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Golden Spaghetti Squash Alfredo - Creamy Bliss! Discover this creamy coconut cashew squash alfredo! A healthy, dairy-free twist on a classic, ready in under an

Golden Spaghetti Squash Alfredo - Creamy Bliss!

Enjoy this creamy squash alfredo made with tender spaghetti squash and cauliflower, seasoned with chili powder and coconut milk.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
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
 

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Scrape the spaghetti squash into strands. Toss the squash strands with the creamy coconut cashew sauce.
  6. 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.
Allergens: Tree nuts, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.