Introduction
There’s a magical moment when the crisp autumn air starts swirling through our homes, inviting us to gather around the kitchen and create heartwarming meals. Spaghetti Squash Alfredo is one of those delightful dishes that embody the essence of fall and family bonding. Imagine tender strands of roasted spaghetti squash mingling with a luscious, velvety dairy-free cauliflower Alfredo sauce, all crowned with a sprinkle of fresh parsley. It’s a guilt-free, wholesome twist on a classic comfort food, perfect for cozy family dinners or special seasonal occasions.
Recipe Summary
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Skill Level | Easy |
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil, divided
- 1 medium cauliflower head, chopped
- 3 garlic cloves, minced
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves, cut side down, on the prepared baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- Meanwhile, bring a pot of water to a boil. Add the chopped cauliflower and cook until tender, about 10 minutes. Drain and set aside.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Transfer the cooked cauliflower and sautéed garlic to a blender. Add the almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Once the squash is done roasting, use a fork to scrape the flesh into strands. Place the strands in a large bowl.
- Pour the cauliflower Alfredo sauce over the spaghetti squash and toss to combine.
- Garnish with fresh parsley and serve warm.
Helpful Tips
- If you’re short on time, you can microwave the spaghetti squash for about 10-12 minutes instead of roasting it.
- Feel free to add cooked chicken or sautéed mushrooms for extra protein and flavor.
- If you’re not dairy-free, you can substitute heavy cream for almond milk and Parmesan cheese for nutritional yeast.
Storage Instructions
Store any leftover Spaghetti Squash Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.
Pairings
This dish pairs beautifully with a simple green salad tossed with a light vinaigrette. For a comforting, cozy drink, serve it with a warm cup of apple cider or a light white wine like Pinot Grigio.
Conclusion
We hope this Spaghetti Squash Alfredo recipe brings joy and warmth to your kitchen, just as it does to ours. Don’t forget to share your culinary creations with us using #ZynahzRecipes or tag us on Instagram. We love seeing your dishes and hearing your feedback, so please leave a comment on our website https://www.zynahz.com/. For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
