Spaghetti Squash Alfredo

$- Spaghetti squash - Olive oil - Garlic - Cashews - Vegetable broth - Nutritional yeast - Lemon juice - Salt and pepper - Fresh parsley - Cherry tomatoes To create a delicious Spaghetti Squash Alfredo, you need fresh ingredients that pack flavor. Start with a medium spaghetti squash. This veggie serves as a low-carb base, mimicking pasta. Olive oil adds richness, while minced garlic gives a warm, savory kick. Next, cashews bring creaminess to the Alfredo sauce. Soak them in water for at least three hours. This softens them, making them easier to blend. Vegetable broth adds depth, and nutritional yeast provides that cheesy flavor without dairy. A splash of lemon juice brightens the dish, and salt and pepper enhance all the flavors. Don’t forget the garnishes! Fresh parsley adds color and taste, while halved cherry tomatoes provide a sweet burst. Each ingredient plays a key role in making this dish both comforting and delightful. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This temperature helps the squash cook evenly. Grab your medium spaghetti squash. Cut it in half lengthwise. Be careful! Scoop out the seeds with a spoon. Drizzle one tablespoon of olive oil on the cut sides. Sprinkle salt and pepper to taste. This adds great flavor. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast the squash in the oven for about 40-50 minutes. Check for tenderness. You want to be able to shred the flesh easily with a fork. When it’s done, the skin will look lightly browned. Let it cool for a few minutes before handling. While the squash roasts, start on the Alfredo sauce. In a blender, combine one cup of soaked cashews, three cloves of minced garlic, one cup of vegetable broth, one-fourth cup of nutritional yeast, and one tablespoon of lemon juice. Blend everything on high until it’s smooth and creamy. If the sauce is too thick, add a bit more broth. Season with salt and pepper to taste. This sauce will bring a rich, creamy flavor to your dish. Once the squash has cooled, use a fork to shred the flesh into spaghetti-like strands. It’s fun to watch the transformation! In a large bowl, gently toss the strands with the Alfredo sauce. Mix until the squash is coated evenly. This is where the magic happens! Serve it right away for the best taste. Roasting spaghetti squash gives it a lovely texture. Here’s how to do it right: - Roasting Techniques: Cut the squash in half and scoop out the seeds. Drizzle olive oil on the cut sides. Season with salt and pepper. Place cut-side down on a baking sheet. Roast at 400°F for 40-50 minutes. The squash is done when the flesh is tender and shreds easily with a fork. - Alternative Cooking Methods: You can microwave the squash for a quick option. Cut it in half and place it in a microwave-safe dish. Add a little water and cover it. Cook on high for about 10-12 minutes. An Instant Pot is another great choice. Place the squash on a trivet with one cup of water. Cook on high pressure for 7-10 minutes. You can make your Alfredo sauce even better with these tips: - Ingredient Adjustments: Try adding herbs like basil or thyme for extra flavor. You can also swap out cashews for sunflowers seeds if you need a nut-free option. Add a pinch of nutmeg for warmth. - Suggestions for Additional Toppings: Fresh veggies like spinach or broccoli work well. You can also add grilled chicken or shrimp for protein. A sprinkle of red pepper flakes gives a nice kick. Presentation matters! Here are some ideas: - Plating Ideas: Use a large bowl for serving. Twirl the spaghetti squash strands with tongs for a fancy look. Add a sprinkle of fresh parsley and halved cherry tomatoes on top for color. - Pairing Recommendations: Serve with a light side salad or garlic bread. A crisp white wine like Pinot Grigio pairs well with this dish. Enjoy this meal with friends or family for a cozy night in. Pro Tips Choose the Right Squash: Select a spaghetti squash that feels heavy for its size and has a smooth, firm skin for the best texture and flavor. Soak Cashews: Soaking cashews for at least 3 hours helps to achieve a smoother, creamier Alfredo sauce. For a quick soak, you can use hot water for 30 minutes. Flavor Variations: Feel free to add herbs like thyme or basil to the Alfredo sauce for extra flavor. You can also incorporate sautéed mushrooms or spinach for added nutrition. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth to loosen the sauce. {{image_2}} If you want a gluten-free meal, spaghetti squash is the perfect base. It makes a great substitute for regular pasta. You can also try zucchini noodles or rice noodles. Just remember to check the labels for gluten-free options. This dish is naturally gluten-free, making it easy for anyone to enjoy. For a vegan sauce, cashews work wonderfully. If you need a nut-free option, try blended silken tofu. This gives a nice creamy texture too. You can also add avocado for richness. It’s a great way to boost flavor while keeping it plant-based. To elevate the taste, add fresh herbs like basil or thyme. They bring a nice touch of freshness. You can also sprinkle in spices like paprika or black pepper for warmth. For a protein boost, toss in cooked chickpeas or sautéed mushrooms. These add nutrition and heartiness to your meal. To store your Spaghetti Squash Alfredo, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. This dish stays fresh and tasty when sealed well. If you notice any changes in color or smell, it’s best to throw it out. You can freeze both the spaghetti squash and the sauce. First, let them cool completely. Pack each in separate airtight containers. The squash can last up to three months in the freezer. The sauce also stays good for about three months. To thaw, move the containers to the fridge overnight. You can reheat the squash in the oven or microwave. For the sauce, warm it gently on the stove. Stir often to keep it smooth and creamy. To make spaghetti squash taste like pasta, focus on enhancing its flavor and texture. Here are some tips: - Roasting: Roasting brings out the natural sweetness. Cut the squash, drizzle with olive oil, and season with salt and pepper. Bake at 400°F until tender. - Sauce Pairing: Use a rich sauce like Alfredo. It coats the strands well and adds creaminess. - Seasoning: Add herbs and spices to elevate the taste. Garlic and nutritional yeast work wonders. - Toppings: Use fresh ingredients like cherry tomatoes or parsley. They add color and flavor. These methods create a delicious pasta-like experience with spaghetti squash. Yes, you can prepare Spaghetti Squash Alfredo ahead of time. Here are some tips for meal prep: - Squash Prep: Roast the spaghetti squash and shred it into strands. Store it in an airtight container in the fridge for up to four days. - Sauce Storage: Make the Alfredo sauce and keep it in a separate container. It will stay fresh for about five days in the fridge. - Reheating: When ready to serve, combine the squash and sauce in a pan. Heat gently until warmed through. This makes for a quick and easy meal on busy days. To complete your meal with Spaghetti Squash Alfredo, consider these side dishes: - Salad: A fresh green salad with a light vinaigrette balances the richness. - Garlic Bread: A slice of garlic bread adds a tasty crunch and pairs well with the sauce. - Roasted Vegetables: Roasted broccoli or asparagus offers great texture and flavor. - Protein: Grilled chicken or shrimp can boost the dish with additional protein. These options create a well-rounded meal that satisfies all appetites. This post covered how to make delicious Spaghetti Squash Alfredo. You learned about the key ingredients and cooking steps. I shared tips for perfect texture and flavor, plus variations to suit different diets. Spaghetti squash is a tasty, healthy choice that many can enjoy. Experiment with the sauce and toppings to find your favorite mix. Remember, cooking should be fun and delicious!$

A creamy and delicious vegan Alfredo sauce served with roasted spaghetti squash.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
3 cloves garlic, minced
1 cup cashews (soaked in water for at least 3 hours)
1 cup vegetable broth
1 quarter cup nutritional yeast
1 tablespoon lemon juice
to taste salt and pepper
for garnish fresh parsley, chopped
for garnish cherry tomatoes, halved

Instructions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle olive oil over the squash halves and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper.
Roast the spaghetti squash in the preheated oven for about 40-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, prepare the Alfredo sauce. In a blender, combine soaked cashews, garlic, vegetable broth, nutritional yeast, and lemon juice. Blend on high until smooth and creamy, adding more broth if necessary to reach desired consistency. Season with salt and pepper to taste.
Once the squash is done, remove it from the oven and let it cool slightly. Then, use a fork to shred the flesh into spaghetti-like strands.
In a large bowl, gently toss the spaghetti squash strands with the Alfredo sauce until coated evenly.
Serve immediately, garnished with fresh parsley and halved cherry tomatoes for a pop of color and flavor.

Notes

Make sure to soak the cashews for at least 3 hours for a creamy sauce.

Keyword alfredo, pasta, spaghetti squash, vegan