Name: Golden Spaghetti Squash Alfredo - Creamy Bliss!
Prep time: 45 min
Total time: 45 min
Ingredients: 1 medium spaghetti squash (halved + seeds removed); 1 head cauliflower (cut into florets); 2 tablespoons olive oil; 1 teaspoon chili powder; salt + pepper (to taste); 1 cup canned full fat coconut milk; 3/4 cup salted roasted cashews; 2 tablespoons lemon juice; 1/4 cup nutritional yeast OR parmesan cheese; 2 cloves garlic (smashed)

This creamy coconut cashew spaghetti squash alfredo offers a healthier, dairy-free take on a beloved Italian classic. It transforms humble spaghetti squash and roasted cauliflower into a rich, satisfying meal that is both visually appealing and incredibly delicious. Ideal for those seeking comfort food without the heaviness, this squash alfredo recipe is surprisingly simple to prepare, making it perfect for busy weeknights or impressing guests with a wholesome yet decadent dish.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Medium

🥗 10 ingredients

Golden Spaghetti Squash Alfredo – Creamy Bliss!

Print Recipe Pin Recipe

Prep Time 45

Total Time 45

Servings: 6

Ingredients Method Notes

Ingredients

1 medium spaghetti squash (halved + seeds removed)
1 head cauliflower (cut into florets)
2 tablespoons olive oil
1 teaspoon chili powder
salt + pepper (to taste)
1 cup canned full fat coconut milk
3/4 cup salted roasted cashews
2 tablespoons lemon juice
1/4 cup nutritional yeast OR parmesan cheese
2 cloves garlic (smashed)

Method

Preheat oven to 400°F (200°C).
Halve spaghetti squash, drizzle cut sides with 1 tbsp olive oil, season with salt and pepper. Place cut-side up on a baking sheet and bake for 30-45 minutes, until tender.
Toss cauliflower florets with remaining 1 tbsp olive oil, chili powder, salt, and pepper. Roast on a separate baking sheet for 25-30 minutes, until lightly charred.
Make the sauce: In a blender, combine coconut milk, roasted cashews, lemon juice, nutritional yeast, smashed garlic, salt, and pepper. Blend until completely smooth and creamy.
Scrape the spaghetti squash into strands. Toss the squash strands with the creamy coconut cashew sauce.
Serve warm, topped with fresh herbs, a sprinkle of red pepper flakes, and optional garnishes.

Notes

– Ensure your coconut milk is full-fat for the creamiest sauce.
– Roast the cashews beforehand for a deeper, nuttier flavor.
– Adjust lemon juice and seasoning to your personal taste preference.
– Don’t overcook the spaghetti squash; it should be tender but still hold its shape.

Pro tips

Ensure your coconut milk is full-fat for the creamiest sauce.
Roast the cashews beforehand for a deeper, nuttier flavor.
Adjust lemon juice and seasoning to your personal taste preference.
Don’t overcook the spaghetti squash; it should be tender but still hold its shape.

Enjoy this delightful and nourishing squash alfredo as a comforting main course. Experiment with different herbs and spices to make it uniquely yours.

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