Delicious, nutritious, and wholesome. This amazing Alfredo Spaghetti Squash is easy to make and low-carb. Perfect for a weeknight dinner.
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
-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