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.
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)
Instructions
- 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
Allergens: Tree nuts, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.