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Healthy Creamy Spaghetti Squash Alfredo

A guilt-free indulgence that swaps traditional pasta for nutritious spaghetti squash, topped with a creamy sauce made from cashew cream and nutritional yeast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash The base of the dish
  • 1 cup cashew cream (or any plant-based cream) For a creamy texture
  • 2-3 cloves garlic, minced For flavor
  • 1/4 cup nutritional yeast Adds a cheesy flavor
  • to taste Salt and pepper For seasoning
  • as needed Fresh parsley, for garnish Optional garnish for presentation
  • as needed Sautéed vegetables (such as spinach or mushrooms) Optional for added flavor and nutrition

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, and place the halves face down on a baking sheet.
Cooking the Squash
  1. Bake for about 30-35 minutes, or until the squash is tender. You can check by inserting a fork into the flesh. Once ready, remove from the oven and let it cool.
Making the Sauce
  1. In a pan over medium heat, sauté the minced garlic until fragrant but be careful not to burn it.
  2. Add the cashew cream and nutritional yeast, stirring until well combined. Season with salt and pepper to taste.
Combining
  1. Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands and mix them with the creamy sauce. Toss in any optional sautéed vegetables at this point.
Serving
  1. Plate the dish and garnish with fresh parsley for a pop of color. Enjoy!

Notes

For perfect results, try microwaving the squash for 10-15 minutes if short on time. You can substitute cashew cream with coconut cream or blended tofu if needed. Stir continuously to avoid lumps in the sauce. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to a month.