Alfredo Spaghetti Squash
Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
Servings 4
Calories 411kcal
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!
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
Nutrition
Calories: 411kcal | Carbohydrates: 46g | Protein: 14g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 559mg | Potassium: 839mg | Fiber: 10g | Sugar: 15g | Vitamin A: 651IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 4mg
