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In recent years, there has been a noticeable shift in culinary trends, with more people embracing plant-based dishes. Whether motivated by health concerns, environmental factors, or ethical considerations, individuals are increasingly seeking alternatives to traditional animal-based products. Among these alternatives, creamy spaghetti squash Alfredo has emerged as a standout dish, captivative both vegans and non-vegans alike. This delightful recipe not only offers a guilt-free indulgence but also allows you to enjoy the comforting essence of Alfredo sauce without the heaviness of traditional pasta.

Quick and Healthy Spaghetti Squash Alfredo Recipe

Discover a healthy twist on a classic favorite with creamy spaghetti squash Alfredo. This plant-based dish offers a rich, satisfying flavor without the heaviness of traditional pasta, making it perfect for both vegans and non-vegans alike. Packed with nutritional benefits, spaghetti squash is low in calories and carbs while high in vitamins and fiber. Learn how to prepare this delicious recipe and transform your meals into a guilt-free indulgence. Enjoy the creamy goodness today!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

3 cloves garlic, minced

1 cup cauliflower florets (fresh or frozen)

1 cup vegetable broth

1/2 cup unsweetened almond milk (or any milk of choice)

1/4 cup nutritional yeast

1 teaspoon onion powder

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

Fresh parsley, chopped (for garnish)

Parmesan cheese (optional, for non-vegan)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with a little salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.

    Make the Alfredo Sauce: While the squash is roasting, heat the remaining olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. If using fresh cauliflower, add it to the pan with about 1 cup of vegetable broth, cover, and let it steam for about 5-7 minutes until tender. If using frozen cauliflower, simply add it with the broth and cover to steam.

      Blend the Sauce: Once the cauliflower is cooked, transfer it to a blender. Add the almond milk, nutritional yeast, onion powder, salt, black pepper, and nutmeg. Blend until smooth and creamy. If the sauce is too thick, you can add more vegetable broth or almond milk to achieve your desired consistency.

        Assemble the Dish: Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands. Divide the strands among plates or a serving bowl.

          Combine and Serve: Pour the creamy alfredo sauce over the spaghetti squash strands and toss gently to combine. Garnish with chopped parsley and, if desired, a sprinkle of Parmesan cheese. Serve immediately and enjoy!

            Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4