
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